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    Meat Stick Experiment

    I like this! Camp Chef is what I use. I've had a full cart on PS Seasoning's website for about 2 months now but haven't clicked the button. Thanks for being the guinea pig on this one! I'll follow along closely!
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    Another Butt Thread

    https://www.smokingmeatforums.com/threads/wait-what-theres-a-gland-in-my-butt.325712/ If you pulled out the larger chunks of fat you probably got them. I love me some rendered pork fat but after seeing this post I've been tossing any of the bigger chunks.
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    Jambalaya for 75....

    Sometimes what we see as a task is actually an honor. They trusted you, and rightly so. I don't think I've ever seen a "fail" in any of your posts @indaswamp . Another successful feeding of friends right here!!
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    Ready For The Farmers Mkt

    Make double next week
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    Another Butt Thread

    That'll eat. Did you pull out the glands?
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    Trying out the "True Dry" vs vac sealed dry bacon

    I REALLY want to judge you for this comment, but I don't disagree. Such is life........
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    Trying out the "True Dry" vs vac sealed dry bacon

    These are about 9-10" wide, so even with a 10" deli slicer I'd still normally split them in half for easier slicing. I went to grab a beer after I put these in the fridge and I realized why I like smoking meat so much. Not only is it delicious, but I had a flashback to my youth. Dad was a...
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    Trying out the "True Dry" vs vac sealed dry bacon

    Round 2 cold smoke finished. Fat side shot: Dry on the left, vac seal on the right. This pic made me realize I should have noted which end was which at the start of this experiment. Thick vs. thin. The vac seal has incorporated all of the seasonings nicely while the dry still has some...
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    Trying out the "True Dry" vs vac sealed dry bacon

    Been thinking about and I might switch up my plan a bit. Rather than hot smoking to temp tomorrow I might just let them sit in the fridge for a few days after today's cold smoke. Then slice up and vac pack. What are the pros / cons of just cold smoking vs. hot to temp? Is it just preference of...
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    Interesting Duncan Henry video on commercial meat school

    I watched them both a couple days ago. Pretty cool!!! If I hit the lottery I'd be the oldest Freshman there! Would be fun and interesting to learn all that. I think they said it was a 4 month long program.
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    Trying out the "True Dry" vs vac sealed dry bacon

    Round 2 of the smoke begins. This is after 4 hrs yesterday and fridge rest overnight. Dry on the left, vac sealed on the right. Moisture in the vac sealed one pulled a little gunk off the grates that *someone* didn't clean well enough! Oh well, just a bit more seasoning, right?
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    Trying out the "True Dry" vs vac sealed dry bacon

    And so it begins! Only day 13 but if I want to get a couple days of cold smoke it needed to start today or wait until next weekend. True Dry on the left, vac sealed on the right. Being in Florida, 79 degrees is best I can do for cold smoke this time of year. I'll be taking it off around 7 for...
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    RIP OJ...

    We need a low speed chase to the cemetery
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    Trying out the "True Dry" vs vac sealed dry bacon

    I will heed the advice of you both. "True Dry" is coming out of the Saran wrap after I hit "Post Reply" button. If I have time to start the smoke tomorrow night I'll update with pics. Appreciate the tips, guys!!!
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    Trying out the "True Dry" vs vac sealed dry bacon

    Well, day 11. Made the judgement call to wrap the "true dry" in Saran wrap. My fridge has some pretty aggressive air flow and it was starting to look a bit dry. Sorry, no pics. Long day at work, belly full of jambalaya, and just too lazy right now. But it looks GOOD! Question for @SmokinEdge...
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    Freezing pulled pork.

    I pull and vac seal with the juices, maybe mix in a little ACV and extra rub prior to packaging. I've only done it twice but I ended up with at least a dozen quick freezer meals. Usually I'm too lazy to pull out the sous vide to reheat so I just put it in a pot of cold water, low heat, and...
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    Corned beef time and temp to control shrink of meat.

    I'll add, why just water? Try broth, stock, onion soup, Better Than Bullion, or a number of other things to add more flavor. Just use low/no salt options since corned beef is already well seasoned. I've never added more than the pickling spices myself, but now you got me thinking. I wasn't...
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    Just Curious On What All States Do?!

    Rattlesnake ain't half bad if you cook it right. I hear armadillo is decent but also can carry leprosy. I already make enough questionable choices on my weekends. I don't need to throw leprosy in the mix.
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    Chicken BBQ

    Beautiful sight right there
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    Halibut? And clams? For lunch?

    That'll eat well! Makes me miss New England seafood. Nice job!!!
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