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  1. lcruzen

    Slab Happy!

    I smoked it at 145o until it hit 128o internal temp. Took about 14 hours.
  2. lcruzen

    Slab Happy!

    I'm really happy with the way this bacon turned out. I put it in the freezer for a couple of hours and it firmed up real nice for slicing. I like the lean fat ratio and the flavor is what I was hoping for. Here is part of the slab sliced up. You can see the pepper crust on the top edge. And...
  3. lcruzen

    Makin Bacon

    Nice job on the bacon. Nice to be able to do that kind of quantity.
  4. lcruzen

    Boneless Baby Back Ribs?

    I think it is the meat cut off the top of the ribs but I'm not sure about that. I'd treat them like any other rib ob the smoker but the cooking time could be shorter.
  5. lcruzen

    Slab Happy!

    Labor Day weekend I got about a 40lb case of fresh skinned bellies(3). I trimmed them up and squared em off and into the freezer save one 5lb piece. This one I want to try a few things in combination that have worked well in the past. So this was wet cured and then giving a very light coating of...
  6. lcruzen

    Something New From Food Saver

    Reusable bags????????????? Your kidding, right?
  7. lcruzen

    Pastrami video, start to finish

    Is it me or did she not include a cure? I saw salt, garlic, pickling spice and sugar.
  8. lcruzen

    Snack Stick Help

    Does the Legg's Snack Stix seasoning contain a cure?
  9. lcruzen

    kielbasi with q-view

    Looks really good. Post up the recipe when you get a chance.
  10. lcruzen

    Recipie for fresh ham

    Personally I'd treat them just like butts.
  11. lcruzen

    Snack Stick Help

    The best advise I can offer is to purchase Rytek Kutas - Great Sausage Recipes and Meat Curing. Do some reading on sausage making and the curing process before you dive in and you'll be a lot more knowledgeable about what your doing and the results will show.
  12. lcruzen

    Corn

    Try mayo, chili powder, parm cheese, salt and pepper.
  13. lcruzen

    4th of July Hot Dawgs!

    Well oddly I don't remember if I've ever had a Nathan's hot dog. Seems like I did at the airport once but I don't recall what it was like. A Hebrew National has a courser texture than your average hot dog, a little more like a smoked sausage.
  14. lcruzen

    Too Much Smoke

    If you can get the wood box a little further from the flame it would help.
  15. lcruzen

    OTBS Nomination Thread

    Congrats Eric!
  16. lcruzen

    Please follow me on a Pastrami adventure from A to Deeeeelicious

    Good lord that is one fantastic job on the strami! This has been on my list for quite a while and you have just put me over the edge! One of the best smokes I've seen in a long time sir!
  17. lcruzen

    Difference between Picnic and Butt....

    A fresh picnic will taste like a butt, or a little better IMO. A smoked picnic will taste like a ham because that is what it is basically.
  18. lcruzen

    Difference between Picnic and Butt....

    The Boston Butt is the same as Boston shoulder in this chart. They are just cut from a different area of the hog. Picnic makes for great pulled pork but you have to take the internal temp up to 200o-210o.
  19. lcruzen

    I know nothing, but I need to know what is possible

    I've tasted both Mt. Sinai and and Hebrew National are very close in flavor and texture.
  20. lcruzen

    Looking for Your Input

    Do your butts or briskets in advance and freeze and reheat at the cottage. Both respond well to reheats as does ribs.
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