Recent content by tom kish

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  1. tom kish

    Makin bacon

    Exactly. I've even been slightly burned on the fingers while removing the skin, but it separates so much more easily when it's just out of the smoker.
  2. tom kish

    Makin bacon

    I don't, myself. I smoke all of it, then separate the skin after smoking. When i have three or four bellies worth of skins, the wifes makes pork rinds. Its kind of neat being able to tell exactly what batch you made when eating them. Makes the house smell pretty good, too.
  3. tom kish

    Smoking snack stick question

    Thanks, that pretty much confirmed what I had thought.  Thanks for the refresher on the mold, as well as the treatment to help prevent it.  All great information! Tom
  4. tom kish

    Smoking snack stick question

    I made my first batch on Tuesday (first time using my stuffer, too), and part of your comment may have answered my question: After you've packaged them, how do you store them, and how long should they be good for?  I left mine set overnight in the fridge, then vacuum packed them the next...
  5. tom kish

    Two Canadian Bacons started today...

    It turned out pretty well, I have pictures to post.  Unfortunately, I haven't been able to try them after the smoking process.  Hopefully, in about a week I'll be able to post the taste-test.
  6. tom kish

    Two Canadian Bacons started today...

    I'll let you know on this one.  It's my first jalapeno bacon of any sort.  The method I'm using is a dry cure, rather than a brine, so my guess is that the flavor and heat will be a little more intense than if I had brined it.  I had tried wet curing some garlic/pepper (belly) bacon, and the...
  7. tom kish

    Two Canadian Bacons started today...

    Well, I started two 5# loins on their way to Canadian baconhood this evening.  I used my dry cure, same as for a 5 pound belly slab, but I found something that made the application a lot easier: I mix my Instacure #1 and Kosher salt together in the Magic Bullet until it is powdered finely...
  8. Jalapeno-400.jpg

    Jalapeno-400.jpg

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  9. Jalapeno-400.jpg

    Jalapeno-400.jpg

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  10. Jalapenos-400.jpg

    Jalapenos-400.jpg

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  11. Brown Sugar-400.jpg

    Brown Sugar-400.jpg

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  12. Powdered Cure-400.jpg

    Powdered Cure-400.jpg

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  13. tom kish

    "Apple Pie" Bacon

    Okay, smoked up the "Apple Pie" bacon today, didn't turn out too bad.  Sampled a little off of the end before putting it away to rest, so I won't make "firm" adjustments to the recipe just yet.  At this stage, I'll say it needs maybe one more TBS of Allspice. Rinsed and Ready Just placed in...
  14. Taste Test!-400.jpg

    Taste Test!-400.jpg

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  15. APB Just out of smoker-400.jpg

    APB Just out of smoker-400.jpg

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