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  1. indycolt13

    Bacon curing concern

    Well people, I seem to have been put in my place.  Although I am still alive, apparently you are NOT to use my recipe because it may be fatal.  Sorry for the inconvenience.
  2. indycolt13

    Bacon curing concern

    I am not sure if the 1 tsp per 5lbs is strictly for sausage.  The package I have does not specify. 
  3. indycolt13

    Bacon curing concern

    Most curing salts will tell you to use 1 tsp for 5lbs of meat.  Here is the recipe that I have used several times and it works great.  This is for 1 lb of skinless pork belly so you can adjust accordingly. 1 lb pork belly 1 1/2 tsp kosher salt 1/2 tsp curing salt (I know that sounds like to...
  4. indycolt13

    Homemade bacon

    Will post pics before and after smoking
  5. indycolt13

    Corned Beef

    Thanks, I was just looking to experiment with some different cuts before using a brisket.
  6. Homemade bacon

    Homemade bacon

  7. indycolt13

    Homemade bacon

    These are the two pieces of pork belly I currently have curing!
  8. 2014 bacon.jpg

    2014 bacon.jpg

    • indycolt13
    • Media item
    • Comments: 0
    • Album: Homemade bacon
  9. Chicken Brats

    Chicken Brats

  10. indycolt13

    Chicken Brats

    I got bored the other day so I decided to make some Chicken Brats. Hot and Spicy (a little disappointed, not really that hot) Jalapeno and Cheddar Buffalo Wing Cheese with Blue Cheese
  11. chic brats.jpg

    chic brats.jpg

    • indycolt13
    • Media item
    • Comments: 0
    • Album: Chicken Brats
  12. indycolt13

    double smoked bacon? opinions requested

    I am not sure if what I do is considered "double-smoking", but that is what I call it.  After the 1st smoking, and I mean heavy, heavy smoking, I throw it in the fridge for a couple of hours then smoke the heck out of it again.  Compared side-by-side with the single-smoke method, the double has...
  13. indycolt13

    Bacon curing concern

    I love making homemade bacon and I use a dry rub.  Curing salt, crushed black pepper, kosher salt and brown sugar.  I coat each side thoroughly and wrap with plastic wrap, several times, very tightly and seal in a container.  I will let it sit around 10 or 11 days in the fridge, depending on the...
  14. indycolt13

    Corned Beef

    Has anyone ever used, or tried to use, any other cut of beef other than brisket for homemade corned beef?  Just wondering what you used and how it turned out.
  15. indycolt13

    Can you finish summer sausage in the oven even after the smoking and ie bath and been done?

    I like the idea of the hot water bath more than what I did. Putting it in the oven seemed to dry the sausage out a bit. One question: Using the hot water bath, did that seem to pull out or dilute the smoke flavor at all?
  16. indycolt13

    Can you finish summer sausage in the oven even after the smoking and ie bath and been done?

    I recently made some summer sausage on my smoker.  Where as almost all were done, a few slipped by me and were not finished.  I temped about half the batch and they all checked out good but I noticed that a few still felt very soft.  I have already put them in an ice bath and everything and was...
  17. indycolt13

    Need input on a smoker

    Thanks...definitely something to consider.
  18. indycolt13

    Need input on a smoker

    I would probably just do small batches...5 to 15 lbs.  Nothing to big.
  19. indycolt13

    Need input on a smoker

    I am looking to buy a smoker for making smoked sausage, summer sausage, snack sticks, etc.  I am really hung up on what will work best.  Other than the obvious differences between electric, propane and charcoal, what seems to work best.  I have done a ton of reading and there are several pros...
  20. indycolt13

    Beef Brisket

    I have had several BBQ parties and my gf calls them "bomb-diggity grillin' parties" so I went with it.
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