Search results for query: *

Thanka. They always taste like sugar is added to me but again not a canner. If it's good enough for that bacon I am sure it will be a hit

Stew meat, stuff with an orange sticker. Chuck is $6 this week for the first time in a while. Different cuts at $7 more often. Little brisket points did hit the same $6 as packer price which was nice The rest of the time, round

Hey Peachey 👋 I am timid about adding fruit, but tis the (peach) season and just smashed some unsliceable buckboard yesterday. We get great ones, yet some are obviously mealy or more sour. I've not yet ventured into canning- please forgive my ignorance. Is anything added? With the texture...

Thanks!! Update on the lunch meat, definitely overcooked for clean slicing, but there are far worse problems to have than buckboard that "bruises". Lol.

Thanks! It sure was to me. I pretty much always have some kind of pork brining , but this summer was more belly experiments than anything. The flavor this butt bacon made me feel like I wasted some money on belly, for sure. Lol. One thing I did not note is it tasted kind of bland as I started...

Yep I forgot to say butt or buckboard in the title. Pop's low(est?) saltalmost no sugar or substitute besides maybe a half tsp per quart of water, and I always put some white pepper in

Butts were on sale for $0.99/lb last week and I messed up only buying one. Deboned into 3 pieces, into the brine on the 5th. Low-salt (1/8c/qt), just a tiny bit of maple syrup for sugar, and a lot (1/4c?) of white pepper which has become a staple in my brines. First chunk was diced and fried...

I got excellent results from use of maple sugar gifted to me years ago by @smokin peachey . I am sure it's on Amazon