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When we were last in New Orleans we ate something interesting called Crawfish Balls. I tried to re-create them tonight and my supportive husband things I did, only even better. Suck up! Also had fried oysters and a bacon, tomato, and cheese pie made with our homemade and smoked buckboard bacon...

I’m new to posting in this group but am a confused (not an unusual position in which to find myself) as to which forum to actually post. For instance, I’m seeing specific meats here instead of in the pork or lamb section of the forums. How do you determine where to post? Is there some sort of...

So this was pretty tasty, to say the least. I cooked them first (pressure cooker), then hot-smoked for THAT flavor and then fried them up using a breading of flour, seasonings and panko. Oh, and used buttermilk first to dip them in before breading. My husband thought they were pretty much to die...

I've been on a curing binge the last couple weeks, doing chicken breast, turkey pastrami, cow heart, and for the first time I did some buckboard bacon. I've tasted it before not made our own. It's very good. Used the typical .025% #1 salt along with 2% kosher salt. Flavorings I just make up per...

Thought I'd better introduce myself after reading some of the awesome threads on this forum. My husband and I live in southern IL where we raise most of our meat and do some gardening and food preserving. We, in just the past year, have started playing around with curing our own meats and making...

We did our first ever venison summer sausage and decided to experiment a bit. We cold smoked all, then hot smoked some to 165 and sous vide some at 150 for three hours. I liked the sous vide the best, but my husband liked both equally. If you have suggestions, please post. There are a few little...