Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. dictator

    Possible issues with dry cured buckboard bacon

    Thanks to all--I really appreciate the feedback so far. For these questions: 1 - I went with the default 2.5%: 2.25% kosher salt, .25% curing salt 2 - I used Cure #1 from Anthony's, not MTQ 3 - There was some liquid, I wouldn't say a lot. I was very thorough in turning and massaging daily...
  2. dictator

    Possible issues with dry cured buckboard bacon

    I did not take pics of the areas I trimmed. Raw porky hands and panic prevailed, unfortunately. Meat came from my monthly meat share from Walden Local Meats. Not home butchered, but they promote local, organic, pasture-raised meats, if that helps... They also provide this affidavit from their...
  3. dictator

    Possible issues with dry cured buckboard bacon

    Looking for some opinions on my first attempt at both buckboard bacon and dry curing. I will say I have made many batches of wet cured pork belly bacon without issue, so I do have some experience with this stuff but far from an expert. I saw Jess Pryles' blog post about buckboard bacon, and my...
  4. dictator

    Any hockey fans?

    Heck yes! Lifetime Bruins fan here. Never played, but was the team statistician for my college team. Became an LA Kings fan when their AHL affiliate Manchester Monarchs were local and I had season tix. Loved watching the kids come up and make it to the NHL. Had a great run: Bruins Stanley Cup...
  5. dictator

    Condiments and Additions to Hot Dogs - What's your story?

    Love this thread! I grew up outside of Boston and Saturday night was hot dogs and baked beans night. The hot dogs were boiled when mom cooked, sauteed in butter when dad cooked. Dad used to carve little messages or our names in the dogs before cooking, and they "magically" appeared as they...
  6. dictator

    Just some bacony 'que view

    How much longer do you cure, and why? I did 14 days and smoked to 150°.
  7. dictator

    Just some bacony 'que view

    Just sharing some pics from my most recent smoke. Got a pork belly in last month's meat share (Walden Local Meats for anyone in the area), cured it with Pop's cure recipe, hot smoked in my 30" MES for about 5 hours, then wrapped and rested it for two days. Longest two days ever. Came out great...
  8. dictator

    Cover for vent on MES

    Hi, and welcome to the forum! I can't say I've ever had anything fall into the vent of my MES while smoking. Should a leaf or some other bit of small organic matter happen to blow in there, I'm not so sure that's a huge concern. The only thing I've ever worried about in that department is...
  9. dictator

    What's your 'other' hobby?

    Neat thread... Seems like a perfect way to reintroduce myself to the group. I'm preparing to get back into vegetable gardening this season. Maintaining my 1890-built house is also considered somewhat of a hobby, I guess? I also enjoy kayaking and sometimes bring a fishing rod with me and...
  10. dictator

    Christmas Dinner at The Bear Den

    Nice holiday spread, Sir! Glad to hear the Mrs. is recovering well. :-) Is that a light-up Eagles sweater I see?
  11. dictator

    Need some Help again for Mrs Bear!!

    All the best for successful procedures and speedy recoveries to all of you hip-sters!
  12. dictator

    Pork loin: Help me decide, please...

    Just to officially draw a close to this one, here's the plated final product. It's a hit! Thanks to noboundaries and everyone else for the tips/advice.
  13. dictator

    Pork loin: Help me decide, please...

    Hey folks! It's been a few weeks... at last, tomorrow is smoke day. Some notes along the journey so far: -- Not thinking, I trimmed the fat cap at the onset. Wasn't until it was almost all gone that I realized maybe I shouldn't have done that. Hopefully won't cause a big issue. -- After two...
  14. dictator

    Pork loin: Help me decide, please...

    Thanks, noboundaries. Been a crazy week--the process starts tomorrow! Braz - Checked out the Mahogany Sauce recipe... looks like a great recipe that begs to be played around with. Adding that to the ever-growing list. Thanks for the suggestion!
  15. dictator

    Pork loin: Help me decide, please...

    Thanks for all the suggestions! I think I'll give noboundaries' route first since you've done all the math for me already. Quick questions: your final step says to cool and vacuum seal. Do you vacuum seal the full halves as a final prep step, or do you portion it at this point and then vacuum...
  16. dictator

    Pork loin: Help me decide, please...

    I picked up a nice 5.25 lb pork loin at a great price the other day, and I'm struggling with what to do with it. I'd like to use it to try out some new things as I'm still pretty new to smoking and even less experienced with curing. I have Cure #1 and #2 on hand, but have yet to try either. I...
  17. dictator

    Hello- another crazy Canuck here!

    Welcome, and tasty pics… Hope you'll take the time to share these recipes!
  18. dictator

    Hello from central Illinois

    Welcome! So much good info here, you're bound to find answers to any questions by searching, and if not, by asking. Great info, great folks.  Happy smoking!
  19. dictator

    How do you store your jalepeno peppers?

    I pickle my excess jalapeños in a red wine vinegar/salt/pepper/sugar solution. They never last long enough to be anything other than refrigerator pickled peños.   Drying in the dehydrator works awesome for cayenne, but never had good results with jalapeños. Not sure why...
  20. dictator

    Dad Jokes

    A classic Dad joke... got to build it up: Q: How do you catch a red monster?  A: With a red monster net! Q: How do you catch a blue monster? A: With a blue monster net! Q: How do you catch a green monster? (They should be catching on now...) A: With a green monster net! Q: How do you...
Top Bottom
Back
Clicky