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Leatherneck Roll Call.... All Branches Welcome!
I agree Shell. We all earned the EG&A at graduation. That is our diploma. Glad to hear that you are the Commander at your VFW Post. Congratulations. We just don't hear that too often, in fact you're the first. Semper Fi Marine- jarhead
- Post #53
- Forum: Blowing Smoke Around the Smoker.
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Starting Some Bacon
If you want to speed up the pellicle, you can place in front of a fan for 3-4 hours. Then you can smoke the same day. I always get in a hurry for a good ole BLT. -
Starting Some Bacon
Mine are usually skinless. Sometimes there is about 3/8" of fat. I do trim that back a little. If it is skin on, I trim after smoking. I think it's easier. No room? Use an ice chest. Freeze up some gallon jugs of water. Put your bellies in the ice chest along with the brine/cure. Put a... -
Wondering if anyone has tried something like this?
- jarhead
- Album
- Comments: 0
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Wondering if anyone has tried something like this?
No, but I've done 130 for around 30 minutes. I think. Don't laugh, your time is coming. LOL- jarhead
- Post #3
- Forum: Smoked Cheese
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DeadCheeseSmall.jpg
- jarhead
- Media item
- Comments: 0
- Album: Wondering if anyone has tried something like this?
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Need Texas Style Jalapeno Sausage Recipe
Thanks for the reply Dale. I was looking for the amount of peppers. I'm thinking 1-2 Tbsp/recipe. -
first try at bacon, any suggestions?
You might give these guys a call. If they don't have it, ask who does. Daniels Western Meat Packing Off of Whittier and Paramont.- jarhead
- Post #7
- Forum: Hot Smoked Bacon
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Need Texas Style Jalapeno Sausage Recipe
@Dale - Thanks for the recipes. Both look great. Gonna try one over the 1st weekend of June. What is a starting point for the dried jalapenos for a Med Burn? 32-35 mm hog casings or smaller collagen? Thanks and Semper Fi. @Fuzzy - I have found that Hi Temp doesn't have much flavor. Butcher and... -
first try at bacon, any suggestions?
Have you tried a Mexican store or supplier? Maybe Smart and Final? I was out in the San Diego area about 3 months ago and priced bellies. $4/lb. They kept their bellies and I made Buckboard Bacon. Butts came from Smart and Final.- jarhead
- Post #4
- Forum: Hot Smoked Bacon
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Smoke sausage straight after stuffing?
I usually grind, mix the seasoning and cure in very well, stuff, hang at room temp 6 to 8 hours and smoke til 151F. Then the ice water bath and hang to dry. But allowing them to hang at room temp it will dry the casings. It will take smoke better and now sweat and streak when it goes in the... -
New Member - BACON - Turning on Q-View
Welcome aboard Smoke-inator and a big Happy Birthday to you. All is looking good. Now the wait begins. I've used an electric knife to remove the skin. It worked pretty good. Now I brine, smoke and then remove the skin. BTW, make some fried pig skins out of all of that skin. Homemade ones are... -
Leatherneck Roll Call.... All Branches Welcome!
+1 on the C-Rats. Better than those new-fangled MREs they have now too. Although they were 30-40 years old. Even got 4 cigarettes per meal. Ham and Eggs were my favorite. (At least I think they were eggs) That hot chow in the field (when we got it) beat the mess hall anyday. The portable...- jarhead
- Post #44
- Forum: Blowing Smoke Around the Smoker.
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Leatherneck Roll Call.... All Branches Welcome!
We flew into that forsaken land taking the grunts beans and bullets. I forget what operation they called it, but I know what I called it... There is no such a thing as a kid, after you have graduated boot camp. You are a Marine. You earned the right to wear the EG&A. Semper Fi- jarhead
- Post #37
- Forum: Blowing Smoke Around the Smoker.
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Leatherneck Roll Call.... All Branches Welcome!
Ah-Ha, you had to sit on the sh*tcan and flap your wings too, huh? What kind of bird don't fly? Well, we know the answer to that, don't we? I went to Avn Supply School (AKC), followed by the mechanized training at NAS Memphis (Millington, Tn) First stationed with VMGR-352, El Toro. My...- jarhead
- Post #16
- Forum: Blowing Smoke Around the Smoker.
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Cooking for a large group
Great advice from Dave. You didn't give us a weight on the shoulders. I am taking it as a picnic and not a butt. Right? A picnic will lose more weight, due to the bone and skin. IIRC, you will net about 45%. As suggested, I would throw another one on. You will be cutting it very close on...- jarhead
- Post #3
- Forum: Catering & Large Group Gatherings
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Leatherneck Roll Call.... All Branches Welcome!
Semper Fi Marines. USMC 1970-1990 Too many duty stations to post. MOS 3073/Aviation Supply, 4044/Univac-1500 Computer Opr/Programmer and 8411/Recruiter "Not as mean, not as lean, but still a Marine"- jarhead
- Post #6
- Forum: Blowing Smoke Around the Smoker.
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anyone have a recipe for maple flavored breakfast sausage?
That JD clone is excellent. On a side note, use Grade B Maple Syrup. IMHO, it will give you more and better Maple flavoring. The grade A is too mild to my tastes. -
Liquid smoke to regular smoke?
Welcome aboard Koshaal072. To start off with, there is a difference between NITRATES and NITRITES. For hot dogs, you will want to use Nitrites, as found in Cure #1. It is a rapid cure. Nitrates require a period of time to cure. As in weeks or months. They are NOT interchangeable. I make my...
