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Thai Jerky
Awesome thanks. Now I just need to wait for the storms to calm down so the ferry can run with the co op delivery. Supposed to be sale day this week. Eye of round for 6$/lb, killer deal.- gibsorz
- Post #156
- Forum: Making Jerky
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Thai Jerky
Just wondering do you rinse the jerky before smoking or just pat dry? Also have you ever added dried crushed chillies to make it spicy?- gibsorz
- Post #154
- Forum: Making Jerky
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- gibsorz
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- Album: bacon bag cured, cold smoked and aged.
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- gibsorz
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- Album: bacon bag cured, cold smoked and aged.
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- gibsorz
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- Album: bacon bag cured, cold smoked and aged.
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bacon bag cured, cold smoked and aged.
It has been 4 days, the rain is back so I bagged the bacon to an umai bag. He is a picture of one of them. I also took off a chunk to see the inside, looks great. Baking a little too try now that it isn't fresh off the smoke. Baked at 325 for 45 minutes : I have to take back the... -
bacon bag cured, cold smoked and aged.
Yea lesson learned, it is still good, if drying works out properly, I'll just do like we used to. Eat the raw bacon, sliced thin, on crusty bread with butter, salt and schabziger (an unpasteurized, low fat, very hard, strong green cheese). -
bacon bag cured, cold smoked and aged.
OK so I smoked it...about 24 hours the last 3 days. Two things : 1: being wrapped in cheese cloth it has taken on minimal colour. There is one of the two that has taken none whatsoever. A little concerned about that I fried up some which brought me to 2. 2: wow this is sweet...like too sweet... -
Just another issue with my belly........
Beautiful. Now let it mellow a little and it will be just perfect!! -
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- gibsorz
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- Album: bacon bag cured, cold smoked and aged.
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- Album: bacon bag cured, cold smoked and aged.
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- Album: bacon bag cured, cold smoked and aged.
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- Album: bacon bag cured, cold smoked and aged.
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Idea for the next showdown
We don't have crawfish up here. Jimmy, I think it would end a little differently if the young one were to try that with our "crawfish". (Image not mine)- gibsorz
- Post #17
- Forum: SMF Throwdowns
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bacon bag cured, cold smoked and aged.
Update. Today I pulled the bacon from the sugar equalization. I then patted it dry (no rinse), wrapped it in cheese cloth, tied it and put it in a shady spot on the deck to form it's pellicule overnight for smoking tomorrow. Over the next 4 days the temperature range will be 30-50 degrees with... -
Bacon made the easy way...
I've never had my bacon turn into the crispy, reduced to half it's size, buy a pack for $3.50 bacon. It tastes like the $15+ a pound, dry cured bacon from specialty butchers that can be eaten raw. I never liked super crispy bacon anyways. -
making bacon questions
That is true. As long as the meat is in tact. I keep forgetting meat is only exposed to bacteria when it is exposed to air, be it through grinding, or slicing. If you were to slice the belly after curing into smaller chunks to fit it into your smoker and it isn't fully cured the 40-140 in 4hrs...- gibsorz
- Post #7
- Forum: Hot Smoked Bacon
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making bacon questions
If you are going to hot smoke the bacon and bring the IT up to 140 degrees. Then slice it and fry/bake it, if it is under cured, then it is no big deal. If you are going to warm or cold smoke it where the temperature stays between 40 and 140 for more than 4 hours then you risk a toxic amount...- gibsorz
- Post #5
- Forum: Hot Smoked Bacon
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Country Ham/Proscuitto
Good Italians know that making a good prosciutto takes 4 ingredients, green ham, salt, air and time. That's it. There's a little more to making a good country ham (like sugar and smoke). -
Hello from Ottawa, canada
welcome! Lots of good information here, if you are going to get into curing, make sure to try making your own bacon. Finding the belly at a reasonable price cancer difficult in Canada, like it is with any meat ($10/lb for brisket the other day, yeah I almost died seeing that price, needless to...
