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I'm going to have to try adding pork and bacon grease into our ground beef. We did the local, very lean, beef and added the US fatty beef to it for a higher fat content. Made burgers last night and they were okay but not great. Not a lot of flavor and only sort of moist. That is likely my...

Those bacon wrapped dogs look superb! (Well, except for the ketchup, since I'm a no no to ketchup kinda guy.)

What a great group of ideas! Good quality beef is hard to find here in the Philippines. And the meat companies routinely use very old cuts and add bone dust. So we are grinding our own. We have sirloin-ish cuts of very lean beef from local cattle (Batangas beef) and the Koreans sell US beef...

Nice, verra nice there! Love the chops. I've been doing them as "hammy" chops lately, but yours look wunnerful. What's the mayo/creme recipe if you are willing to share it? I'm going to be smoking bacon this evening or tomorrow depending on the incoming typhoon report. I may have to skewer...

We did a second batch with Bryan S's recipe for the mix. Wonderful stuff! I love the touch of cinnamon, and I will adjust my cayenne down a bit, closer to his amount. I did some on my standard honey cured, hickory smoked bacon and a bit on some honey cured, pepper bacon. Both were good and...

I use mostly Thermoworks thermometers but the Maverick Industries ET-73 is a very interesting unit. I've heard lots of good things about Maverick's customer support too. If I was buying a simple, not-too-expensive unit to monitor both the smoker temp and the food temp, I'd probably give the...

Wow, good for you! Nice to have fun and food at the same time. I doubt I could do the competition thing, but I admire those that do.

This is a very old topic about a wonderful little taste treat. I made mine in the oven because I can control things a bit better there. 1. I use my own thick cut smoked bacon usually - my wife prefers thin cut bacon so sometimes I use my smoked bacon but slice it thin for her. 2. I mix dark...

Dang, I'm still saving up to buy a copy of Charcuterie!

How much fat is in a brisket? I have been planning on adding fat to lean beef by either using home rendered lard or grinding up cured pork fat from my "ham chops". Pork chops here in the Philippines are sold with a thick band of fat on them. I usually trim it off before curing, but now I'm...

Dan Moore, I'm planning on getting a Smokey Joe soon and want to get the Craycort CI for it since the first job of the Smokey Joe will be searing smoked chops and so forth. I am guessing that they work better on the Smokey Joe due to the closeness of the charcoal to them, closer than they would...

last year I a guy I knew brought home a really nice old cast iron pan by Griswold I think. Found in a second hand shop in town in the mountains of Luzon. You really never know where this stuff will pop up at!

We've used two cutting boards to help with the cutting. Good idea, but these days we just chill the bacon very well and slice away. When we get to the ends we turn those into a dice for use in fried rice or other foods. Your bacon looks superb. Very nicely done!

Dang it, I visited your website a couple of days back but could not get past the front door. The only link that works on the front page is the "contacts" link. Your photos, the Home and About entries have no link and there is no way to navigate from there. The page 2 looks very nice and yes...

Thanks for the pointers! We will remove the fat cap and cure separately. A question about your Tender Quick Replacement recipe. You call for 2 ounces of Cure #1, but that is normally the amount specified for 50 pounds of meat by the cure manufacturer. I am guessing 17.5 ounces of salt is...

They did not have quite that nice cut of meat. They had a shoulder with the leg attached. I am kind of guessing the neck section had been removed. So it goes. I got it anyway. The shoulder: The Fat Cap: Sorry about the quality of photos, all I have at the moment is my phone's so-so...

2nd question: You are using pork butt, which you rolled. The fat cap is removed and then added back and tied on? Do you remove the blade bone when you cut the bone out? Then roll and tie? I'm not sure how you get those nice rolls but I'd really like to learn the trick. Roughly what is the...

Took me a couple of times reading this to get the "enameled" part through my noggin! I imagine that the enamel can peel if the cast iron is heated to high temps unevenly. You'd need the standard cast iron pan or grill for use on an open fire or charcoal grill.

Great looking bacon! I love your recipe and will be making a bunch of it salt and sugar cure this afternoon, though I will probably substitute honey for molasses. I have 8+ kilos of pork belly waiting for attention in the fridge. Your PMB is very interesting and I will print out TVWBB's guide...

I have a friend in the UK, so maybe I'll splurge on one down the road. But it would still end up here in the Philippines, not in the States where I'll be in a couple of years. Drat! Google will translate page if you enter the URL and tell it what language you want it translated from and into...