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The last "rubbery" bacon I had was from an old sow that was turned into sausage, ham and bacon. The sausage was very good, the ham was ok, the bacon was tough & rubbery. The farmer and the butcher said to just make her into sausage, but my brother decided to have some ham and bacon made.
Maybe...
Promisekeeper - I have a bunch of fish in the freezer that was gill bled- Fraser River pink salmon from Seattle. It is excellent!! I do not know if the gill bleeding had anything to do with it, but NO fishy smell at all.
I have a small GOSM from walmart and smoke in outside temps ranging from zero to 90 degrees. I never have problems keeping temp in proper ranges and find that the temp recovers very quickly.
I like to brine mine before smoking- use whatever sounds good to you-
salt
apple juice
vinegar
brown sugar
lime
garlic
pepper
etc.
Brine for a few hours in the fridge before smoking
Watched the nordic combined and cheered like crazy for the USA- the first medal in history- a silver for Johnny Spillane, 3 USA in top six!!
Maybe better luck in the biathlon in the coming days. My son used to ski against 2 Olympians in his younger days- Tim Burke and Lowell Bailey- both from...
"Couple problems with it. Most of you know the missing cure poses a problem. So that one everyone has... but the Trichinosis problem is real as well. While it rarely shows up anymore, but in custom butchering and wild pigs is a real problem to this date."
Trichinosis can be killed 2 ways- cook...
Macbillybob-
Do I understand correctly that you are going to cold smoke the cured bacon and hot smoke the Alton Brown version? Hopefully that is the case. It will be a good test to see which you like more. Please let us know which you like more.
Hot smoking bacon will render some of the fat, but there will still be enough left. I would not hot smoke canadian style, but bellies a great when hot smoked. You should only need to smoke for a few hours. Cold smoked bacon is good, hot smoked is GREAT- just my opinion. Don't knock it until you...
Sawyer-
All good advice above. Might I also suggest you try a hot smoke of the bacon also. The best bacon I ever tasted(before I made my own) was from a german sausage maker in town. He told me to try the hot smoke method and I will never go back to cold smoke again! Good luck- I am sure you...
BRILLIANT idea BigTrain!!
I just finished sampling a few different versions- my favorite turned out to be the Young's Chocolate Stout with Lindeman's Rasberry Lambic. I can't wait to try some more versions- maybe using a Cherry Lambic next time! Thanks for the idea.
I'm with bwsmith on the George Di ckel- although not a true bourbon, it is the smoooothest for the money. Although I think I would settle for any of the others already mentioned!
Mendon NY here- just south of Rochester. Newbie to smoking. Favorites to smoke so far are sausages,pulled pork, ribs and chicken. My son raises free range chickens and pigs, so I have a good meat source.