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  1. potsieko

    how many of you started your seeds for this gardening season? (Pics and some reading sorry)

    I planted my plants already, but I do live in south Louisiana. Tomatoes, poblano peppers, bell peppers, jalapeño peppers, and snap beans seeds - as well as starting my cucumber seeds. I have to start early, as the scorching heat will be here before you know!
  2. potsieko

    Injecting Pork Butt

    I think they are referring to brining/curing for 10 days, then 5 days AFTER removing from the brine - it would spoil.
  3. potsieko

    Venison Osso Buco

    Being an avid outdoorsman for all my life, I pride myself in bringing my game from field to table - processing/smoking/curing/cooking. In all my years of harvesting deer, I've never kept the shanks. After a tip from a fellow hunter, this past season I saved all the hocks from both deer I...
  4. potsieko

    Smoked squirrel gumbo

    Sorry guys - been busy with work and haven't been able to get on here. I smoked the ones above on rebar, but prefer to lay them flat. After cleaning, I break them lengthways so they lay flat on a rack - belly down. Dry for 60-90 minutes @ 110* - then add smoke of your choice. For squirrels, I...
  5. potsieko

    Black Pepper Bacon

    Thanks everyone!! My first trip on the "Carousel"!! Tex1911 - I do have a slicer, but actually prefer to hand slice my bacon......adds a little more love to it!! My slicer comes in handy for jerky making, and I soon hope to use it on homemade pepperoni , salami and chorizo - about to give the...
  6. potsieko

    Black Pepper Bacon

    Thanks everyone! This is only my second belly to transform into bacon, but the results are amazing if you follow directions. After gifting a few packs, it looks as though I should pick up another belly and start the process all over, again! ( I'm not complaining, BTW ) I also smoked some tasso...
  7. potsieko

    Black Pepper Bacon

    Started with a 10 lb belly from Costco, rinsed and cut in half. Soaked in Pop's brine for 2 weeks - patted dry and placed in the fridge for a couple days. Coated with black pepper, smoked over hickory wood with a kiss of cherry and red oak for 8 hours, starting at 125* and working up to 165* to...
  8. potsieko

    New here, Looking for a Teriyaki recipe

    Alegro makes a teriyaki marinade that is pretty good. Use 1 bottle and add one bottle of water to your meat and cure. Marinate for 24-48 hours, pat dry, and smoke.
  9. potsieko

    Max marinating time?

    I marinate/cure my jerky meat for a minimum of 7 days. After doing many batches at different times, 7 days seem to produce the best results. I once had to leave a batch in the marinate for 12 days, and it was actually the best batch I've ever made. However, that's too much time in between for...
  10. potsieko

    BDSkelly ~ Breakfast Sausage Grind.

    If anyone wants to try something different with their breakfast sausage, try putting some high temp cheese in the mix. I had some leftover pepper jack, and used it to make a batch of breakfast sausage. After giving some out to family/friends - I'm almost certain I will never make it without cheese.
  11. potsieko

    Back Bacon - 3 flavors

    My first attempt at back bacon was a success! All loins were injected with AND submersed in Pop's brine for 12 days. Pulled out on Friday afternoon to form a pellicle - smoked on Saturday evening over oak & hickory, along with 18 lbs of pork jerky. The three flavors were spicy garlic, black...
  12. potsieko

    Whole boneless pork loin on sale...Time to make CB!

    Try your local processor. They often have scraps/mis-cuts in a large box, just to make a little $$ - rather than throw away. I also get boneless picnic shoulders by the case from a local supplier ($1.25/lb) - and I find these make excellent smoked sausage. When I'm making breakfast sausage, I...
  13. potsieko

    Back Bacon question

    Thanks again for all the responses - but I guess I should have worded my question more specifically. If injecting brine AND submersing in brine - how much does it reduce the brine time? If most go 2 weeks WITHOUT injecting, common sense tells me the brine time would be reduced. Is it reduced by...
  14. potsieko

    Back Bacon question

    Thanks everyone! My concern/question was due to the fact I've injected them. I wasn't sure if by doing that, it would decrease the brine time. Looks like I'll let them brine for 2 weeks! Pics and a new post to follow, after I'm done. Thanks again, and happy smoking!
  15. potsieko

    Back Bacon question

    How long do you guys and gals brine your loins for back (Canadian) bacon? I've injected the loins with, and submersed in Pop's brine. I figured (but could very well be wrong), 5 days would be plenty. But since this is my first try at back bacon - I wanted to hear from those who've successfully...
  16. potsieko

    Whole boneless pork loin on sale...Time to make CB!

    What processor? Choctaw? Skinless or skin-on bellies? If it wasn't Choctaw - check them out. Cash only, but they have great prices on loins, even better than sale prices at Ralph's. I only buy skinless bellies, and I get those by the case from Sam's. 30-50 lb cases (5 lb bellies, anywhere from...
  17. potsieko

    Swamp Rabbit and Wild Oyster Mushroom Sauce Piquant

    Better watch that Tabiola boy - he can be a handful!!
  18. potsieko

    Smoked maple sausage?

    What wood did you use to smoke? Maybe if you used maple wood it would help retain some flavor? I've been wanting to smoke some maple sausage, as well - but think I'm gonna order some maple wood to smoke. Figured I could also smoke a pork belly or two while I've got the smoke shack fired up.
  19. potsieko

    Jalapeno help

    You can try adding jalapeño powder to your recipe - this may help the flavor profile. It's only 4K shu, so it's not hot.
  20. potsieko

    It's Wild Hog Sausage Day!

    You're obviously not a deer hunter, as I've put off sausage making until next weekend due to the cold weather and the rut. Looking forward to seeing your finished product!
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