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makin bacon Is it worth it?
I prefer the buckboard or hillbilly bacon my self. Less fat! Also it is cheap and easy. Simply use pork butt or shoulder. A simple dry rub and smoke. Once you do it you wont go back. And smoking that store bought stuff wont even be close. -
smokers
I added a small fan to my Original Bradley along with a few other mods.. Its a small one and just enough to move heat around. It gives me even temps through the whole smoker.. Ust to hang sausage and the bottoms would be over cooked by the time the tops got done. So you had to fip half way...- viper1
- Post #10
- Forum: General Discussion
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Garlic Knockers or Knockwurst
Well no Buns,Swiss cheese or sauerkraut!I'm hungry for a sammy! So got some White bread, Knockwurst thickly sliced, Some Hot Horse Radish and Pepper cheese, and some Dijon Mustard! Wow! This is really Great! Gave about 6-8 lbs out and every body loves it. Not one suggestion on changing it...- viper1
- Post #10
- Forum: Grilling Beef
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Garlic Knockers or Knockwurst
Sure I'm not one for having big secrets! LOL I believe in sharing! Unless maybe you doing it for money. So here you go enjoy! German Garlic Knockers. Knockwurst, Knackwurst which ever you call it. They are great. I have kicked this up and it's very good. Viper1 Knockwurst is almost always made...- viper1
- Post #3
- Forum: Grilling Beef
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Garlic Knockers or Knockwurst
Well mixed up my meat and spices for Knockers. Well with the wife sick so she couldn't help decided to turn my Knockers in to Logs. Hard to stuff smaller casing with one person but I did the bigger ones and done real well. So I'll slice for sandwiches and crackers and cheese.The wife loves this...- viper1
- Thread
- Replies: 14
- Forum: Grilling Beef
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My Canadian Bacon
Well I use to make three kinds of bacon. Hillbilly or buck board which ever you want to call it. Out of the Pork Butt, My Canadian out of Loin and Belly bacon. Well the wife and family won't eat store bought any more. And No body really enjoys the belly as much as the other two. I only do belly...- viper1
- Post #5
- Forum: Meat Selection and Processing
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My Canadian Bacon
I think i posted the beginning photos here so I'm sharing these finished ones also. Along with the recipes for any that would like to try it. Really pretty simple and if wanted could be done in the often for anyone with out a smoker. But in that case I would add liquid smoke. Viper's Canadian...- viper1
- Thread
- Replies: 5
- Forum: Meat Selection and Processing
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My aunt's husband will not share......
Well I do believe and enjoy sharing. Now if its a competition smoker or cooker or a paid spice I see it. If not well each to their own. I have literary thousands of recipes on my computer some I have collected off line,some passed down and some of my own. I'll share them all. I also consider it...- viper1
- Post #33
- Forum: Grilling Chicken
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model ET 732 redi check
Easy to fix they are not shorted! They have got damp. Just put probes ib oven. Leave plastic ends out of coarse. Bake on 350-400 for two hours then try. Has fixed many probes and havent had one yet it wont. Sent from my DROIDX using Tapatalk 2- viper1
- Post #5
- Forum: Meat Thermometers
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Smoked Bacon Weaved,stuffed pork loin
Well the Cheese was a soft American/Swiss cheese I picked up at Sams Club Sliced and wrapped like American but white in color.. Just a hint of Swiss ,mostly American. And the stuffing was my wife's secret holiday stuffing! LOL But since your all such a great bunch she said she'd share. You... -
Smoked Bacon Weaved,stuffed pork loin
Well Done a nice pork loin up thought you may enjoy it. Cut it a round unwrapping a roll to form a small blanket. Filled with home made stuffing and a blended cheese American/Swiss. Seasoned the loin with Jan's rub. Made a weave of Bacon and wrapped the finished loin. Here are some pics. Hope... -
Smoked Bacon Weaved,stuffed pork loin
Well had a pork loin I needed to do some thin with so this is it. Thought Id share some food porn with you. Well here some more Food Porn. Hope you enjoy! We did! Right out of the smoker. Coming out of the foil still nice and hot after FTC! Slicing was kinda difficult because... -
Disney Fair legs My way
Yes!But i don't inject any brine either. So I think 3 might be better. Just didnt seem all the way to center last time.n I'll do 3 next time and just soak an hour before smoking to remove excessive salt on skin. -
Disney Fair legs My way
Here is the recipe! Hope you enjoy. SMOKED TURKEY LEGS close to Disney Style The brine: 2 cups tender quick salt 1 cups brown sugar 2 tbsp. onion powder 2 tbsp. garlic powder 4 bay leaves 2 gallons water 6 turkey legs [totally submerged in brine]* Sweet paprika Mix all brine ingredients... -
Disney Fair legs My way
Yes I've had them that way too. There is a company that sells these already brined and cooked in large quanity's. Supposedly you just heat and serve. But nobody does that. They heat an leave them hot all day. Not very good then. Thats why i started searching and trying recipes. I make they the... -
Disney Fair legs My way
Sorry My bad! It should have been 3 days and not 3 hours. I goofed. But even 4 days would have been good it I had soaked in cold water an 1 hour or so. Just had a build up on the out side that washing didnt get. -
garden 2012
Nice! Where you live? Were getting snow here next couple days. Lol Sent from my DROIDX using Tapatalk 2- viper1
- Post #2
- Forum: Common Vegetables
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Disney Fair legs My way
Soaked these longer this time and tweaked the recipe a little. ended up with a 4 day brine. Time to remove legs from brine. Wash real good and rub with Jans rub. Then warming a little. Then resting waiting on smoker. Into the smoker with 3 hours of Cherry at 225 degrees Done in a total... -
Do Peppers Cross Pollinate?
Yes,had some sweet globe peppers planted to close to my hots. Wife couldnt eat them they were warm. Sent from my DROIDX using Tapatalk 2
