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There's a recipe at the Big Green Egg site for Santa Fe Cured Pork Loin that is very good. You wet cure the pork loin (not the tenderloin) for 3 days. I got an 8 pounder, I think, and cut it in half. I tried this recipe and cooked it last night. Really excellent! Santa Fe Cured Pork Loin Richard

Clay, I finally tried cooking salmon in the fish basket over coals as you described above. Used four wild Coho filets which came out very good. I had never used the WSM for anything but low and slow, and this method opens a whole new way to cook. Thanks again. Richard

Here is the recipe for a Sichuan bacon. I called it that because of the peppercorns. I just made this up so perhaps you can improve on it. This was for a slab about 2.25 lbs. 1/4 Cup Morton Tender Quik 1 TBS crushed ginger, fresh 1 TBS crushed garlic, fresh 1 tsp onion...

Katz Deli - I love that place! Too bad it is over a 1,000 miles from here or we'd go there much more often. Katz Deli Click on "Worth A 1000 Words" to see the sandwich. I've done the brisket to pastrami routine, but have been using corned beef to make pastrami because it is convenient. Will...

Josh, Sorry, I thought I had written about the "Sichuan" bacon (has Sichuan peppercorns as an ingredient). As you can imagine, the bacon was delicious. It smells great. Nice to use in flavoring collard greens, etc. I'll definitely make more bacon. Did I post the ingredients of the "Sichuan"...

Yes, I smoked it to 150 degrees. Cured it for 6 days. This piece was about 2.3 lbs. The vinegar didn't seem to hurt the meat in any way. Richard

Thanks for the recipe Clay. I'll give it a try. I've got lots of salmon and plenty of alder wood. Yes, photos. Richard

I like making the effort when I cook, but I'm not crazy about eating that egg mixture. Richard

Enjoyed the "Chorizon" for dinner tonight. We all thought it was very good. I tasted it before I cooked it and thought it tasted even better than the cooked bacon. This is my first time with bacon making and eating "uncooked" slab bacon, so I don't know if it is a good idea to eat the bacon like...

On the menu tonight is the "chorizon" with black beans, rice, salad. I'll let you know how this flavor tastes. Perhaps the "Sichuan" bacon will be soon . . . in fried rice? What would you do with it? Richard

I'll offer this simple version to serve to your self-respecting non-Italian guests. Recipe is from memory of a few days ago (& 1st time I made the recipe - so it isn't exact). Cook your pasta and set it aside. I used penne and cavatappi. Cook your bacon (I used the savory garlic bacon that I...

Maple sugaring! One of the rewards for enduring that climate. Unfortunately we don't have maple sugaring, but we do have cane syruping. Cane syruping! Richard

Bob, I know it would be good. Lately I've been getting the corned beef in a package at Sams Club rather than making it from an unadorned brisket. It is a choice cut of brisket and it is the flat portion. Works great on the WSM if you want to add smoke and make a pastrami, but another way to do...

Looks very good. I like the addition of corn bread and beans. High 40s might be good weather for your neighborhood, but it's in the mid-70s here. Start your tiller. Richard

Josh, as I said in an earlier post (this thread is spread around on this forum, so I guess I'll pick it up here), you inspired me to make bacon. I followed your method, (Josh's earlier post) and recipe for the Maple and Garlic Cured and did two others - Sichuan Surprise and Chorizon. Yesterday I...

Yep, I was surprised and disappointed that Wally didn't have it. They only had Morton Pickling Salt. I tried Albertsons, Winn Dixie, a couple of other groceries including the place where I got the pork belly. Then called meat places in Pensacola, Baker and Mobile. Only one person said she used...

Thanks a lot for the info Kevin. I'll place an order with her this weekend. On another note, I gave up my search for Morton Tender Quick. I cannot find it around here within 75 miles (not that I looked at every store. Had to order it online, but I did buy locally a 9.34 lb pork belly. Richard

Kevin - wish we had a Peruvian restaurant here! If you're near that El Bodegon store, you should stop in and get a jar and check out their other stuff. Lots of products (including butcher shop) you won't find in Americano grocery stores. The paste is a thin paste and has no seeds or pulp (of...

I got a small jar of Peruvian pepper paste at El Bodegon on Military Trail at Forest Hill (?) in South Florida. The label reads: Andino's Food Yellow Hot Peppers Paste Aji Amarillo para Ceviche (product of Peru, distributed by Goya Food) Ingredients: aji amarillo, salt, citric acid. It isn't...

Josh, Thanks for the photos! For the maple cured and the garlic/pepper - did you follow the recipe in Charcuterie on pages 41-43? What wood did you use for smoking? Have you fried it? Now if I can find pork bellies around here. Stop the press! I just called my local butcher and ordered a...