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IMAG0355.jpg
- ak1
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- Album: New Years eve cheese smoke.
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Pre-Slicing ribs before smoking them?
Here's the link to the Newsletter.http://www.smoking-meat.com/august-13-2015-pre-slicing-ribs-before-smoking-them Ribs after smoking; All seasoned up; Now in the oven for a few hrs just because the weather sucks. -
Pre-Slicing ribs before smoking them?
- ak1
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IMAG0354 (1).jpg
- ak1
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- Album: Pre-Slicing ribs before smoking them?
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IMAG0353.jpg
- ak1
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- Album: Pre-Slicing ribs before smoking them?
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Bearcarver is in the dark
Great news! Welcome back John.- ak1
- Post #14
- Forum: Blowing Smoke Around the Smoker.
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Pre-Slicing ribs before smoking them?
I'm making these today. Right now they are in the two hr smoke part in the Weber kettle. In about a half hr or so they'll be coming out, getting seasoned and foiled in the pan for the next few hrs. Pics soon. -
Canadian Peameal bacon
No worries. Peameal isn't as difficult as it seems.- ak1
- Post #8
- Forum: Hot Smoked Bacon
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Canadian Peameal bacon
Go to the grocery store. Get yellow split peas, grind em up.- ak1
- Post #6
- Forum: Hot Smoked Bacon
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Ugly, but tasty
As long as it tastes good. That's what's important- ak1
- Post #16
- Forum: General Discussion
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Canadian Peameal bacon
Yeah. that's it.. Last time I just bought the peas at Fortino's and ground them myself.- ak1
- Post #4
- Forum: Hot Smoked Bacon
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New Years eve cheese smoke.
Got another few pounds of the same cheese, Smoking it tonight the same way. This will be my eating cheese.- ak1
- Post #20
- Forum: Smoked Cheese
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Canadian Peameal bacon
OK, your cure is good with the Readycure. I would suggest to coat one in cornmeal, but coat the other in yellow pea meal. Then you will see the difference between proper peameal, and the other stuff.- ak1
- Post #2
- Forum: Hot Smoked Bacon
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Galvanized tin windbreak ok?
You're fine. You will have nowhere near the heat to worry about the zinc.- ak1
- Post #2
- Forum: Propane Smokers
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Judy's Buns
Nice buns! Exactly what I was thinking. Of course Judy gets points for her buns -
True Peameal Bacon?
Try this. http://www.epicurious.com/recipes/food/views/peameal-bacon-368929- ak1
- Post #54
- Forum: Hot Smoked Bacon
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True Peameal Bacon?
Take a nice lean pork loin, cure it in a brine solution for the proper amount of time, then roll it in ground yellow peas to form a crust. Let it rest in the fridge for a day or so.- ak1
- Post #52
- Forum: Hot Smoked Bacon
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Cured meat in the fridge?
OK try this. Leave it in front of the fan for an hr or so to get the pellicle started, then pop it back in the fridge till tomorrow. At that point take it out an hr or so before smoking and put it in front of the fan again.
