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40-60 lbs of pork belly due to arrive....
Well, shoot! Supplier called this morning and said the wrong item came in! Looks like I'm back to waiting a while longer. Might have to get started on some andouille in the mean time.- golfnut
- Post #11
- Forum: Hot Smoked Bacon
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40-60 lbs of pork belly due to arrive....
Hadn't given the glue a thought. Other nasties in there as well. Think I'll hold off for a while until I make something more permanent. In the mean time, I'll use the chief I guess. I'll be using Hickory for some of the bacon, and apple as well, since I have several fruit trees in the yard...- golfnut
- Post #9
- Forum: Hot Smoked Bacon
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40-60 lbs of pork belly due to arrive....
...in 2 days! This will be our first go at this bacon. I've been reading all I can find, and have the book "Charcuterie" and will most likely go with their recommendations at least on 10 or so lbs of it. As a beginner, what should I be wary of? I can always use one of the electric Big Chiefs...- golfnut
- Thread
- Replies: 20
- Forum: Hot Smoked Bacon
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Show your dog
Here's our brood! 2 German shorthair pointers, and an english Setter. Oh yes, and 7 little pointsetters....woops!- golfnut
- Post #32
- Forum: For New Members
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Christmas Que Side Contest
Well, I hope this qualifies as a side, cause I could use a good thermometer! Wanted a simple smoked snack for the Holiday meal, so I went for the Chex party mix. 9 cups mixed Chex cereals (Corn, rice, wheat) 2-3 cups dry roasted peanuts 1tsp garlic powder 1tsp onion powder 1/2tsp cayenne 1tbs... -
pork belly
You might want to check with your favorite restaurant. I exhausted all the grocery stores here and even a butcher shop, no luck. Then I was talking with a good friend who is a local Chef here, and though to ask him about it. He typed in his computer and about 15 seconds later he told me sure, no...- golfnut
- Post #16
- Forum: Hot Smoked Bacon
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Starter from Idaho
Welcome from yet Another Idahoan! I joined recently, and this place is great. Tons of good info and friendly folks here. Have some fun and start digging through all the threads. I'm in Lewiston, so too far north of all the other Idaho folks for any smoke get togethers, but if you ever find... -
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Meatloaf...it's whats for supper
ENOUGH!! Holy SMOKES that looks good! You guys are all killing me! Ok Ok Ok, NEVER had I thought to do a ML on the smoker (ok, Mother-in-Law sure, but that's a whole other issue). Now I have to rearrange my whole schedule this week to figure out time to make one cause after seeing THAT, I just... -
Greetings from Idaho
Well I figured since we're having a heat wave here in Lewiston (28f) I figured, what the heck, so I marinated a london broil (top round roast) all night and in the smoker she goes today! I'll hide behind the slider and peer out at the thermometer from time to time! Maybe a nice warm Bourbon to... -
London Broil (Top Round Roast) 1st smoke
Yup, gonna go about 225f on the smoker and let her melt! Did I mention, I'm getting reaaalllly hungry?! I think low & slow it can't help but get tender! We'll know tonight for sure. -
London Broil (Top Round Roast) 1st smoke
Well I'm certainly up for the low & slow method. What the heck, I've got the time today, and I wanted to try something different anyways, so why not. Like I said, I usually do these on the grill and after reading http://www.smokingmeatforums.com/for...dium+rare+temp I figured they didn't need... -
London Broil (Top Round Roast) 1st smoke
Well, today's the day. I've got a 3-4lb roast about 2" thick that we though we'd try out in the smoker. I put it in a marinade yesterday, ziplock bag & into the fridge. Marinade: Soy sauce Worcestershire rosemary coriander garlic shallot blk pepper cayenne brn sugar water I'll bring it to room... -
Greetings from Idaho
Thanks to all for the warm welcome! Use my golf clubs as skewers? NOOOOO!! Of course, if I had as much invested in smokers as I do clubs, I could go commercial!! However, the addiction is taking hold and this site can be dangerous I think. After doing some perusing through the files here, I... -
Greetings from Idaho
Hello all. This looks like a great place to hang out and smoke! I use a Charbroil side box, a couple Little Chiefs and a couple big Chiefs. Not too experienced, but no failures so far! I love making venison jerky, smoked salmon, brisket, and am having success with turkeys. Did a chicken a...
