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  1. J

    Bacon Assistance

    OH: Dry cure: Just the dry ingredients such as curing salt, salt, suger, etc Wet Cure: A brine with curing salt, salt, sugar, etc. The dry cure is what I normally use for bacon as it seems to work really well and haven't felt the need mess with it. The dry cure does become a thick liquid...
  2. J

    Bacon Assistance

    I'll let you know about that jowel when I get around to eating the jowel bacon that I made. Its sitting vacuum packed in the freezer right now.
  3. J

    Bacon Assistance

    Clark, I have done both skin on and skin off bacon. To date I've not regretted either one I've get to brine a belly, so I can be of little help. Good luck and enjoy the bacon!
  4. J

    Where can I get a whole hog in San Diego?

    Ariel, I bought my whole hog from a farmer that I found on this web site. Just click on shop for meat and hit your state and then look for a place in your area. Some of the farms in our area had animals already that you could buy, some you had to order it to be raised for you. Eat Wild Good...
  5. J

    What to do with 10lbs of belly?

    Adam, Follow these instructions... 1) Raise Right or Left hand 2) Briskly Swing 3) Contact Face 4) Be releaved that you've punished yourself long enough Now that you've been slapped get on that bacon!!!!!!!! If you can get a berkshire all the better. If there is one thing that I...
  6. J

    What to do with 10lbs of belly?

    Phil, The outside will be a little slick from some melted fat, but on a whole no. You will have a hot, gelatenous, blob of tasty bacon. I love slicing off a bit right off the smoker... oh man I'll tell doing that for the first time was a moment to be remembered. Good luck and enjoy...
  7. J

    What to do with 10lbs of belly?

    I agree with the above post. I start out the meat nice and low and slowly ramp it up to 200 then pull the meat at around 150. Best bacon I've ever had. I can't wait for some ripe tomatoes so I can eat BLT's. Right now I have to have close to 20 pounds of belly/jowel bacon in the freezer.
  8. J

    What to do with 10lbs of belly?

    I assure you that if you hot smoke your belly to 150ish (i can't remember of the top of my head what temp I take it to) and then slice and fry it you will get a bacon much like what you would get commercially, but better since your's won't be pumped full of water. The result is your bacon...
  9. J

    Your best work

    I make all kinds of goodies, but what is crazy after all the work and smoking the most requested item was the recipe for Keri's hogapple baked beans. Pastrami is the other big hit around here.
  10. J

    Flank Steak

    Hmm, I've never seen flank labeled like that, but I've seen skirt steak labeled in that manner. Sorry I can't be of a help. Josh
  11. J

    Charcuterie

    If I recall correctly. The author also writes to not mess with the portioning of the salt cure recipe as to avoid messing with the curing properties and making someone sick. After reading the book I felt pretty confident that the author had a grip on what was right or wrong and kept up with...
  12. J

    Charcuterie

    Probably my favorite cook book. It isn't my most used cook book, but it is my only cookbook that gets into this type of recipe. All the recipes that I've tried have been great. I got skin on bellies by going to a grocery store that had a large varitey of meat and talked to the main...
  13. J

    The Pork Butt Black Bear Project

    I laughed.. I cried, I laughed again! I'm not sure how serious you were in this post, but the sight of a bunch of folding chairs in the way was great. I just had a vision of a bear sitting in a lawn chair enjoying some tunes as he munched down your pork butt. Pricless. Josh
  14. J

    Rookie Mistake

    Pete, I'm glad to see that I'm not the only one who doesn't know what to do with that tool. Seeing as I had no use for it I also use mine to gently push the coals around. I've never noticed coals or a taste of coals on my food. Josh
  15. J

    Brown sugar on my butts

    Did your kids make you feel better by telling your how much better it was than their Uncle Josh's?
  16. J

    how to do bacon with pork bellies

    Man I can't pass on a good bacon thread. I totally recommend taking the plung and trying it out! If you're lookin for more pics I have a few of the pig we bought from a farmer in the fall. There are other galleries of bacon and goodies too! MMMM bacon! Berkshire Bacon Good luck Josh
  17. J

    Those Skinny Little Loin Backs

    I actually do mine like craig and have not really noticed a big differance between them.
  18. J

    Q'ing fish and ribs

    Ben I've heard accounts of stuff tasting fishy on the next cook when using the same grates, but I can't speak for cooked at the same time. I know my smoker reaked of fish smell after cooking up a few slabs of salmon. I ended up scrubing it out, for the first and only time in the two years...
  19. J

    Raw Ham Question

    I love curing my own ham, but I have found that injectig around the bone and for me curing 14 days was not long enough (it was a 20+ pound ham). You will love it! Keep us posted. Here are a few of our/my discussions on cured ham if you haven't read them yet? Ham Debate Ham discussion And...
  20. J

    Doug's Smoked Mushroom Dip

    Ding Ding Ding... WE have a winner here folks. I can't wait to try it today after the dip has had some time to meld the tastes together a bit. Thanks for a great recipe.

 

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