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I started a thread in the wrong forum
No problem. I overlooked your edit when I made my post. All's good.- gearloose
- Post #5
- Forum: Report Issues
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I started a thread in the wrong forum
not according to the welcome message in the cold smoked bacon forum: That's the reason I posted this request to move the thread. I'm just trying to follow the forum guidelines.- gearloose
- Post #3
- Forum: Report Issues
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I started a thread in the wrong forum
My thread on Hillbilly Bacon in the hot smoked bacon forum should be moved to the cold smoked bacon forum. Thank you!- gearloose
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Hillbilly Bacon? Q-view added!
8 hours on the smoke and it's looking a lot like bacon! I've kept the smoker temp right at 125° for the entire smoke. I intend to pull them out after 12 hours. -
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Hillbilly Bacon? Q-view added!
On the smoke at 8:00 a.m. a day early. I have commitments tomorrow, so decided no big deal to go a day sooner. -
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First tme making wieners/hot dogs
It's the 10 lb. recipe straight out of the Rytek Kutas sausage making book with no changes. Hot Dogs (Wieners/Frankfurters) recipe by Rytek Kutas Ingredients for 10 LBS. 6 Lb. Beef Chuck 4 Lb. pork butt 6 Tbsp. salt 2 level tsp. Prague Powder #1 4 Tbsp. paprika 6 Tbsp. ground mustard 1... -
Hillbilly Bacon? Q-view added!
The hillbilly bacon has been in the brine for 10 days, so it was time to come out this evening. I gave it a very thorough rinse under cold running water to purge the excess salt, then put the slabs on clean tea towels to drain & dry. I applied a rounded half teaspoon of the euro spice blend to... -
Hillbilly Bacon? Q-view added!
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Hillbilly Bacon? Q-view added!
For some strange reason, y'all mistakenly refer to this as Buckboard bacon. It's been Hillbilly Bacon around these parts for at least 40 years that I'm aware of, and that's how all the local butchers label it, so that's what I'm calling it. Any old how, I put two butterflied, deboned... -
Impulse buy. Now what?
I'm leaning toward pastrami. I may make jerky out of one of the rounds. I haven't made jerky in 20 years, (at least) and it was an oven-dried jerky then. Now I own a dehydrator and I can cold/warm smoke in my big rig, so I have choices. -
Impulse buy. Now what?
I found whole in-bag beef eye of rounds for $2.99 lb. at my local Dillons (Kroger) this afternoon, so picked up two medium sized ones. (a bit over 5 lb. each) Excel brand, USDA Choice. My first thought was to make pastrami, but I'm wondering what other possibilities I can consider. I haven't... -
First tme making wieners/hot dogs
Smoked about 2-1/2 hours using hickory & apple pellets in an AMNPS. (heavy smoke) Total time in the smoker was about 3-4 hours. They were only in the hot water about 15 minutes, then given a cooling shower & bath in ice water before drying a half hour. -
First tme making wieners/hot dogs
All done and ready to vacuum seal and freeze! -
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First tme making wieners/hot dogs
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First tme making wieners/hot dogs
I got a late start today, so the wieners just went in the smoker a half hour ago. I'll probably be up till midnight before they are done and in the fridge. Those 24mm LEM hot dog casings are on the fragile side. I had problems with them splitting open until I gave them a quick, light rinse...
