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- Album: 3rd time is a charm, Bacon done right!
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- Album: 3rd time is a charm, Bacon done right!
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- Album: 3rd time is a charm, Bacon done right!
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Keeping spices stuck to nuts
Thanks for sharing that. I've done butter with some almonds before and it seemed to work well so I'll try it with the cashews next. I haven't tried heating them all up in a wok before so maybe that is the difference maker.- vivid
- Post #8
- Forum: Fruit, Nuts & Vegetables
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Keeping spices stuck to nuts
Hello, Most recipes I've seen on here involve tossing cashews, almonds, etc with olive oil prior to mixing in the spices. However after a couple days the spices come right off and pool up at the bottom of the bag/tin. Are there better sticking agents than olive oil? Does butter work better...- vivid
- Thread
- Replies: 10
- Forum: Fruit, Nuts & Vegetables
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Smoked corn nuts?
Hey folks, Has anyone here ever tried smoking corn nuts? Did a quick search and I can't seem to find anything. I don't think i'd do much in the way of giving it extra flavors like BBQ or buffalo sauce, etc. I think just a nice simple cold smoke with hickory or pecan would add a really...- vivid
- Thread
- Replies: 5
- Forum: Fruit, Nuts & Vegetables
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Help me figure out why my bacon sucks
Bump. Can anyone tell me if I should be throwing this bacon out or is it still safe to eat? -
Help me figure out why my bacon sucks
All good information. Thank you guys for chiming in. So, we've determined that I used WAY too much curing salt. Should I be worried about eating this bacon now? Everything I've read says it's dangerous to use too much. I ate two slices this morning and feel fine but I'm wondering if I... -
Help me figure out why my bacon sucks
It smoked for a little over 2 hours until it hit 150 internal temp -
Help me figure out why my bacon sucks
I cured it for seven days. Used the pink #1 curing salt. 3.5 tsp of it per 6~ish pound belly. -
Help me figure out why my bacon sucks
My second attempt at bacon and first attempt using my own dry rub has failed IMO. Here's the basic recipe I used: http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html I bought 13 lbs of pork belly from the market, cut up into two slabs. I estimated about 6.5 pounds for... -
Newbie from Ohio
Welcome! Whereabouts in Ohio are you from? I'm in Waldo. Lots of good resources here, you'll get a ton of new ideas and recipes to try. Have you decided on what you're going to smoke first? -
Smoked wings exploding in the fryer
You're probably right about the juices I suspect. When I pulled them from the smoker they did have some juices running out of them. -
Smoked wings exploding in the fryer
Hey guys, I tried something a little different last night and I'm trying to figure out what the deal is. I smoked up some whole chicken wings in the gas smoker last night for a couple hours until they looked done. Then, in an attempt to crisp up the skin (chicken skin in the smoker almost... -
Smoked some bacon today
My girlfriend got me this "Man Crate" for valentines day. It included the porkbelly, all the seasonings, and a pound of their own bacon. Pretty awesome: http://www.mancrates.com/projects/bacon-curing-kit As for a salt test? I don't have any test other than my own tastebuds, but it does... -
Smoked some bacon today
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Smoked some bacon today
My girlfriend surprised me with a tender-belly bacon kit for valentines day. The kit came with a 4lb pork belly along with the cure/rub mixture. If you guys haven't tried making your own home-made bacon yet I highly encourage you to do so. I don't care that it takes a week to sit in the dry... -
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- vivid
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- Album: Smoked some bacon today
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- vivid
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- Album: Smoked some bacon today
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- vivid
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- Album: Smoked some bacon today
