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  1. Houndstooth

    Sliced side pork into bacon

    Thank you Inda!
  2. Houndstooth

    Sliced side pork into bacon

    The “Italian Hot” bacon was a complete success. Fried up by itself it was lacking in any kind of heat but the herbs came through nicely. This bacon would be perfect on an Italian sub but we made Carbonara out of the fatty end tonight. Absolutely delicious.
  3. Houndstooth

    First Smoked Pulled Pork!

    Congratulations. That feeling of pulling the bone out never gets old! Mmm pulled pork enchiladas
  4. Houndstooth

    Sliced side pork into bacon

    I do appreciate the help DougE. This isn’t the only forum I’m a part of and I’ve felt frustration before from new members arguing over safety protocols or asking for help and then slapping it away when it’s offered. That’s not what I’m here to do. I appreciate everyone’s input. I do understand...
  5. Houndstooth

    Sliced side pork into bacon

    Then why do they sell insta cure and pre-mixed curing salts? This brand is selling basically exactly what i have done except it’s #2 and not #1. https://umaidry.com/products/premixed-curing-salts I would understand such a rigorous protocol if I was curing long term or if i was trying to...
  6. Houndstooth

    Sliced side pork into bacon

    Will do! Added to my list. Thanks Indaswamp! 👍
  7. Houndstooth

    Sliced side pork into bacon

    I perused these two books before I did any curing. I will definitely use a “Tried and True” recipe for the Guanciale proper(jowl).
  8. Houndstooth

    Sliced side pork into bacon

    Looked back through my Amazon purchases and it is “Wishful Curing Salt #1” my bad. Didn’t mean to get anyone’s heart rate up. I’m new to this and I’m very worried about botulism. However, I feel fairly confident I’m using plenty of cure mixture for the bacon. The first time I cured the side...
  9. Houndstooth

    Sliced side pork into bacon

    Thanks Doc! We source from a local farm in Utah. https://www.christiansenfarm.com/products They advertise a Berkshire cross breed. The meat is absolutely delicious. Nice clean fat
  10. Houndstooth

    Sliced side pork into bacon

    A little update on my bacon journey. Post in thread 'Pops Curing Brine' https://www.smokingmeatforums.com/threads/pops-curing-brine.306181/post-2423346 It’s been fun! First batch was salty as hell man whooo! Second batch i found the ratio that worked for me. I sprinkled one side of the sliced...
  11. Houndstooth

    Pops Curing Brine

    I’ve got a whole pigs worth. I’ll definitely try both. Thank you for the ratios. I’ve never cured nuthin’ but a thirst 😉 This should be relatively easy. I’m eager to try some different rub and brine mixtures.
  12. Houndstooth

    One of my best friends is gone

    Damn Gary. My condolences go out to you. They’ll be there waiting to greet us when we fade into the the sunset.
  13. Houndstooth

    Pops Curing Brine

    Well folks I made a mistake and ordered fresh side pork instead of cured bacon for our whole hog order this year. Do y’all think this brine would work for sliced side pork? Maybe 7-10 days in the refrigerator? Edit: any other suggestions for this stuff is greatly appreciated.
  14. Houndstooth

    White Lightning Hot Sauce

    Just now pulling the hook out of my mouth. No moonshine!?! But hey, this is a great idea. Would be great on any fried taters or as a base for some mop sauce. My mouth is watering just thinking about it 🤣 I used the brine from my first (and only) fermented hot sauce to pickle eggs.
  15. Houndstooth

    Beef Tongue Tacos

    I did peel that top layer of skin off after boiling. Is that what you’re talking about Gould or is there something I missed? I’m a complete novice to lengua and open to any suggestions.
  16. Houndstooth

    Some fermented hot sauce

    I just received my scotch bonnet seeds in the mail today. Hopefully these will be a little more fruitful than the last seeds I got. I’m assuming the 1/2% extra on the brine will help to keep the bad bacteria from taking hold.
  17. Houndstooth

    Some fermented hot sauce

    Looking really good kvg! 2-3 months?! I bet that’s going to be deliciously funky my friend. Looking forward to the updates
  18. Houndstooth

    Some fermented hot sauce

    Thank you for your help jcam. Yes there was a white film on the bottom of the jar. Almost like a “trub”. Great idea about using brine from previous ferments. I ASSume that the starter brine will stay viable for quite a while if stored in the fridge? I’ve got a lot of searching within the forum...
  19. Houndstooth

    Some fermented hot sauce

    I did not check the ph. And I added 1/2 cup of the brine and a 1/2 cup of white vinegar. Plus the tbsp of sugar X suggested. No xanthan and if it starts to separate I’ll just give it a shake. The Rudolph’s revenge you make looks really good jcam. My next batch I will ferment for at least 5...
  20. Houndstooth

    Some fermented hot sauce

    So I just got finished with my first go at a fermented hot sauce. I used this thread as a recipe guide. I followed your recipe as closely as I could X. I checked a couple local super markets and non them had fresh Thai chilis so I had to substitute with Serrano and extra jalapeños. Two weeks in...
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