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  1. gearloose

    Andouille recipe from the CIA

    Culinary Institute of America, that is. The other guys are not good about sharing anything. I was updating my old recipe and making a version for 10 pounds of pork instead of the original 25 pounds. I'm going to be making a batch later this week and thought "why not share the recipe?" This...
  2. gearloose

    Jerky Time!

    I like fish sauce, but not that much!  2 Tbsp. per pound of meat sounds a little stout for me.
  3. gearloose

    Jerky Time!

    It's too damn good!  So good, I got greedy and decided to make more.  So, I went back today to the grocery store that had the meat on sale and bought two more. (Today is the last day of the sale.)  These are a little larger at about 3.6 lb. each before trimming.  They are sliced and resting in a...
  4. gearloose

    Jerky Time!

    All done!  The taste & texture is perfect!  I only loaded the first channel of the AMNPS to limit the total amount of smoke.  (I never got jerky this good using the oven-dry method.) I started with a 2.58 lb. eye of round roast.  I lost a couple of ounces trimming fat and silverskin off the...
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  6. gearloose

    Jerky Time!

    I pulled one of the smallest pieces to taste.  It needs another couple of hours to dry, but it is basically done and tastes heavenly!
  7. gearloose

    Jerky Time!

    A little over six hours in and it's beginning to look a lot like jerky! When I was trimming excess fat off the marinated slices before I skewered them, I ended up with some small nibbly bits for taste testing, so I gave them a quick fry.  Delicious! 
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    • gearloose
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  9. gearloose

    Jerky Time!

    Things got off to a late start today, but the jerky is hanging in in the smoker at 150°.  It's been hanging about an hour and a half.  I'll give it some smoke starting at the 2 hour mark.  I've got a feeling I'm going to be up late tonight.
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    20170911_122303.JPG

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    • Album: Jerky Time!
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    20170911_122251.JPG

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  12. Jerky Time!

    Jerky Time!

  13. gearloose

    Jerky Time!

    I picked up a couple of small (2-1/2 lb.) eye of round roasts on sale the other day.  One got turned into roast beef for sandwiches and the other is going to be jerky.  It's been years since I've made jerky.  I used to add liquid smoke and dry it in a low oven with the door held open a bit. ...
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    20170909_162822.JPG

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    • Album: Jerky Time!
  15. gearloose

    Hillbilly Bacon? Q-view added!

    If you have a digital scale, it's just a matter of pushing a button to toggle between grams, ounces, pounds, etc.  If you select ounces, you are going to end up with a lot of spice mix. The recipe I posted in my first post in the thread does not care what units are used as long as you measure...
  16. gearloose

    Hillbilly Bacon? Q-view added!

    No problem! If you will notice, the blend recipe I used is just a little different from the one by Brican.  If you have never tried it, I cannot recommend it enough.  It is fantastic.  Your bacon will taste better than some of the super-premium supermarket brands.
  17. gearloose

    Hillbilly Bacon? Q-view added!

    The recipe for it is in my first post in this thread.  AFAIK, it's not a commercial blend.  I ran across it in one of the other bacon threads on the forum, but cannot remember which one.  The person posting it called it European seasoning, or European spice mix...or something like that.  The...
  18. gearloose

    Hillbilly Bacon? Q-view added!

    All wrapped in the freezer - less what has already been cooked and ate: 8 1 lb. packages. 2 12 oz. packages. 12 oz. (more or less) reserved for breakfast sandwiches tomorrow. At least a pound of "test cook" samples, nibbles and end pieces already cooked and ate.  A pound cooked for BLT...
  19. gearloose

    Hillbilly Bacon? Q-view added!

    You want to see slices?  You got slices! For some reason, the small odds and ends never make it to the freezer.
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