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I dunno - Dave Ramsey has a free to listen to talk show on the radio but also sells books and tickets to his live events. Dude is about as frugal as the come (and I've paid to see him and bought his books - and am grateful for the opportunity to do so).
I don't begrudge anyone for making a...
Understood ChefJJ. I will admit that that I'm probably over zealous from a cleanliness standpoint.
One last thing I meant to mention in my earlier reply. I sense some pushback towards someone trying to make a living by asking for compensation in trade for for access to their skill set. I...
Much obliged all for the answers to my questions about the cardboard.
As Dave pointed out, I've been here on and off for a while and have read countless debates on most all the hot-button issues that befall this great hobby (dare I say addiction) of ours. I'm grateful for your concern.
As...
Don't I know it. With this southern heat humidity combo, it makes it rough. I have some old-timers around me that used to do country hams every year in the "smokehouse out back". Several of them said it got to where it didn't stay cold/cool long enough after butcher time to keep things from...
Hi Crash - I've used Cure 1 salts for bacon and hams in the past to prevent botulism (and frankly because there is so much pressure to do so). But the more I've learned about botulism and what it needs to thrive, the more I've started to lean just towards salt as the cure. I've been following...
I'd fully expect cheese to be more susceptible to picking up off flavors from cardboard as compared to salt cured bacon. That's good enough for me, bandcollector! Thanks for your input.
Hey gang,
Will putting the bacon in the cardboard box create any cardboard "off" flavors?
Got a couple pastured Berkshire bellies headed my way in a few weeks. Plan to cure and cold smoke before I "age" them by hanging them in the kitchen. I've done a single belly before using an Amazen...
Hi Brown - thanks for not calling me nuts for wanting to do this... JUST BECAUSE :) Did you mean to include a link with reference to the country ham? I've read quite a few articles on the process and feel like I understand it fairly well. There is not always lots of detail about...
Hi Brown - I'll let you and Dave hash that one out as I'm far too inexperienced to weigh in with much of an opinion. I forget which source I was thinking about when the idea to rinse post-smoke took root. That said, I don't think I did it last time I cold smoked (and the results were still...
Hi Dave,
At some point, I'd like to build a curing/aging chamber where I can manage temp and moisture to the preferred ranges. But in the meantime, what are my risks and concerns if I choose to hang a slab of bacon in my house with the higher than optimal temp (and humidity) fluctuations? ...
Hi gang... been a long time since I posted last time. Hope you're all well!
Been getting an itch to have a slab of dry cured bacon hanging in my kitchen. Something about having that peppery, smoky, salty smell wafting through the house just takes me to a happy place - call me weird.
I've...
Thanks Frosty! I'm certainly humbled by the comments I've gotten. While I enjoyed putting the blog together, it did take some effort so its nice to know that people appreciated it.
Its funny - I really feel like after the first time, I'm a veritable expert (at least with respect to my own...
Hi Mike - I hope you found the link okay and found the blog post informative. If you need clarification on anything, please let me know.
The ham came out of the brine last week and got smoked this weekend. I'll blog about it later. But in the mean time, here's a pic :)
Thanks Bill - I can totally see how it would be a family affair. Especially if the intent was to get everything "working" (curing, sausage, etc) as quickly as possible.
Thanks Chef! It was a lot of fun. I have a new level of respect for those of you that do this kind of thing well. You guys make it look so easy - which is what empowered me to give it a whirl. The good thing is that had I known how tough it was, I might have given it a pass - but since you...