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AI was responsible for recommending bad travel routes last winter in Wyoming. I-80 is 400 miles long in the state and sections often close unexpectedly due to snow or black ice. AI was recommending smaller county roads, some of which are not maintained on a regular basis.
AI enthusiasm in the...
When Doc Holiday was still alive I was on vacation and stopped at the Rudy's near Sea World. Doc was handing out samples of the turkey, and visiting with customers. We bought a pound to go for sandwiches.
In grade school (also in the '60's), we had the option to take a sack lunch, or buy a cafeteria lunch via a punch card.
The worst lunch option at school.... for me was fish sticks on Friday, with mac-n-cheese and some unknown dessert.
I lived on the Gulf coast, and we enjoyed fresh fish or...
A couple of weeks ago my Kroger affiliate had an incredible deal on frozen turkey breasts (.99/lb), and Mrs ~t~ picked up two. We thawed one for a test run. First, I removed the skin, and boned out the breast meat. The carcass was seasoned and baked, then turned into a turkey pot pie and bone...
To be more precise... Boston butt bacon. This adventure innocently started in a random thread when I mentioned that competition BBQ cooks coveted a small muscle group in a pork butt, which they call bacon. Below, you can see that small muscle group, located in the fat cap on the outside face...
I live in open pit coal mining country and have seen similar things several times. In reality... only the bed of a haul truck will fit on a semi trailer, the truck gets assembled at the mine site.
About 15 years ago I had a client that fabricated dragline buckets for an Australian company...
Good to hear. It's a first for me.
I like 2X cold smoked bacon too. We had freeze warnings the last two nights, so the weather is on my side.
Oh boy, so true 👍👍. I love smoking them, or roasting them to serve with sauerkraut, and curing for a Buckboard bacon style product, or using the...
What's funny is the number of variations of this classic technique out there.... For instance, my Grandfather made a similar marinade based on Wish-Bone Italian dressing, and he would cook leg quarters.
When I followed Dr. Baker's base recipe it was a tick forward on the salt for me, and I do...
Hmmm, interesting. The pepper I used is somewhat new to me and is much coarser than my other "coarse" pepper. The Sausage Maker calls it "cracked" and the size difference is noticeable. Here is good example of the size against a mustard slather.
Agreed. I like to separate the Coppa roast, and the strip that resembles bacon is easy to trim out. I'll post a new thread with full photos after I smoke this pieces. Here is the cut line I used for the bacon.
The slice looks nice and pink, so the color is surface only.
I did sprinkle some very coarse cracked pepper first, and my cure was 1.5% canning salt, 1% white sugar, and 0.25% Cure #1.
In my curing notes is a snip from Martin (Digging Dog Farm) where he mentioned that excessive bag juice can...
Following a recent conversation with @chopsaw ,I've dry cured two slabs of meat taken from the outside face of two Boston butts... these are known as "bacon" because of the resemblance.
Here is the bacon, sandwiched between these two Coppa roasts, also cut from Boston butts.
Fast forward 14...
Not so much a recipe, but I have a technique for chuck roasts that works well. I sort of dissect the roast into smaller muscle groups and remove the sinew and connective tissue between the muscles, then tie with string so they cook more evenly.
Are they soliciting new employees by advertising their health insurance, or is this a plan underwritten by WalMart?
My Medicare Part D plan is called Humana-WalMart and is has some special pricing.
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