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 Prolly could but as the birds get smaller the process becomes more time consuming.

I like doing turkeys this way when I have the time as it makes for a more relaxing Turkey Day for the chef as most of the work in done a day or 2 beforehand. Also I think you make the best use possible of all of the bones for stock. The bigger the bird the easier this is to do. I start with a...

If you weights and measurements are correct then you can't over cure it.

Nice looking fish fry Jeanie. Seems you'd have to catch your bait before you can catch the big ones, right?

Is that a more detailed post or is it supposed to go somewhere in particular? I'm not the sharpest tool in the shed you know!  

Been feeling a little under the weather the last few days so I'm just getting around to posting these. I did a wet cure with molasses, brown sugar, sallt pepper and paprika. Cured for about a week. Here are the slabs ready for the smoker. I let them dry in the smoker at about 100o with no...

Personally I'd go with propane over electric.

Awfully upsetting news. RIP Ron.

Sometimes I smoke em, somtimes I don't. This time I didn''t  

Thoughts and prayers to Ron & Carol. Get yourself well soon!

24(1 peck) fresh tomatoes, blanched, peeled, seeded, and crushed 6 carrots diced 6 stalks celery diced 1 large onion diced 1/2 head cabbage shredded 1/2 head lettuce shredded 1 bunch parsley chopped 6 clove garlic crushed 3 jap peppers chopped 3 tbsp horse radish grated 3 tbsp...

This dish is typically done with veal shanks but since I was the recipient of about 30lbs of fresh pork hocks a while back I used some of those. I'm in the process of curing about 12lb of hocks to smoke so I decide to use a few fresh for this. I dredged them in seasoned flour and browned them...

Wow, those do look good. I've never heard of Beirocks before but they do remind me a little of Michigan UP(upper peninsula) pasties. Nice to see ya again Jeanie, saw your new pup on your blog, what little cutie!

Very nice looking butts you have there!

Looks really rich and tasty Jeanie, a good rib sticker!

The show certainly has me thinking about removing the membrane after the smoke.

What a nice serene setting. Breakfast looks to die for. Glad you had a nice break.

You can but that cut really doesn't have a high enough fat content and will probably be kinda dry by the time you get it up to pulling temp. I might suggest curing it and smoking some canadian bacon.

Use the cure.

Stick with Weber. If you have a small Weber then you may have the 18" and the 22" is the most popular. They also make a 26" and the Ranch at 37".