Recent content by nlife

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  1. N

    More Bacon

    The dry cure bacon definitely takes up less space in the fridge. Mix up the salt, cure and sugar. Rub onto pork belly. Place into ziplock or vacuum pack it. Put in fridge for 7-14 days. Flip every other day. After that, it's smoke, rest, slice, pack and or eat. Do make sure your refrigerator is...
  2. N

    Ham

    I've been surfing the net on how people usually cook these. Seems to be a bit of a toss up on the skin on/skin off. Last one I looked at, they took the skin off a pre-cooked ham and scored the fat. That one looked pretty damn good. I'll definitely be doing Dave's injection again. Was just...
  3. N

    Ham

    Managed to find a butcher that sells unbrined pigs legs for ham and at a reasonable price here in Canada. Can get them bone in, skin on, or they can remove both for an extra fee. They are ~20lb in size, but they can cut to whatever weight you want. I've never been into ham, but my wife is. I did...
    • nlife
    • Thread
    • Replies: 5
    • Forum: Pork
  4. N

    Colombian Chorizo

    10kg is definitely ambitious. I've found 10 LBS to be my upper limit for sausages since I lack the space to smoke larger batches. I tend to do this over 2 days as well. Day 1: Grind, mix spices, rest in fridge overnight. Day 2: Protein extraction, stuff, rest, smoke. Let cool, vacuum pack and...
  5. N

    Did someone say peaches?

    Oh I love the jarred peaches my parents used to make. Heck I love peaches fresh too.
  6. N

    traeger smoke issues

    How long are you smoking your brisket for? I've never had smoked meat from an offset smoker so I can't really compare the two. The Traeger and other pellet smokers like it are a bit like a convection oven in that they're quite efficient and don't usually impart a heavy smoke flavor. I have...
  7. N

    Bacon - My Turn

    It's surprisingly easy! I was a bit worried the first go round, but all that went away after the first batch. Buckboard bacon and belly bacon are both great options for someone starting out. Even if you don't have a slicer, a good sharp knife will get you through it. The recipe is dead simple...
  8. N

    Bacon - My Turn

    That looks amazing. I've done a few bellies and it's definitely a staple for the house now. I'm kinda dreading using up the store bought bacon that I have in the freezer since I'm so used to the thick cut stuff I make. I haven't tried the dry cure bacon yet. I'm a bit worried that something...
  9. N

    traeger smoke issues

    Tiny amounts of smoke? Pellet smokers like the Traeger don't generally put out billowing clouds of smoke. They do tend to put out a fair amount of smoke when they start up, or when the auger dumps a more pellets into the hopper to maintain heat. For the most part, it's a thin blue smoke.
  10. N

    Just Another Bacon Thread

    I did up another batch of bacon not too long ago. Always love bacon threads.
  11. N

    First BLT of the Season!!!!

    I love a good BLT. I can only describe what you have there as a Double BLT. A DBLT if you will...
  12. N

    On the Edge of Trying Sausage Making

    Absolutely jump in! I found it to be a bit of a slippery slope though... I started with the KitchenAid attachment, then picked up a dedicated 11lb stuffer. Then my KA couldn't keep up with the stuffer so I bought a dedicated grinder. Through a number of unexpected events I now have 3 grinders...
  13. N

    Colombian Chorizo

    Those are dangerously close to the fence. It would be hard stopping myself from reaching in and grabbing a link or two! :emoji_laughing:
  14. N

    Colombian Chorizo

    Just curious what the weight of the meat was. You mentioned that you added 60 ml of red wine. Was that per kg, or something else?
  15. N

    Spammer PMs, Anybody Else?

    Well quite frankly you didn't miss out on anything. Mrs. Melisa Selin Ozan turned out to be nothing more than a hose tease! Although, now that I think about it :emoji_thinking:, @pc farmer may have just swooped in to claim her for himself!
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