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  1. brewerdave

    New Braunfels information?

    Hey all, So. I uh, did a thing today. I bought 2 old New Braunfel offset smokers today from an owner that has had them for 15+ years. He and his wife are downsizing and I couldn't resist the price. You should see the rig they're keeping,lol. One is the Hondo model(or close enough) and the...
  2. brewerdave

    Does anybody here own the masterbuilt mps 20b patio-2-portable propane smoker?

    Hey all, Long long time no post.Family and life has kept me busy. Last weekend I got a masterbuilt mps 20b patio-2-portable propane smoker at a ridiculously low price. I think it will be perfect as can be for myself and 2 other people. I've done some beef sausage and kielbasa in it to break it...
  3. brewerdave

    My first try at bacon

    Doing something wrong on the cooking side. Fried the bacon in a cast iron pan on med-high heat and it burned. So, I tried baking in the oven at 375 watched for a few minutes and semi-burned. Then tried some more in the microwave and it was not burned but still close to over cooked. Am I missing...
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    IMAG0673.jpg

    • brewerdave
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    • Album: My first try at bacon
  5. brewerdave

    My first try at bacon

    It's very good I have to admit. Time for another batch
  6. My first try at bacon

    My first try at bacon

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    IMAG0612.jpg

    • brewerdave
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    • Album: My first try at bacon
  8. brewerdave

    My first try at bacon

    So, 15 pounds of pork belly trimmed, cut into 5 pound slabs.  ​5 pound belly recipe: ½ cup of salt ½ cup of brown sugar 1 TBS of black pepper 1 tsp of Insta-Cure #1 ½ cup (or more) honey Place mix and belly in 2.5 gallon zip-lock bags. Turn daily for 7 days. Cut a small slice to make...
  9. brewerdave

    Brewer is back

    Hello all, It's been a crazy year since I've been on here. I've been busy but I've been making smoke as well. I look forward to seeing what everyone has been up to BD
  10. brewerdave

    2nd batch of Canadian bacon

    I made breakfast for the parents this morning and cooked some of this batch. Oh my it was even better after mellowing some more in the vac pack
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    • brewerdave
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    • Album: 2nd batch of Canadian bacon
  12. brewerdave

    Canadian bacon end pieces. What to do with them?

    I may have to come up with a CB end piece beer since these pieces are like gold. Hmmmm... The brewer is thinking
  13. brewerdave

    Canadian bacon end pieces. What to do with them?

    Hey all, I made a batch of canadian bacon last weekend and it turned out great. Heres my quandry: After smoking and slicing, I had 2 ends from each slab of CB I smoked. I wasn't going to toss them out and I don't have any animals yet, so I vacuum sealed and froze them. So, what do y'all do...
  14. brewerdave

    First Fish Smoke

    I have a spare fridge I can slow thaw in. I found this brine recipe on the web and it looks like a good one for a starter: 4 cups water1/4 cup kosher salt1/4 cup brown sugar2 bay leaves1 stalk sliced celery1/2 cup chopped fennel1/2 chopped onion2 smashed garlic cloves The directions say to put...
  15. brewerdave

    2nd batch of Canadian bacon

    Loving my smoker, my slicer, and my vacuum sealer. Next batch will start soon. I've made a trading buddy that owns a butcher shop in Anderson, SC. He said he would trade some back bacon for some of my CB. I'm down with that. Whatever it takes to learn. A shout out to those on this forum that...
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    • Album: 2nd batch of Canadian bacon
  17. brewerdave

    First Fish Smoke

    Hello, I know I'm late to the party but here goes: I have some frozen salmon that I want to smoke, but the temperature here in South Carolina is averaging low 90's. Cold smoking is not even a consideration. Can I thaw my salmon, brine it for a few hours and then smoke it? Any advice...
  18. 2nd batch of Canadian bacon

    2nd batch of Canadian bacon

  19. brewerdave

    2nd batch of Canadian bacon

    CB is done, and placed in fridge for overnight rest. I'll be slicing, vac sealing, and freezing tomorrow. I used a pecan/applewood smoke mix in the smoke incense. It smoked well for 2 hours. Internal temp was 152 degrees. Most importantly, it tasted great. Next batch will be cured with Bears...
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    150613_003.jpg

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    • Album: 2nd batch of Canadian bacon
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