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  1. thirdeye

    Boneless ham ideas.

    With the mentions of chowder and soups, I couldn't stand it. We made a ham, potato, with corn chowder... along with some garlic butter biscuits. Perfect for the football game.
  2. thirdeye

    Boneless ham ideas.

    I generally start out with a shallow score in the fat areas, seasoned with cracked pepper... and then do a second smoke. Plan B is to slice into ham steaks and do a light smoke on those. Here is how I prep the whole ham: https://www.smokingmeatforums.com/threads/carver-hams-are-back.333003/
  3. thirdeye

    Is my bacon bad? Please help

    Recently I had some similar questions after curing a strip of a Boston butt. Here is that thread. https://www.smokingmeatforums.com/threads/possible-nitrite-burn-on-butt-bacon.333172/ My color change was surface related.
  4. thirdeye

    Any other SMF Bourbon/Whiskey "enthusiasts"?

    Nice collection. I noticed the level of Wyoming Whiskey is still somewhat full. Was it the turpentine after taste? The owners brought in Steve Nally, then decided to release the product after 3-1/2 years.
  5. thirdeye

    Pop’s brine scalable?

    This is a wonderful thread about Pop's Brine. https://www.smokingmeatforums.com/threads/pops6927s-wet-curing-brine.110799/ From my notes, here is a Q&A where Pop's answered this question: Q. Do I have this right? As long as the curing brine is made with 1 TBSP per gal of water, and then, as...
  6. thirdeye

    Powdered Eggs

    Even in my backpacking days I never used powdered eggs. For regular camping where I live..., garbage is a big deal, especially in bear country, so when we took fresh eggs I would crack them into a wide mouth plastic bottle. Otherwise Egg Beaters are an okay option because 99% of the time...
  7. thirdeye

    Chicago Cracker-Thin 'Za

    Mrs ~t~ grew up in the St Louis area, and they have their version of thin crust pizza. I like them best with light toppings. We make a margarita style with pesto in the sauce, basil if we have it, and thin tomato slices for the topper.
  8. thirdeye

    Chicago Cracker-Thin 'Za

    Another fan of cracker-thin crust here. We blind bake 5 or 6 crusts at a time and store in the freezer. It might take 10 or 15 minutes to build a pie, then I cook them over charcoal or in the oven. For happy hour I even like to slice them tavern style. 😄
  9. thirdeye

    Health Insurance Nightmares

    I hate when that happens. I had two physicians that I saw for an annual visit and they were notorious for late billing of my small co-pay amount. So one year I told each one that I would pay the entire bill and submit to insurance. They apologized and I got a statement in about 3 weeks. As it...
  10. thirdeye

    More Boston Bacon

    YES! I'll toss some ideas out, and hope others chime in too. First is a roadmap of a pork butt. Once you know where everything is, it's easier to locate each muscle you want to isolate. I like to use the blade bone to navigate (either raw or cooked), so the bone is the last thing on my...
  11. thirdeye

    Competition Ribs, Mustard/No Mustard

    Great looking ribs, I also don't load up the foil for the wrapped step 👍. A slight twist on a mustard slather is to add some dill pickle juice to thin out the mustard a bit.
  12. thirdeye

    More Boston Bacon

    Here is a link to my earlier thread after trying the method that @chopsaw uses. There are photos from both of us. https://www.smokingmeatforums.com/threads/chopsaws-boston-bacon.333239/ This time around I was able to harvest a larger piece from a Boston (pork) butt, and I did a 12 or 14 day...
  13. thirdeye

    RANT - Tired of all the AI slop cooking sites

    I bet they are referring to steelhead trout. It's one of my favorites.
  14. thirdeye

    22 pounds of smoked salmon

    Great color on that!!!
  15. thirdeye

    Pulled Ham question

    I would go with the butt portion too. Please report back with your results. Now, for next time making a pulled "ham".... I'm going to throw out a different idea. Why not cure a pork butt (from the front shoulder)? It will have more fat than a rear leg ham, and it should be moister if you cook...
  16. thirdeye

    Porkstrami Using Loin

    When I got around to slicing the second piece, it was from the rib end of the loin. The end that is a little fattier and has a second muscle that takes on a darker color from the cure.
  17. thirdeye

    Porkstrami Using Loin

    Pastrami Rub (this recipe makes enough rub to season several corned briskets, any leftover can be stored in a zipper baggie in the freezer for several months) 4 tablespoons freshly ground black pepper (more if you like it peppery) 1 teaspoon ground coriander 1 teaspoon granulated garlic powder...
  18. thirdeye

    Porkstrami Using Loin

    The beer, and things like the mustard seeds, cloves, pickling spices etc., give it a nice flavor, which contrast with the pepper forward flavor of the rub.
  19. thirdeye

    Porkstrami Using Loin

    After a recent post by @DRKsmoking , I started a 15 day corning of some pork loin to make Porkstrami. I used a lower salt version of Pop's Brine with a lot of aromatics and some beer, injecting and covering with the brine. Brine time was 14 days, followed by 24 hours of drying in the fridge...
  20. thirdeye

    Health Insurance Nightmares

    When we started planning and saving for retirement, around 2015, the ACA insurance had various penalties relating to income (too little & too much). The possibility existed that we may have to pay full price for health insurance, for at least a year or two. The estimated "walk-in-the-door"...
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