Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. Miss Piggy

    Montreal Smoked Meat

    I think brisket was the first thing I ever cured and I was so amazed at how good it was! Yours looks delicious!
  2. Miss Piggy

    Deep-Fried Ribs

  3. Miss Piggy

    Deep-Fried Ribs

    Oh yeah! They were pretty good. We saw it on a YouTube video that did them Sous Vide, but I tossed them in the pressure cooker instead. Turned out fabulous! (I do love my Anova immersion circulator, too, though!)
  4. Miss Piggy

    Deep-Fried Ribs

    So this was pretty tasty, to say the least. I cooked them first (pressure cooker), then hot-smoked for THAT flavor and then fried them up using a breading of flour, seasonings and panko. Oh, and used buttermilk first to dip them in before breading. My husband thought they were pretty much to die...
  5. Miss Piggy

    WHAT'S FOR DINNER ? NOT FISH THIS TIME

    Wowsers! That looks great!
  6. Miss Piggy

    Buckboard Bacon

    Thank you! I'm not quite the meat eater that the rest of my family is, but they love it, so....
  7. Miss Piggy

    Buckboard Bacon

    I want to add that one of our daughters has an auto-immune issue where she can't eat red meat or casings from sheep or pork. I'm doing a little experimenting with more chicken and turkey than I would do otherwise.
  8. Miss Piggy

    Buckboard Bacon

    I've used a wet cure for the venison/beef heart thus far. The typical cure I posted in the original post, but added the weight of enough water to cover. I've been cooking for an awful lot of years, so I just add my own spices.
  9. Miss Piggy

    Buckboard Bacon

    This was a dry cure and I did it in batches divided by three to make sure each piece was evenly coated.
  10. Miss Piggy

    Buckboard Bacon

    I've done both venison and beef. It's all good if it's your thing. My husband and son-in-law love it. I grew up with it and for me, it's a texture thing.
  11. Miss Piggy

    Hi to Everyone from southern IL

    I hope that works out for you! I scramble the eggs and also pickle them, but it's sure a pain!
  12. Miss Piggy

    Buckboard Bacon

    I've been on a curing binge the last couple weeks, doing chicken breast, turkey pastrami, cow heart, and for the first time I did some buckboard bacon. I've tasted it before not made our own. It's very good. Used the typical .025% #1 salt along with 2% kosher salt. Flavorings I just make up per...
  13. Miss Piggy

    Hi to Everyone from southern IL

    I’m not so crazy about it, but Chris loves it. We usually do Bob Whites because we love listening to them. This last time we raised Coturnix which are interesting. They’re larger and even the breast meat is dark.
  14. Miss Piggy

    Hi to Everyone from southern IL

    We really enjoy it. Even in the winter, it’s not too bad.
  15. Miss Piggy

    BLT’s

    That looks awesome! When I started curing our own bacon, we found out really quickly that it was hard to buy commercial bacon after that. Personally, I LOVE it when our house smells of food. Haha! Makes me happy.
  16. Miss Piggy

    Hi to Everyone from southern IL

    Thank you! We raise a couple cattle, pigs, quail, a couple sheep, and chickens each year. My husband hunts, too, so we have access to that. We raise meat for ourselves and kids, not as a business so we can keep it small and fun.
  17. Miss Piggy

    Smoking some spices.

    Steve, I use kosher salt and usually cherry. I’ll have to try again as I would love to be able to make some that’s really flavored. Thanks. At least I know now that it CAN be done.
  18. Miss Piggy

    Smoking some spices.

    I think other spices seem to take in the smoke really well, but I have trouble with the salt. I’ve hot smoked it and cold smoked it and we can hardly taste or smell the smoke in it. Was yours pretty smoky? My husband absolutely LOVES smoked butter. I use it to cook with. I’ve never smoked garlic...
  19. Miss Piggy

    Hi to Everyone from southern IL

    We live outside a little bitty town south of St. Louis (only on the Illinois side) and north of Carbondale. I've made turkey pastrami, buckboard bacon, summer sausages, bratwurst, regular bacon, corned cow heart and tongue and brisket. lol Haven't done anything using a curing chamber yet!
  20. Miss Piggy

    Hi to Everyone from southern IL

    Thought I'd better introduce myself after reading some of the awesome threads on this forum. My husband and I live in southern IL where we raise most of our meat and do some gardening and food preserving. We, in just the past year, have started playing around with curing our own meats and making...
Top Bottom
Back
Clicky