Recent content by lcruzen

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  1. lcruzen

    Boned, Rolled & Trussed Thanxgiving Turkey

     Prolly could but as the birds get smaller the process becomes more time consuming.
  2. lcruzen

    Boned, Rolled & Trussed Thanxgiving Turkey

    I like doing turkeys this way when I have the time as it makes for a more relaxing Turkey Day for the chef as most of the work in done a day or 2 beforehand. Also I think you make the best use possible of all of the bones for stock. The bigger the bird the easier this is to do. I start with a...
  3. lcruzen

    How long to cure

    If you weights and measurements are correct then you can't over cure it.
  4. lcruzen

    Fish on the Campfire..

    Nice looking fish fry Jeanie. Seems you'd have to catch your bait before you can catch the big ones, right?
  5. lcruzen

    Belly Bacon

    Is that a more detailed post or is it supposed to go somewhere in particular? I'm not the sharpest tool in the shed you know!  
  6. lcruzen

    Belly Bacon

    Been feeling a little under the weather the last few days so I'm just getting around to posting these. I did a wet cure with molasses, brown sugar, sallt pepper and paprika. Cured for about a week. Here are the slabs ready for the smoker. I let them dry in the smoker at about 100o with no...
  7. lcruzen

    Opinions needed

    Personally I'd go with propane over electric.
  8. lcruzen

    The Ron Man has left us

    Awfully upsetting news. RIP Ron.
  9. lcruzen

    Osso Bucco

    Sometimes I smoke em, somtimes I don't. This time I didn''t  
  10. lcruzen

    Friends of Ron Man

    Thoughts and prayers to Ron & Carol. Get yourself well soon!
  11. lcruzen

    Homemade V8 Juice

    24(1 peck) fresh tomatoes, blanched, peeled, seeded, and crushed 6 carrots diced 6 stalks celery diced 1 large onion diced 1/2 head cabbage shredded 1/2 head lettuce shredded 1 bunch parsley chopped 6 clove garlic crushed 3 jap peppers chopped 3 tbsp horse radish grated 3 tbsp...
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  13. lcruzen

    Osso Bucco

    This dish is typically done with veal shanks but since I was the recipient of about 30lbs of fresh pork hocks a while back I used some of those. I'm in the process of curing about 12lb of hocks to smoke so I decide to use a few fresh for this. I dredged them in seasoned flour and browned them...
  14. lcruzen

    Smoked Bierocks...

    Wow, those do look good. I've never heard of Beirocks before but they do remind me a little of Michigan UP(upper peninsula) pasties. Nice to see ya again Jeanie, saw your new pup on your blog, what little cutie!
  15. lcruzen

    Pulled Pork - Success

    Very nice looking butts you have there!
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