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. 002.JPG

    002.JPG

    • dreegle1
    • Media item
    • Comments: 0
    • Album: Default
  2. 001.JPG

    001.JPG

    • dreegle1
    • Media item
    • Comments: 0
    • Album: Default
  3. dreegle1

    Two Questions...1 about BBB, one about "Ribs"

    Thanks adiochiro. My big concern now, with the bbb, will be the curing time...It is a very uneven cut...31/2" at thickest, 1" at thinnest. I am guessing 10 days, with cure applications 3 days apart. I don't have the manufacturers instructions, I walk into the butcher and ask for some DQ cure...
  4. dreegle1

    Two Questions...1 about BBB, one about "Ribs"

    I got myself a pork shoulder, and after trying a brine, and dry cure, I decided that the dry cure gives a better bacon (my brine gave me a product more like ham...was tasty, but not bacon, if you know what I mean). So, the question is, is the dry cure for buckboard bacon the same, as for belly...
  5. dreegle1

    Brisket cooking time

    Got me thinking :) ...with the thinking came some researching  http://www.fsis.usda.gov/factsheets/High_Altitude_Cooking_and_Food_Safety/index.asp and of course, with the researching, came the thinking...maybe if there was a way to increase pressure in your smoker (I have no idea how...maybe...
  6. dreegle1

    Lo-salt Cured and Smoked Turkey

    Sorry Pops, It was just my family (wife and 5 kids), and most of it disappeared as fast as I carved it (Seriously...I turned my back, literally for two seconds to grab my sharpening steel, and a drumstick and wing disappeared". The term"no chewing required, melts in the mouth" springs to mind...
  7. dreegle1

    Lo-salt Cured and Smoked Turkey

    Pops, Here is the result that you inspired me to create...I did have the problem with keeping temps down in my smoker, so I hot smoked it at 225F until I got internal temp of 165 (pretty uniformly...I stuck the thermometer in several places i/e thick of thigh, breast on both sides. It is...
  8. turkey 001.JPG

    turkey 001.JPG

    • dreegle1
    • Media item
    • Comments: 0
    • Album: Default
  9. dreegle1

    1st Time making bacon

    The tax doesn't come in until 2012, but the speculation on the tax pushed pork prices up, as soon as the meat industry realised that they were serious.At the beginning of the year shoulders (butts/boston butts) were going for around $4.50 a kilo ($2.05/ lb), now it is closer to $10, because the...
  10. dreegle1

    1st Time making bacon

    Ok...The pics...makeshift hooks hanging my new best friends O I only smoked them for 6 hrs...and I have to tell you, regulating the temperature was difficult...once the ice thawed, the temperature would steadily rise, and once I was out of ice, I had to use random frozen things from the...
  11. making bacon 005.JPG

    making bacon 005.JPG

    • dreegle1
    • Media item
    • Comments: 0
    • Album: Default
  12. making bacon 003.JPG

    making bacon 003.JPG

    • dreegle1
    • Media item
    • Comments: 0
    • Album: Default
  13. making bacon 002.JPG

    making bacon 002.JPG

    • dreegle1
    • Media item
    • Comments: 0
    • Album: Default
  14. making bacon 001.JPG

    making bacon 001.JPG

    • dreegle1
    • Media item
    • Comments: 0
    • Album: Default
  15. dreegle1

    lets smoke a roast

    From what I have read (haven't tried myself...yet), you need your smoker at 225F, put a meat thermometer in the middle, when it reaches 165F, wrap it in foil, then the internal temperature has to get to 195F if you are going to slice it, or 205F if you want to pull it...The amount of time...
  16. dreegle1

    1st Time making bacon

    Done, and done. 1 heat bead in smoker tray, no gas, temperature sitting on 95 F (35 C). Thanks for the advice :D
  17. dreegle1

    1st Time making bacon

    The bacon is very firm and dark coloured, so I am going to smoke it today...The little smoker I use, really does generate too much heat with the burner on, so today, I have filled the smoker box with small twigs at the bottom, with larger chunks on top. I am going to use the burner to get the...
  18. dreegle1

    Lo-salt Cured and Smoked Turkey

    LOL...Oh for a return to the days of the 27Mhz cbs'...running from the bears, and being able to drive more than 200 feet without having to stop at traffic lights and roundabouts... Ok, so the turkey is still good, and I was hoping that it ws small enough that I didn't need to inject it. Thank you.
  19. dreegle1

    1st Time making bacon

    Thanks Al, I was surprised, because the applications of the cure yielded about 1 Tbs of liquid over three days, put the sugar in, and I got about 1 cup, overnight. The flesh is much darker than the wet brine...I will smoke it tomorrow, depending on how much liquid the sugar draws out tonight...
  20. dreegle1

    1st Time making bacon

    Ok, I am having a problem with the dry cure...I put the final cure on 3 days ago, last night I switched bags, and coated the pieces with brown sugar...this morning there was a lot of liquid in the bag...enough to turn the brown sugar to liquid.... Is this normal? What is the best way to find...
Top Bottom
Back
Clicky