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Greetings to all. I find myself with limited time recently,and would like to make dried beef for chipped beef gravy. I have seen a video using Morton tenderquick,however,it is 58 seconds long and rather vague. I realize that this method is probably considered cheating,but I am short on time. Is...

Boy, winter will not let go here and I am looking foward to warm weather. I have 11 lbs of pork bellies that have been brining for 4 days now and I hope to put them in the smoker in a couple days. They look nice soaking,will look better on my plate.I will post some pics when done.

I havent seen snow like that since March 13th,1993 blizzard. 36.5 hours plowing in one shot with 2 day clean-up after. Rather eat some bacon next to the wood stove.

thxs for reply. I plan to brine for 4 days and dry an hour and smoke 135 for some time. Too hot?

Wow,Oswego. I am in Binghamton. I will do the profile,as I thought I did. I have a bacon skillet picture there I thought. Anyway,I have a 20 lb electric smoker from sausagemaker.

Hey all. I am sorry for not joining in talks,however,its been busy removing snow and ice in the great northeast. I have some fresh pork bellies ordered to make some of the " fruit of the Gods". ( that would be BACON as I see it). I am going for applewood. Is chips,chunks,or finer recommended. I...

Thank all for the inquiry about me, I work for a local highway dept. and the northeast winter GODS have been angry. I miss talking and will do better.

There is NOTHING like bacon. That is pretty much bacon heaven. I would put that under my pillow,nice job

Sure looks great. I am trying to post my pics of Can Bacon

WOW that looks great,makes my mouth water

I have found that pork loins brined in purified salt,powdered dextrose, and cure#1 if you like,makes a great canadian bacon. Put in casings and heavy smoke after 5 hrs. is great

I am sure,as they say, everyone has a belly button,so they all have the best bbq sauce. I am tired with bottle sauce and wonder what is great. Never had memphis,or St.Louis but sounds good.

Thanks Mike,look forward to talking with you about all things smoked. After the sticks,slab bacon and hotdogs are the next project. Also I am making some cheese.

Thanks for the replies. I guess I will just get some new casings. I am 2 hrs from Buffalo,so the supplies are quick. No sense in wasting time and meat on questionable casings. Never thought about looping around dowels. Duh,Should have thought of that. That is why I am pleased that I am included...

I have had 19mm collagen casings from sausagemaker for some years. They have been in fridge always. are they still good for venison sticks? I have a 5 lb stuffer and hope the small tube will be OK. Rytek has in his book that they cannot be linked,do I just lay on trays in smoker?