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  1. mikedacarpenter

    To skin or scald...THAT is the question

    Skinning isn't that difficult... http://www.smokingmeatforums.com/t/253071/knowing-where-your-meat-comes-from
  2. mikedacarpenter

    Knowing where your meat comes from...

    Thank you for the kind words. As for the hog, there wasn't a huge amount of fat. It seemed to be MUCH meatier than stuff we buy at the grocery store. We haven't ate much, but from what we have had, I'd say it was money well spent for a better quality product.
  3. mikedacarpenter

    Knowing where your meat comes from...

    I started curing the bacon last Sunday. I'll save you the details on my bacon "process". I had this Friday off, so I decided I wanted an outdoor "Kitchen" for my 22.5 WSM, so I built a place to call My Kitchen. Now my wife is wanting to know when here INSIDE kitchen is going to get done...
  4. Knowing where your meat comes from...

    Knowing where your meat comes from...

  5. mikedacarpenter

    Knowing where your meat comes from...

    Disclaimer...If you don't want to know where your food comes from, then STOP reading right now. This will also be picture heavy... Seeing as I'm going to Alaska, in the near future, to hunt bears with my longbow and wood arrows, I thought it would be best to get in some skinning and butchering...
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  16. mikedacarpenter

    Hello from Michigan

    Hello everyone. I just signed up a couple days ago to be a member of this site, and I'm wondering why I waited so long. A little about me and BBQing...I've been open pit BBQing since I was in the Army and stationed in NM. I met a few guys from Texas, and they didn't mind showing a northern...
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