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  1. kihler

    Maken Bacon - But what happened to Iowa?

    I needed to make a new batch of bacon, so off to the butcher for pork bellies. I make about 30 pounds at a time. This is the amount my smoker can easily handle. I got the pork belly home and started the prep work. Here is how the belly was wrapped.
    • kihler
    • Thread
    • Replies: 1
    • Forum: Pork
  2. kihler

    Beans and Bacon

      I just finished curing and smoking about 30 pounds of Bacon. I'm going to keep one slab and use it for baked beans for a upcoming BBQ. I have never made baked beans from scratch. I would like to hear from anyone who considers themselves a great bean baker - what is the best recipe. What are...
  3. kihler

    Red Chinese BBQ pork

    Has anyone made Red Chinese BBQ pork? The real stuff that you get in a Chinese restaurant. I have tried to make it following at least 10 different online recipes, but it is never the same texture or flavor as the BBQ pork in Chinese restaurants. This time I'm going to cure the meat with Tender...
  4. kihler

    Buckboard Bacon

    I love to smoke meats of all types. Pork, chicken, fish, turkey, pheasant - just about anything can be smoked. But my favorite is pork. Pork belly bacon is on the menu every day, but buckboard bacon is a new one for me. I think it was Bear that told me about buckboard bacon a few months ago. So...
  5. kihler

    Is it Bacon or Ham

    Curing and smoking beef, pork, fish and chicken is a great past time. But pork is my favorite. I make pork belly bacon, pork loin bacon and coppa bacon. I bought a pork shoulder to cut out the coppa muscle for bacon but decided to cure and smoke the entire shoulder. I wasn't sure if I would get...
  6. kihler

    Bacon skins and lamb sharks - a winner

    I love to smoke bacon. I smoke about 30 pounds at a time. But, I always smoke my bacon with the skin on and remove it before slicing. I have never figured out what to do with the smoked skin. I have added it to baked beans, made soup, but there is always to much. Than came an idea, how about...
  7. kihler

    Smoked Turkey do's and don'ts

    I just took 2 - 12 lbs turkeys out of the freezer. I bought them last Thanksgiving. I plan on smoking them next week. I have never brined and smoked a turkey. Is there anything I should look out for? Brine or not brine, what type of wood, how hot, IT to about 175? What else? I'll send pics when...
  8. kihler

    Smoked pork belly skin usage

    I just finished up another 40 pound batch of bacon. I always cure and smoke my bacon with the skin on and remove it when I slice and package the bacon. So now I have a bunch of smoked bacon skin. My question to you is - what do I do with the stuff? I have put it in soup and I have tried to make...
  9. kihler

    Smoked beef summer sausage

    I made my first smoked beef summer sausage and it turned out dry. The flavor was good but the end product was dry. I used 2 pounds of ground beef and 10 oz of bacon plus herbs and spices. I thought the bacon would give it the moisture it needed.  I ground the beef and bacon together several...
  10. kihler

    My first Pastrami

    I have been making my own corned beef for several years but have never went the last step and made pastrami. Here is my first try. I think I'll give myself at least an 8 on this first attempt. There is lots of info and most of has lots of variations on brining time, smoke time and cooking time...
  11. kihler

    Smoked Bacon, clean and neat

    I was getting tired of the mess I make in the frig when curing my bacon. So I have a new approach. I put the pork belly in seal a meal bags during the cure process. It worked for pork loin to. Take a look. Some nice looking belly and air drying. I made blocks to stack the smoking racks in...
  12. kihler

    Smoked Goose

    Has anyone ever smoked a goose? I bought one yesterday on special. Almost giving them away. I have never cooked or smoked a goose. Any ideas, I know the will be a lot of fat.
  13. kihler

    South Carolina Honey Mustard BBQ Sauce

    Has anyone used South Carolina honey mustard BBQ sauce on a beef brisket? I'm looking for a way to kick up a beef brisket. We are having a brisket cook off, and I need a way to be a little different. About 30 "eaters" will be the judge. The formal brisket format doesn't need to be followed, if...
  14. kihler

    Need Beef brisket advice

    Need beef brisket advice. I've been invited / challenged to a beef brisket cook off. I think they picked beef brisket because they know I've only smoked it one or two times. The advice I find one this site and other sites varies greatly. Some questions: Use the whole packer brisket. Why not...
  15. kihler

    Prime Rib Roast on fathers day

    I'm planning on a cooking/smoking a prime rib roast on my smoke vault 24 for fathers day. I've done these on my Weber kettle BBQ but not my smoker. Any idea of the temp to cook with and the time required per pound. How much smoke for a roast. I think I want the IT to be about 130. 
  16. kihler

    Smoken bacon

    It's another fine day here in Arizona. Had the smoker going and finished off 20 pounds of bacon. Some of the pork bellies had odd shapes, but they all taste good.  I use fruit woods when I smoke bacon. What do the rest of you use. Does the wood used change the taste very much?
  17. kihler

    Tough beef ribs

    I just pulled a 5 + pound rack of beef ribs from the freezer. It looks like about 6 ribs. No meat has been trimmed from the ribs. I have trouble getting beef ribs to be tender. I also get the ribs to dry. With help I'll get it right this time. How long do you keep ribs on the smoker, what temp...
    • kihler
    • Thread
    • Replies: 3
    • Forum: Beef
  18. kihler

    What chips do you use when smoking bacon

    I just finished curing about 20 pounds of pork belly. I put the bellies into the smoker and thought, I have used the same chips since I've been making bacon. I always use apple and a mix of fruit woods. The results are always great, but what do other bacon lovers use?   Also what is on the list...
    • kihler
    • Thread
    • Replies: 2
    • Forum: Pork
  19. kihler

    Smoked pork rib roast

    Have anyone cured and smoked a pork rib roast? You know, the type you can buy at a good meat shop. I buy several ribs and cut them into smoked pork chops. I have cured and smoked many types of pork cuts but never a bone in pork rib roast. All into info I can find about pork loin talks about...
  20. kihler

    Corned Pork shoulder (not corned beef)

    Has anyone ever make corned pork? Not corned beef. I made a corned pork shoulder a few weeks ago and it turn out like a cross between corned beef and pastrami. I deboned the pork shoulder, tied it up like a rolled roast, brined it for 7 days - like you were making corn beef and then smoked it...
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