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  1. mistabob

    Jowl bacon.

    I always love jowl bacon and guanciale... the texture is great.  Looks awesome!!!
  2. mistabob

    70.5 pounds of pork belly

    My pancetta.  Dry cured for one week, then rolled, tied, and hung in my basement for a week. Delicious! I also smoked a 20 lb turkey today over maple wood, that I had brined in orange juice, cranberry juice, salt, sodium nitrite and spices.  It seriously was perhaps one of the best, if not THE...
  3. pancetta.jpg

    pancetta.jpg

  4. mistabob

    70.5 pounds of pork belly

    This pic is about two lbs of my ten of bacon... I cured, rolled, and hung the pancetta, so it still has a few more days before I will know how it turned out. The bacon on the other hand, well, it was a partial kinda sorta semi-success.  I cured 5 lbs of savory bacon and 5 lbs of maple bacon...
  5. bacon.jpg

    bacon.jpg

  6. mistabob

    70.5 pounds of pork belly

    Hopefully it's delicious PORK!!!  Sometime over the next couple of months I'm hoping to try dry-curing sausages (salami, soppressata, etc.) and making prosciutto.  I have an extra wine fridge and a spare small regular fridge I'm thinking about turning into curing chambers.  Anyone else here...
  7. mistabob

    70.5 pounds of pork belly

    I just bought 70.5 pounds of skinless pork belly from my local ethnic meat market.  Good thick stuff, too, lots of marbling and a good layer of fat that wasn't trimmed off when they were skinned.  I'm thinking the first batch will be 10 lbs bacon cold-smoked with a peach/hickory combo.  Also...
  8. mistabob

    FAT F@#&..........

    I've had some flare-ups when smoking at fattie in my vertical smoker, but only when smoking HOT, like 300-350'.  Generally, though, anything 225-275' never causes flare-ups in my vertical smoker.  When smoking them in my smoker with the side firebox, flare-ups are a non-issue.  :) Give 'em a...
  9. mistabob

    that is one sweeeeettt fattie, my crew is happy! (QView added)

    That looks awesome.  I'm loving the bacon weave plus the pizza dough weave.  Looks tasty!
  10. mistabob

    Finally some Qview of Smoked salted steaks

    Look here: http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html It explains how it works.  I've tried it dozens of times now with many types of salt, different cuts of steak, and varying times and amounts of salt.  It takes a time or two to get it right...
  11. mistabob

    You've got to see this!

    That is so cool.  I literally laughed out loud when I saw the pics!  HA HA HA!!!
  12. mistabob

    scotch egg fatty

    That's an awesome idea with the hardboiled eggs instead of scrambled! Very yummy looking!
  13. mistabob

    whiskey injected chicken Q view

    How did that Scotch turn out in the injection? I've used bourbon before with good success. I'm betting that sweet scotch would be pretty similar. Now if we get some Islay scotches in there, that'd be an experiment! Looks awesome, though.
  14. mistabob

    Stuffed Smoked burgers Heavy Qview

    Those looks AMAZING! Gotta love the meat to bun ratio! :)
  15. mistabob

    huge meat sale...I think?

    You gotta love big boxes full of MEAT!!! :)
  16. mistabob

    Blending woods

    I like to mix throughout the entire smoking process, not always, but usually. Like others have said, it works well to mix some of the fruit woods with the classic smoking staples like hickory or mesquite. I'll put them both in the smoke box at the same time. I even have some Jack Daniel's...
  17. mistabob

    135lb's of Butt and a beautiful day!

    That is a LOT of delicious looking meat you have there!!!
  18. mistabob

    And let there be smoke...

    Those look great! Especially for a first smoke! My first few smokes were awful disasters...
  19. mistabob

    Couple monster smokers

    Good luck with that! They're impossible, i tell ya!
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