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Trying Something New To Me... Dry Curing Charcuterie!
This I will be watching. I did do some bacon a few months ago (dry cured in fridge, then smoked, and of course cooked before eating). Definitely takes patience but pays off.- theyankeesmoker
- Post #26
- Forum: Curing
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Bad Time at The Bear Den (Couple quick prayers wouldn't hurt)
Bear, glad it all worked out. We here praying for a speedy recovery for your wife. Jimmy and Somruthai.- theyankeesmoker
- Post #50
- Forum: For New Members
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Pulled pork help.
I've done pulled pork in the oven. Always use bone in. Helps maintain temp on my side. I've heard of so many different types of butt. The one I get from the market is just called pork shoulder. I've heard people inject it, or spritz it. Never done that. Just put the rub on, let the rub sit...- theyankeesmoker
- Post #5
- Forum: Pork
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Basic Pulled Pork Smoke
I mastered brisket, salmon, trout, mackerel, ribs, poblano peppers, and a whole pig. Ill be doing pork butt for father's day. Stay tuned for pics.- theyankeesmoker
- Post #698
- Forum: Pork Sticky
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- theyankeesmoker
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- Album: LET'S TALK BRISKET!!
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LET'S TALK BRISKET!!
Hi Folks, The Yankee is here. I always get a flat brisket. And I'm ashamed to say, I honesty have no clue what the different cut of briskets are.i do know it can make a difference. When I pick a brisket I look for fat on one side, and a decent amount of marbling. The marking helps keeps it...- theyankeesmoker
- Post #563
- Forum: Beef
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LET'S TALK BRISKET!!
- theyankeesmoker
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- theyankeesmoker
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- Album: LET'S TALK BRISKET!!
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The Yankee is in town
@Noboundariesit's harder than it seems, but worth it for entertaining. I had 10 guests who loved looking at it. I had a 27.9lb, and i started smoking at 7am and didn't finish until 4pm. Given my smoker isn't the best (not 100% sealed), it may take quicker, but plan accordingly and watch the pig...- theyankeesmoker
- Post #7
- Forum: Roll Call
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- theyankeesmoker
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- Album: The Yankee is in town
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The Yankee is in town
Alright alright alright. Hope none of you were waiting in anxiety. After relentless searching for cooking times and seasoning of the suckling pig, I took to my own senses. I started at 7am o heard various accounts of 3 hours to 10 hours. I played it safe. I Did rub it with a mojo marinade...- theyankeesmoker
- Post #5
- Forum: Roll Call
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The Yankee is in town
- theyankeesmoker
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- Album: The Yankee is in town
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- Album: The Yankee is in town
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The Yankee is in town
Hi Folks, James here from CT. Been using this site for advice on smoking and decided to join in and share my experiences with you all. I'm an accountant by day, crunching numbers and filing people's taxes. But I enjoy nothing more than smoking some meat on the smoker on the weekend and watching...- theyankeesmoker
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- Replies: 10
- Forum: Roll Call
