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  1. arch_cpj

    Finally i was able to find pork belly

    It is getting very hard to find an old school butcher for sure anymore all the meat is processed and shipped out...  We are getting belies here 2 a pound and skinned...  Im such a bacon fool that we decided to raise our own hogs and in the spring will have mulefoot hod meat of my own to eat...
  2. arch_cpj

    Need recipe for Brauts.

    Im origionally from wisconsin and can still remember wakling into grams place with sausage strung on lines in the living room any how CARAWAY SEED thats what your brats are missing almost all wisconsin brats have that one ingrediant
  3. arch_cpj

    Hi Mountain Whiskey Pepper

    I think I would use a sweet jerky recipe and then I would soak it in the jack probably 24 hrs also need to cure it probably about 1/4 to 1/3 cup would do 2 pds plus
  4. arch_cpj

    jerky from pork

    keller meats here in medina cty ohio jerks about anything includind a sweet pork and mmmmmmmmmmmmmmm they will also sell u seasonings 7 -8 bucks to to 15lbs I just made 10lds beef and mmmmmmm
  5. arch_cpj

    Nother opinion on BACON !!!!!!

    I have a brother in law who gets migranes from nitrates so Im always interested in non nitrate ways of doing things... I think one key point we all may tend to forget is we have refrigeration and freezers now so we are not really looking for the nitrates to preserve or aid in the preservation...
  6. arch_cpj

    Pork Bellies

    I think the best way to find pork bellies is to go to the butcher shop most of the farmers or 4Hers get their animals processed most of them will have fresh bellies etc especially as most of those places have them to make their own bacon...
  7. arch_cpj

    Suckling Pig

    OK IM going to bite the bullet and next Saturday I will be cooking a 20# suckling pig in the smoker. Any tips. I have heard baste with butter and cook at 350 for 30 min per pound.
  8. arch_cpj

    How long should I hang Country Hams

    you salt them three times in three weeks
  9. arch_cpj

    How long should I hang Country Hams

    I see mortons says age at 70 but Im leary of that
  10. arch_cpj

    Jowl Bacon

    Well had a pig butchered and cut totally into smoking sized pieces butcher also gave me the jowls says tm make bacon outta them so they have been in the cure for enough time Ill smoke tomorrow.
  11. arch_cpj

    How long should I hang Country Hams

    Ive had the hams salting for three weeks now according to the Mortons cure directions. How long should I hand these before I smoke em????
  12. arch_cpj

    Always wanted to know

    Well I cooked up a nice pork butt twenty pounds of pork bellie bacon using buckboard(MMMMMM) and jerky all went very well and the 321 worked awesome for the pork butt. Next week Ill start curing another bellie and canadian bacon. I cant believe how much fun Im having OH next week will also be...
  13. arch_cpj

    Always wanted to know

    how does the smoke get into the aluminum foil with the 321 method???
  14. arch_cpj

    Whole hog

    Speak of the Devil I was out at the butchers shootin the breeze today and he had two little hogs (35 - 40) pounders someone was gonna cook How would they do in a smoker I figure a long time but MMMMMM
  15. arch_cpj

    summer sausage and snack stick

    How do ya make them snack sticks Id love to try Ive got bacon curing and along with the jerky Ill do will have room in the smoker????
  16. arch_cpj

    Buckboard vs Morton dry cure

    Whats the difference between buckboard bacons dry cure and say mortons?????? I really like the Buckboard variety but am curious.
  17. arch_cpj

    smokin a nice mix today

    Seems like that the only way to learn. One thing Ive quickly learded is move that meat around a few times to keep everything even
  18. arch_cpj

    Anyone ever smoke a chuck roast?

    talked to the butcher today (good friend of mine) he said wrap them leaner beek cuts in a few pieces of slab bacon (SOUNDS LIKE THE BUCKBOARD YOU MADE THE WEEK BEFORE IS IN ORDER) then to add a nice say 1/2 inch piece of suet (CHEAP 25 cents a pound or free) and use 100% COTTON string to hold it...
  19. arch_cpj

    smokin a nice mix today

    MMMMMMNNNN all turned out well I should have rotated one rack of ribs as they were a bit dry all others good and butt good too tomorrow I woll pull it all and simmer in apple juice / BBQ sauce and make pulled pork.
  20. arch_cpj

    smokin a nice mix today

    raining out so I have a few racks of ribs a small but roast full of apple juice a couple pork steaks a large fatty and my special potatoes chopped potatoes, onions, garlic, chives, lots of butter, and as Im a relocated wisconsinite lots of shredded cheddar mixed in and topped cook at 250 until...
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