Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
-
-
what is the hardest meat to smoke??
Briskys took me the longest to figure out.- stubshaft
- Post #7
- Forum: General Discussion
-
-
Senoir Wedding
Jacob, age 92, and Rebecca, age 89, living in Miami , are all excited about their decision to get married. They go for a stroll to discuss the wedding, and on the way they pass a drugstore.. Jacob suggests they go in. Jacob addresses the man behind the counter: "Are you the owner?" The... -
-
Hawaiin themed pulled pork
The primary flavor of Kalua Pig is from the Ti leaf you spread over the hog although it is lightly salted with rock salt. The banana stump and leaf is put directly on the rocks to provide moisture (steam) and in itself gives up very little flavor. When the pig is removed from the imu is is... -
REALLY?
It does not seem like enough but I can assure that it is. This was just smoked on Monday using TQ and brown sugar (one Tbsp of each per pound) after dry curing for 10 days (5.5lbs of belly).- stubshaft
- Post #6
- Forum: Hot Smoked Bacon
-
baconbread 004.jpg
- stubshaft
- Media item
- Comments: 0
- Album: Default
-
baconbread 002.jpg
- stubshaft
- Media item
- Comments: 0
- Album: Default
-
baconbread 005.jpg
- stubshaft
- Media item
- Comments: 0
- Album: Default
-
How to peel a head of garlic in less than ten seconds!!
Great tip thanks. -
-
-
-
-
My 1st Bacon with QView (cry cured)
Thanks for clearing that up for me.- stubshaft
- Post #27
- Forum: Hot Smoked Bacon
-
28 pounds of bacon...With B-view...All done!!! Final pics!!!
Looking great.- stubshaft
- Post #6
- Forum: Hot Smoked Bacon
-
My 1st Bacon with QView (cry cured)
Just curious if you cured with the rind or removed it before curing?- stubshaft
- Post #24
- Forum: Hot Smoked Bacon
