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Recent content by couger78
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That’s what I typically have done. This will remove any excess moisture and allow the smoke to permeate with better results. At least this has been my experience.
Well with the way these belly pieces were already precut, I’ve over 10x the surface area exposed to smoke compared to a whole belly slab. This means some end pieces are very well smoked and ideal for use as flavoring chunks.
Everything is sliced and packed up in FoodSaver packets.
Two bags are full of 'end pieces'—those super-smokey trimmed ends that are great additions to beans, soups and this: homemade sauerkraut cooked with apples onions and smokey bacon hunks!
Smokey sweet and tangy! Beans are next....
With the right weather conditions, cold-smoking is relatively easy! I find it considerably easier to monitor cold temps than keeping hotter temps (between 160-200°F-rang for sausages) steady...
To be honest, I get a lot of 'maple' sweetness—but I'd find it hard to differentiate between what is the fenugreek I'm tasting versus the real maple syrup and sugar.
Would I add it again? Possibly... as it would allow me to cut back on the sugars & minimize the burning when frying without...
Sample time after a day+ of bacon mellowing in the fridge.
I sliced two sections into relatively thin/thick slices.
Pan-fry— not TOO hot as the sugar content will cause the strips to burn to quickly.
Tasty! Sweet, smokey and good balance of saltiness with the maple sweetness.
Got a thumbs-up...
A few weeks ago I came across several packs of pork belly in Costco. They pork had been skinned and cut into sections 3-4" inches thick. The price was VERY reasonable so I grabbed a few (around 5-7 lbs total ) to make some bacon.
With these many sections, I knew using my bacon hangers in the...
Nice work on the bacon! Really like both the color and lean/fat ratio! I can relate to the amount of work after the smoke in getting everything sliced, sorted and packaged...but once you fry some up, you say to yourself, "Heck yeah, that was worth it!" :emoji_ok_hand::emoji_relaxed:
The local...
Here's some sausages my sons have been asking about for some time: German bockwurst. My wife loves it too so I was compelled to put aside some other SMPs (smoked meat projects) and concentrating on knocking out some wurst.
First I need the protein: 8 pounds of pork shoulder, fairly lean. Two...
Pork Roll was a favorite and my boys are hitting me up to make more again.
You can find Jersey pork roll even in local markets in the Nor Cal Bay Area.
That wasn't the case not that long ago. We had it shipped from New Jersey for some time.
Every pork shoulder I've smoked for pulled pork usually starts with a good mustard rub-down before applying a dry rub. My preference is Dijon, which adds a bit more 'sharpness' (tang) over regular yellow mustard. I've also used brown mustards as well. ALL mustards are fairly subtle at the end of...