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Thanks Al, have some ribs on the smoker right now according to your recipe. Pretty excited !
Thanks, she's reading this too !
You just told her yourself ! Thanks !
Curious as well. I have been making my own raspberry wine for quite a while, and just started into blackberry. It's pretty much essential that you know your SG's, with just the berries, then after the sugar, then during and after fermentation.
Some guys will roll on the diagonal, and fold the bacon up like you would with butcher paper on a cut of meat, but I just roll it straight and kind of pinch the ends in. Once the bacon gets some heat it will start to shrink up and hold everything tight in place. You want to leave some room on...
No worries. In my case, my smoker will not get hot enough to take the sausage meat from refrigerator temperature to 140 degrees in less than 4 hours. So what I normally do is smoke at 225 for 2 or 3 hours, then transfer to the oven @ 350 for about 1\2 hour or until the internal temp is 165...
Thanks very much, she definitely knows how to handle bacon ! I'll tell her you said so. Happy New Year to you and yours as well.
What's taking so long ? You won't regret it.
Thanks a lot !
LOL it's totally 'a thing', enough that there is a 'fatty sticky' here :
http://www.smokingmeatforums.com/f/184/fatty-sticky
It's a great way to use up whatever you have kicking around in the refrigerator.
We like some veggies and cheese, some peppers, and we usually use italian sausage for...
So my wife thought we should have a fatty as part of our new year's dinner, and she wanted to make it herself. So of course I said 'giv'er'
I think the pictures tell the tale fairly well.
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