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This is one of those recipes that I watched get made all my childhood and transfered over to my family as an adult. Looking at the recipe its hard to believe that creamy goodness that results from making it. I look forward to trying Kevins recipe sometime instead of the one I posted and...

Jim, Not sure what your Sam's Club situation is, but I normally get cheap raw frozen shrimp there and just defrost them. We're talking like $4-5 dollars a pound and it is sold in 2 pound packs. Good luck Josh

Eric, I SEEE!!!!! that sounds like such a great idea. Well in my ignorance I bumped you back to the top at least :P I still want to hear the results. Josh

Eric, I'm sorry to tell you that I have no idea about how to help you. I'm not sure how well a deli turkey breat will take a brine, but I'm very interested in finding out. Please let me know. I'm not sure, but aren't deli turkey breasts ground up and reformed into loaves and not really one...

Rita, I hadn't read your second post when I came to the same conclusion. Its not very often I get a good chuckel in at a post, but that did it. I'm glad to see I'm not the only realist with an optomistic slant. Josh

I called around in the town I work in and talked to the meat manager. He had bellies that he sliced for the asian community and upon further talking I found out he gets fresh hams that hey grinds for sausage. The market is large store that caters to the ethnic population of the chicago burbs...

I guess I should qualify this statement. When I said I thought it turned out better I wasn't so much talking about taste, which it did, but was more talking about I liked how it turned out with more smoke on the bacon because it wasn't blocked by the skin. Since that point I have removed the...

Jason, I actually bought a whole pig and I found the farmer through http://www.eatwild.com/ and here is a link to a post about it http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m...870031654#1870031654 I hope this helps.

Well I just turned 30 so I don't know if I can blame the adavanced age, but I will credit the two children under the age of 2. When I bought my berkshire it came without skin and I thought that bacon turned out better than the stuff I bought at the store with skin.

I think I prefer it skin off now that I've done it several times. When I wrote this post almost 3 years ago.. wow, I was just following the directions in a book. It's hard to believe that its been this long.

Jason, I used the WSM set up normal with charcoal and then added wood for smoke. Josh

Apricot is a winner. I might actually like it more than cherry and it still gives a nice deep color to your smoke. I say, "Smoke it up."

ah I have period after my name.

Dude, I'm the Josh Z around here. I just thought *** I didn't post anything about a goose..... Hmmmmmmm imposters....

Jerry, I'm pretty sure the living quarters and cleaning processes of rabbit are much cleaner than commercial poultry Luckly I have a strong stomach otherwise I'd never eat chicken again after learning about them from farm to grocer. Josh

Scott, Call me cold/cruel/sick, but if it's raised in a barn its gonna be good on the bbq, and yes that includes the horses. Americans and thier horses.....personally I don't see the problem eating them. I guess I grew up raising rabbits for food, and grew up with enough people who raised...

Ate some more chili after it came together (sat in the frige for a few days). Still great, maybe even better. Less mole like, but still similiar. I'll have to try that mole recipe out. Crazy how just a few years ago a recipe like that would have gotten one look and been tossed into the too...

Well, I'm not sure if anybody tried the recipe above other than me, but it turned out like no chili that I've ever had before.... this is a good thing because I've never found a chili that I really like. Granted I didn't have all the peppers, but I impovised and used some home dried peppers as...

Yeah that dizzy pig site is nice, but I have my cure all set I'm really just looking for a recipe for an end rub. The end rub on that webiste is just a prebought rub and I was hoping for a few suggestions on something fun and interesting to rub on canadian bacon. Any takers?

I'm going to cure a loin and make canadain bacon, but I was looking for some ideas on a rub. I want a rub that will compliment the sage/thyme/garlic cure that I use for my CB. I'm going to smoke half nonrubbed, and the other half I wanted to do a bit different. The rub in my mind should be...