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  1. jeffinn

    Makin Bacon

    All sliced and heading for the vacuum packer! I liked the lighter smoke from the sugar maple wood. Its ver tasty!
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    sliced_bacon_3.JPG

    • jeffinn
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    • Album: Makin Bacon
  3. sliced_bacon_2.JPG

    sliced_bacon_2.JPG

    • jeffinn
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    • Album: Makin Bacon
  4. sliced_bac0n_1.JPG

    sliced_bac0n_1.JPG

    • jeffinn
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  5. jeffinn

    Judy's Buns

    Congrats! And thanks to you and Judy for this recipe. I made these last week and they were really good!
  6. jeffinn

    Makin Bacon

    Okay, so the belly spent a few weeks in Pops low salt brine. I loaded it into my Smokin-It 3D smoker. and set it up for hot smoking (200 degrees with the internal probe set to 150 degrees). Loaded 5 ounces of sugar maple chunks (from SmokinLicious) into the box and let it go. It took about 3 1/2...
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    bacon.jpg

    • jeffinn
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  8. jeffinn

    RICE

    Like many here, I've been reheating rice for years and have never had a problem. I guess I'm just lucky.
  9. jeffinn

    First time sausage...Brats

    Nice job on the Brats! If you refrigerate them overnight after twisting them into links they'll stay together much better and are alot easier to cut apart as they will have firmed up.
  10. jeffinn

    How Many Smokers

    2 smokers, 1 grille; MES 30 inch (electric) Smokin-It 3D (electric) Weber Genesis (propane)
  11. jeffinn

    SMF Recipe Collection - Update for June

    Attached are the SMF Recipe Collection files for June. One is in Microsoft Word format and one is in PDF format. Please note the following: The June recipe collection has 317 recipes (added 20 recipes since last month).Per a request by Jeff, I have included the screen name and the link to the...
  12. jeffinn

    Homebrewers Roll-Call

    Hi All, I've been a home brewer for about 4 years now. I brew 5 gallon all grain batches. My favorite beers are an American Pale Ale, an Irish Red and a Chocolate Stout. I usually do 1 or 2 experimental batches each year. But I'm strictly a summer brewer as the cold weather keeps me indoors in...
  13. jeffinn

    KIELBASA WITH A LITTLE ATTITUDE

    Hi Gary, Heres some info from one of the sausage books that I have (Sausage and Jerky Makers Bible): "Dextrose is glucose sugar refined from corn starch and about 70% as sweet as regular cane sugar. Its denser and heavier than meat and readily absorbed into the cells of ground meat during the...
  14. jeffinn

    First time snack sticks made..

    Those look great! 128077 You sound alot like the rest of us, always trying to make the next batch better.
  15. jeffinn

    Makin Bacon

    That would be in Detroit, Michigan.
  16. Makin Bacon

    Makin Bacon

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  17. jeffinn

    Makin Bacon

    Picked up this nice pork belly at the Eastern Market on Saturday. It weighed in at right around 16.5 lbs. Just sectioned it up and put it in some Pops low salt brine. Counting down the days now till it hits the smoker!
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    pork_belly.JPG

    • jeffinn
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  19. jeffinn

    SMF Cookbook

    Yeah, not sure what the "bold" comment was about. I'm attempting to share a personal cookbook with the group...
  20. jeffinn

    SMF Cookbook

    Hi All,  I've recently started collecting recipes from the forum and saving them in one of my recipe programs. I'd like to share it with the group but I'm looking for feedback first. If it's something that's of interest to the group, I could post the full version and then update it monthly so...
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