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What kind of hot sauce did you use? A Franks' type or a Tabasco?

I could check my copy of charcuterie, but is this brief curing period typical? I know the steaks were 1" thick, but bacon goes for 5-7 days. </div></BLOCKQUOTE> I checked "Charcuterie" and the cure period is 4 hours. This is for a 5 pound boneless pork shoulder sliced crosswise into 5 even slabs.

They have a terrific flavor. I highly recommend that you try to score a butt and/or loin as well. The farmer sells at our local market every Sunday and this Sunday I will be picking up my fresh belly from them. Last Sunday I bought some shoulder chops and they recommended braising them. I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael Constable: Hello all, I'm wanting to get one of these, and would like advice on a good one. A plus would be one that opens flat and the base and...

I have done it this way also. I have also formed the pellicule on salmon this way that I have cured prior to smoking it. You will really like the "Charcterie" recipe. I just smoked up 3 slabs of 2.5 pounds each last week that I cured using this recipe. I have just ordered a pork belly from a...

I grow them inside all year in pots. I have bay laurel, rosemary, thyme, mint, basil and parsley. This works really well. Outside I have sage and tarragon and I plan on bringing some of that inside this winter as well. I have tried growing cilantro but it refuses to co-operate, although my...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Stone: The one that controls airflow onto the charcoal? I thought it was the "BBQ Tender", but I've run searches and haven't found anything...

Thanks, David. Looks like the ham gets smoked at about the same temp as bacon which I have done. I'm going to try this the next time I do bacon as they can go on at the same time. (I've never done ham.) Don't think I can handle 2 tablespoons of cayenne, though!!! Elsie

The last time I cured bacon, I took the rind off one belly and left in on the other. After smoking, we did a taste test and found that it made no difference to the taste. It's possible the rindless one might be easier to slice if, like me, you have a garden-variety (Krups) slicer but I took...

For vinagrettes, I use the Maille brand of balsamic. It is inexpensive and readily available at the supermarket, at least it is in Canada. I get my better balsamic at an Italain store. It costs $40 for a small bottle, imported from Italy, which still isn't that expensive but it is quite good...

http://www.epicurious.com/reci...orghum-Butter-104296

I did a little looking and the amount of baking soda is correct. Remember, this is only going into the water you are boiling them in and should be fine.

I don't know. My spouse quit smoking 23 years before I did. I think if all I was smoking was a pack a week I would have quit with him. But, it's hard to say as I was a heavy smoker and I don't know what it would have been like to "only" smoke a pack a week or less.

I quit 8 years ago after smoking for more years than I care to remember. I took Zyban which I guess must be something like Chantix and that really helped. It made it quite easy to quit. I have no cravings whatsoever. The stupid thing is that I had once quit for 2 years and I was out...

Can you give me some of your recommendations? Thank you!

I'm curious - how many people does this tasty-looking dish feed?

Hi Ton: I made bacon last week and here is what it looks like: Elsie

My family (with me in tow) moved to Canada from Holland many years ago. At home, we always referred to bacon as "speck". I hope this helps. For this particular recipe, you would use bacon made from the pork belly. Bacon is cured and smoked pork belly, or "speck" which I think is also cured...

It tasted like I'd died and gone to heaven.