thirdeye

In the high lonesome, pork bellies have been scarcer than hens teeth most of the year. The last one I bought was 6 months ago. I belong to a group of friends that often do group purchases... everything from sweet corn to smoking woods, spices and other mail order things to save on shipping...

In my neck of the woods pork bellies are very hard to find so I picked up a Prime brisket from Sam's Club and cured the flat. My ratios were 1.7% salt, 1% sugar and 0.25% Cure #1. The only seasoning was black pepper. This was cured and turned daily for 12 days, rested 18 hours and cold smoked...

It's that time of the year down South.... so I figured it was time to spread the love and make a batch. I assembled the holy trinity (onion, green bell pepper and celery) and brought the pope (garlic) along to the party. I used some 'northern crab', shrimp, chicken drumettes and a couple links...

Boy, the title is a mouthful....., but a good mouthful. At least once a month I cure and smoke boneless/skinless chicken (or turkey) breasts for sandwiches during the week, or to be used in a cobb salad or added to pasta etc. Boneless makes for perfect cross-grain slices, and skinless...

About once a week I'll use a quart of Pop's Brine on some boneless skinless breasts, cold smoke them for an hour, then finish them on one of my Eggs and chill. Perfect for salads, a sandwich, a snack or PIZZA!!! We blind bake the crusts and usually make 3 or 4 at a time and freeze. I cook...

Although there is nothing I enjoy more than catching and smoking my own fresh caught trout, skin-on steelhead is my favorite store bought species. My Sam's Club carries it and it's an excellent quality. Steelhead has about the perfect fat content, and the fillets are very even on thickness...