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  1. baconandbeer2

    Roman beans?

    My theory is to put the pods in a bunch of sea salt and paprika for a couple of days, soad them, and then hot (220 or so) smoke the for awhile, or maybe hotter with burgers or sausages.Anybody ever done them?
  2. baconandbeer2

    Uses for the smoked rind after removal?

    I removed the smoked rind from the belly I did the other day and man does it smell good. So, can I still make cracklins from it? If I make soup with it, will it be too chewy? Can I feed it to dogs at the animal shelter where I volunteer? Any other ideas?
  3. baconandbeer2

    Brine and method for Irish-style streaky rashers?

    Anybody have a good method for making streaky rashers? The only thing I've seen in stores or on-line are the loin cuts, and I greatly preferred the "streaky" (same cut we generally use) rashers when I was over there. If I just put a normal cure on meat for a week and slice that, will it give...
  4. baconandbeer2

    Greetings from Chicago

    Long and short of it: wife won't let me smoke tobacco so I like to cook over charcoal and wood. Bacon is my favorite meat, so I have been experimenting with making bacon. I love cooking anything and everything low and slow, particularly if coffee (morning) and beer (I usually wait til at...
  5. baconandbeer2

    Draining liquid from bacon while curing it

    I'm not sure why I did it, probably mental exhaustion from work, but here's what I did:1) seasoned belly with sea salt and maple syrup2) placed it into glad-zip bag3) placed it into the fridge4) turned it after 24 hours5) turned it after 48 hoursand here's where I may have screwed up:6) after 72...
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