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  1. piker

    Smoking a brisket

    I seasoned a brisket with my favourite spices and then vacuum packed and put in the fridge. My question is how long can I leave it before I smoke it? This Piker
    • piker
    • Thread
    • Replies: 4
    • Forum: Beef
  2. piker

    Pork Bellies

    After many years of making bacon my main supplier has started to sell rindless pork bellies. I will miss the cracklings but it is so much easier to prepare and finish with no rind. The best part it was even cheaper.
    • piker
    • Thread
    • Replies: 2
    • Forum: Pork
  3. piker

    Bacon Rub

    i just found some bacon rub very well sealed in a jar and I was wondering if it is still useable. Iused individual spices that were old with no problem before . Theses are about a year old they look and smell and taste alright. Any comments. Thanks Piker
  4. piker

    Bacon containers

    I have a food saver vacuum sealer which I use to seal my bacon while it is curing. No mess does not take much room. Also all I have ever done is a dry cure. It works great for me.
  5. piker

    summer sausage

    Here are some pics of a venison/pork summer sausage I just finished. I added mac. and H.T. cheese. Due to the size I did them in the oven @ 170f for 7 hrs. until an i.t. of 154 F tasted very good. Must have ate a 1/2 lb. while slicing. Piker
  6. piker

    Making Bacon

    Here are a few pics of recent bacon. I just used basic wet brine of I gallon water 3/4 cup of kosher salt.3/4 cup brown sugar 1 1/2 tps. instacure 2 tbls. pickling spice in for 7 days. Into the smoker using hickory for 3 hrs. upped temp to finish at an i.t. of 148f. Tasted very good.
  7. piker

    BBR's

    I did my first ever bb ribs yesterday.CYM and then a very basic rub of salt sugar garlic onion salt,paprika etc. overnighted in wrap in the fridge and into the smoker for 3 hrs with hickory,boated with apple juice for i hr.,and then into the grill for one hr as was getting everything else ready...
    • piker
    • Thread
    • Replies: 3
    • Forum: Pork
  8. piker

    More Beer sausage

    This mix is 60% venison and 40% ground pork. I used a premix seasoning called just beer,I added a handfull of mustard seed{whole]. I mixed yesterday and stuffed today. Fried up a patty was to die for!!!!!
  9. piker

    weather pics

    A couple pica off our deck during recent storm.
  10. piker

    Bacon Fatty

    My first attempt at one of these a real learning experince. Family loved it so everything was great[jge]
    • piker
    • Thread
    • Replies: 15
    • Forum: Pork
  11. piker

    pork loin to ham

    [jge] I tried it again but this time I applied 2 1/2 hrs of hickory smoke @ 130F then 4 1/2 hrs. @ 180F until an I.T. of 155F was reached. Very tasty rite amt of salt and very moist after all that time. Could not notice the spices much. Will add more next time. Thks for looking. Piker
    • piker
    • Thread
    • Replies: 2
    • Forum: Pork
  12. piker

    pics

    http://i357.photobucket.com/albums/o...older002-1.jpg
  13. piker

    More pixs

    [jge]
  14. piker

    pixs

    Test run to post pictures [ img] [jpg]
  15. piker

    Posting pictures

    I have been trying to post some pictures but it keeps saying that I cannot post them unless they are scripted. But it is very vague when trying to explain it to me. Can simeone help please? thks Piker
  16. piker

    pork tenderloin

    Here is picture of a loin I just brined in 2qts. of water,1/3 cup of salt,1/4 cup of sugar,1 tps. of instacure,1 tps of pickling spice,1 tps of whole cloves. Then I cooked it in new water @ 170 degs. until an i.t. of 160 was reached. very tasty and mild but will strenghten the brine and smoke...
    • piker
    • Thread
    • Replies: 12
    • Forum: Pork
  17. piker

    Food Savers

    I have an old food saver, Ultra model and I need the pressure pads for it The company has been no help at all so I was wondering if anyone knows where I could get some parts. Thks Dave
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