Hello all,
awsome forum you guys and gals have here!
I am born and raised in rural Colorado. I am Spanish from my fathers side, so my food preference is greatly influenced by what you would call “New Mexican” cuisine. Green and red Chile goes with most everything. Not a fan of jalapeño, chipotle, or cayenne pepper, but we love cooking with wood and smoke. I have made many different kinds of chorizo (sausage) over the years, but recently have the urge to make bacon, ham and pastrami. This site is a wealth of information. I appreciate that!
I currently have some pork belly brining in Pops brine recipe, I changed it slightly and added honey and molasses, did the fry test last night at day 6, it’s wonderful! I’m not sure how much I can contribute to this site, but almost feel I owe this site, just because of all the free flow of experience and information.
Good smoking,
Eric
awsome forum you guys and gals have here!
I am born and raised in rural Colorado. I am Spanish from my fathers side, so my food preference is greatly influenced by what you would call “New Mexican” cuisine. Green and red Chile goes with most everything. Not a fan of jalapeño, chipotle, or cayenne pepper, but we love cooking with wood and smoke. I have made many different kinds of chorizo (sausage) over the years, but recently have the urge to make bacon, ham and pastrami. This site is a wealth of information. I appreciate that!
I currently have some pork belly brining in Pops brine recipe, I changed it slightly and added honey and molasses, did the fry test last night at day 6, it’s wonderful! I’m not sure how much I can contribute to this site, but almost feel I owe this site, just because of all the free flow of experience and information.
Good smoking,
Eric
