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2nd bacon attempt
Well I made 11lbs the first time around and it went fast. I dry cured 30lbs this past week using Rytek Kutas's honey cure recipe and I added some sorghum to my batch. These just went in the smoker a few hours ago. Looking forward to some BLT's.- 502meat
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- Forum: Hot Smoked Bacon
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- 502meat
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- Album: 2nd bacon attempt
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Brisket--I hate brisket!!!
We cook hot and fast at comps (300-350) we can get a 17lb packer done in 4.5hrs. If its taking to long next time just wrap it and crank up the heat. You will be fine. -
Another Brisket question
My comp brisket comes off the cooker 3.5hrs before turn ins. We don't slice until the last possible minute. -
Pork belly costs?
My local restaurant depot was $1.69 this past week.- 502meat
- Post #54
- Forum: Hot Smoked Bacon
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First summer sausage and I've already screwed up
- 502meat
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First summer sausage and I've already screwed up
Just wanted to pop back in and say the sausage turned out pretty good. Everyone seemed to like it. My only problem was I had a few of the rolls shrink up and get wrinkled. -
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- 502meat
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- Album: First summer sausage and I've already screwed up
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First summer sausage and I've already screwed up
So my father and I made 40lbs of venison summer sausage for the first time last night. We stuffed 3# casings. The error of our ways was very apparent when we went to stick them in the smoker this morning and realized that they were too long to hang vertically in the smoker. I had to insert...
