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  1. smokeydokey

    makin bacon Is it worth it?

    Catz, I would be keen to try this Buck Board Bacon, would you share your recipe? -Smokey
  2. smokeydokey

    makin bacon Is it worth it?

    If you have a really good butch, you may also try making jowl bacon. The pieces are smaller, and fattier, but is it good, and it does not take a long time for either curing or smoking. if you have a cool cellar, you may also try to make Guanciale, air dried, cured Italian jowl bacon...it's...
  3. Jowl Bacon_12-2011_sm.jpg

    Jowl Bacon_12-2011_sm.jpg

    • smokeydokey
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  4. smokeydokey

    makin bacon Is it worth it?

    Once you make your own, you will never go back! Al Blancher's recipe and technique are very hard to beat. Simple, safe and delicious. The only drawback is that, like winning the lottery, you end up with a lot of friends and relatives you never knew about. Here is a photo of my cold, dry cured...
  5. Sliced bacon_sm.jpg

    Sliced bacon_sm.jpg

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  6. smokeydokey

    Question

    OK, I have to make confession here... A very dear friend of mine convinced me to boil some pork spare ribs in root beer, then pop them in the weber for about an hour to carmelize some rub and brown sugar on the top... As embarrassed as I am to admit it, they were very good. very tender with a...
  7. SmokeyDokey_4-12.TD.jpg

    SmokeyDokey_4-12.TD.jpg

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  8. smokeydokey

    Pickeld Egg safety question

    One more question.... Is it OK to use the pickling juice over, by adding more eggs, or is it like a brine, where you need to start from scratch?
  9. smokeydokey

    Pickeld Egg safety question

    Thanks for all the quick responses guys! I LOVE this forum. Such a wealth of information. While I've been at i was researching "pickling spices" and I think I'll just make some of my own, straight pickle some, then smoke and pickle some and report back.... with a q-view and recipe, or course...
  10. smokeydokey

    Pickeld Egg safety question

    Really! So the acts as some kind of curing agent? even if you add sausage, the vinegar does the trick?
  11. smokeydokey

    Pickeld Egg safety question

    Being a good southern girl, Ms. Smokey Dokey has a thing for pickled eggs. So self defense purposes, I am forced to eat them as well, and have developed a taste for them. I figure if I can cure and smoke bacon, I can surely pickle an egg. I cruised the site and found many interesting recipes...
  12. smokeydokey

    Wanting to smoke some butts this weekend need advice

    Hi Jake, I just did one last night, and while I may get some guff from some of the purists, I've found that this is one of the best methods for pulled pork that I've come across: I took a 7 # boston butt, bone in. (for my money the best cut for this, the shoulder is too flabby) then generously...
  13. Smoker_Crock_pork.jpg

    Smoker_Crock_pork.jpg

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  14. smokeydokey

    How to best cure Canadian Bacon using Cure 1 ?

    OK, I've started the grand experiment. I'm using Pops' brine recipe, replacing the  water with apple juice, and have about 10 lbs of loin, 2lbs of jowl, and 6 lbs of belly floating around in it now, as well as a bunch of belly and jowl dry curing to Al Blancher's recipe. A Q-view will be...
  15. smokeydokey

    How to best cure Canadian Bacon using Cure 1 ?

    Based on JJ's response, i will try an apple cure following Pop's recipe, but will probably cut back on the sugar as the apple juice will have a lot of sweetness to it. I'll post a QView in a couple of weeks after I finish. Thanks to all -Smokey
  16. smokeydokey

    How to best cure Canadian Bacon using Cure 1 ?

    JJ, you're too damn fast for me! I was writing my drawn out response to Salt and didn't see your post. Thanks for the info.
  17. smokeydokey

    How to best cure Canadian Bacon using Cure 1 ?

    Salt, A very good point, and a question way about my pay grade. The way I've incorporated juice in the past for CB is like this: I've dry cured my loins for the proper time according to meat thickness, 7-9 days. Then, when I was SURE that the meat was cured, I put the loins in a bath of Apple...
  18. smokeydokey

    How to best cure Canadian Bacon using Cure 1 ?

    Thanks for the tips Fellas, and thanks to Pops for the original post. I will try this instead of the TQ so I can get a better handle on salt and sugar concentrations. I'll post a Q-View -Smokey
  19. smokeydokey

    How to best cure Canadian Bacon using Cure 1 ?

    Smoke good... dry Bad!
  20. smokeydokey

    How to best cure Canadian Bacon using Cure 1 ?

    Hello All, I have made CB a couple of times using Tender Quick, dry curing one batch, and doing the same thing to the the second, but splitting the batch, finishing half the last couple of days in apple juice. Both were excellent, the ones with apple juice finishing up about 20% plumper and...
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