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  1. smokeamotive

    Time for some more Bacon!!

    Was about out of bacon so it's time to make some more. This is going to be Maple Brown Sugar. Here's the belly I started with. Cut into slabs and measured out all the ingredients. All rubbed down and vacuum packed and ready for the fridge for the next 10 days or so. Out of the fridge...
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    IMG_0019-1_zps2030d16b.jpg

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    IMG_0018-2_zps8da19b83.jpg

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    IMG_0017-1_zpsb3ca39fa.jpg

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    IMG_0013-1_zps66d155d1.jpg

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    IMG_0012-1_zpscf4d6890.jpg

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    IMG_0007-1_zps5ab623f0.jpg

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    IMG_0006-2_zpsfbf0551b.jpg

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    IMG_0005-1_zps5e1f5323.jpg

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    IMG_0001-3_zps88779f4c.jpg

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    IMG_0003-1_zps6d7ffb5d.jpg

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  13. smokeamotive

    resting bacon question

    Myself, I take the slabs after smoking and put them in vacuum bags and put them in the fridge for a week to 10 days to let all the smokey goodness soak thruout. Then slice it up and package. Going to be slicing some up today as a matter of fact. Look for my Q-view. :biggrin:
  14. smokeamotive

    IT'S A GIRL!!!

    She sure is a cutie! Congrats!!
  15. smokeamotive

    Newbie from Kansas City, Mo.

    :welcome1: to SMF neighbor, from Lees Summit! Lots of great folks and info here! Careful though, you may end up with multiple new addictions!!!
  16. smokeamotive

    Fermenting Kraut.....part 2 follow-up 7-30-14

    Thanks Dave. I'll Have to give this a try. I have several crocks that I use to make pickles in during the summer (When the garden cooperates). This might give them a porpose during the other half of the year. I was entrigued by your "Red Kraut", it reminded me of a dish my family would have...
  17. smokeamotive

    Pickled Onions and Cornbread

    We always had cucumbers and onions in the summer growing up. Could eat them by the pound! Will have to make some up! Wonder how they'd be with chili?
  18. smokeamotive

    Fermenting Kraut.....part 2 follow-up 7-30-14

    So, Ideally this is a project that should be started sometime during the fall or winter when indoor ambient Temps are more in line with the fermenting temps. As opposed to trying this in the heat of the summer.
  19. smokeamotive

    Backward Thinking

    I agree with Dave. Cooked meat (or partially cooked) does not accept smoke like a raw piece of meat. Smoke it for a while first, then move it to the oven or whatever.
  20. smokeamotive

    Fermenting Kraut.....part 2 follow-up 7-30-14

    Well this is fine and good too, but what I'm asking about is Taste. Is the taste better than just a vinegary soggy cabbage that the canned has?
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