Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. yankee2cajn

    smoking bacon... COLD OR HOT SMOKE?

    I liked the one with the seasonings we use for our Tasso, but the the recipe with the onion powder, garlic powder, etc. was a close second. I think if we sale the bacon at our restaurant / specialty meats store we would stick with the more traditional seasoning mix. By the way, I really...
  2. yankee2cajn

    smoking bacon... COLD OR HOT SMOKE?

    I have a couple of Qview shots of my bacon after being hot smoked. I wanted to cold smoke, but I was smoking 8 briskets, 12 pork butts, 5 ponces (pork sausage in a pork stomach), Pork Tasso, Turkey Sausage, pork sausage and garlic pork sausage, so I couldn't juggle the cold smoking for this run...
  3. yankee2cajn

    Beef Jerky temp?

    chad, We get the jerky up between 150 -175 for three to four hours hanging in the smoker. then we put them on stainless steel racks and let the temperature stay around 150 and take off pieces as they are ready.
  4. yankee2cajn

    Jerky Advice

    At our restaurant we use the bottom round flat. If sirlion tips go on sale, then that is a treat but rarely is it cost effective. Good luck
  5. yankee2cajn

    Poll do you foil your ribs & butts???

    I foil my ribs. I tend to smoke open for 3 hours @ 215 and then for 2 1/2 to 3 hours foiled @ 225, then one hour with foil off and sauced around 190-200. I open smoke my butts and briskets for 7 hours @ 225, and then transfer into stainless steel pans and cover tightly with foil. We have a...
  6. yankee2cajn

    smoking bacon... COLD OR HOT SMOKE?

    Piney, I have a seperate roof over my smokers and it works great. I have a radiant barrier installed on the underside of the roof and the warmest it gets in my smoke area is 95 degrees, even in the dead of a Louisana summer. I also have 3 speed commercial fans above my smokers, but below the...
  7. yankee2cajn

    smoking bacon... COLD OR HOT SMOKE?

    cowgirl. thanks for the info. I really appreciate the advice. I think I can maintain between 90 and 100 fairly easy. My smokehouse roof (this is a roof over the smokers and not actually the roof of the smoker) is standing seam galvalume, but I have a radiant barrier installed and the warmest...
  8. yankee2cajn

    smoking bacon... COLD OR HOT SMOKE?

    Thats a lot of bacon. We get meat wholesale so my wife wouldn't let me buy a case of pork bellies to start out (she lacks confidence in my ability to get it right the first time lol) , but if this first trial turns out well I will probaly buy a case next time (about 75 lbs.)
  9. yankee2cajn

    smoking bacon... COLD OR HOT SMOKE?

    Piney, I bought the book Charcuterie because there were soo many dry cure recipes on the blogs. I did one cure with just their standard dry cure recipe, one cure w/ the standard dry cure + our tasso seasoning mix, and one with the dry cure + paprika, onion powder, garlic powder and mustard...
  10. yankee2cajn

    New from South West Louisiana

    Welcome. just passed through iowa over the weekend to go to houston. Come by and visit my wifes restaurant if you are ever in town. Greg www.myspace.com/johnsonsboucaniere
  11. yankee2cajn

    smoking bacon... COLD OR HOT SMOKE?

    O.K. I have 3 slabs of bacon, with 3 varities of dry cures. I am almost ready to smoke and I am reading a lot of different options on smoking times and temperatures. Any advice on which methood is preferred for bacon? Thanks, Greg
  12. yankee2cajn

    Old Newbe From Lafayette, La

    Thanks all for your welcome backs. The name of the restaurant is Johnson's Boucaniere (french for smokehouse). The address is 1111 St. John Street. Lafayette, La 70501. Here is a couple of links; www.myspace.com/johnsonsboucaniere and www.facebook.com/johnsonsboucaniere Come by and i'll...
  13. yankee2cajn

    Old Newbe From Lafayette, La

    Hello, I joined a while back ago but have not been a regular to the thread. My wife opened up a Restaurant based on her fathers Meat market and grocery store that opened in 1937 and closed in 2005. We smoke our own sausages, Tassos, Beef Jerky, Pulled Pork , Chickens and Brisket. Thanks to your...
  14. yankee2cajn

    first time to post Q-VIEW

    Attachment 9430 Attachment 9431 Attachment 9432 Attachment 9433 Attachment 9434Hello, Well Tomorrow I hope I will be a proud father of a rotisserie. I decided to do a late nite smoking on my "first born" Percy Guidry Pit. Our Restaurant has grown over the last 6 weeks and I am smoking...
  15. yankee2cajn

    Smoked Duck

    Lookks great Cowgirl Duck gumbo? havent tried that yet, but I guess i'm a sucker for the classic sausage, chicken and tasso Gumbo. Let me know how the gumbo comes out. Best, Greg
  16. yankee2cajn

    best beer for BBQ

    Abita Pecan, Abita Strawberry and Abita Amber and Abita Purple Haze are my favorites. All local Louisiana beers. Outside of the local realm I like New Castle and Karlsburg. Cheers, Greg
  17. yankee2cajn

    150 some odd pounds

    Looks great. I guess I need to step ut to the plate and do some q-view. I ussually smoke on Fridays and Saturdays.
  18. yankee2cajn

    Pulling Pork question

    Thanks ken, I am going to try em. We keep on smoking more and more each week. Those look pretty darn inexpensive as well. Thanks, Greg
  19. yankee2cajn

    Pulling Pork question

    Hello, I just opened a take-out Restaurant and I am currently smoking about 24 butts a week on my faithful Percy pit until my Rotisserie is up and running. When I pull the pork I am very careful in removing all of the fat and I stockpile the pork for Sammys. The problem is that is taking about...
  20. yankee2cajn

    How did you come up with your screen name?

    I am from Indiana and moved down to Louisiana. All of my friends called me yankee, so thats the connection. I have a green card because I married someone from here so they let me stay.
Top Bottom
Back
Clicky