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I just made some bacon the other day. Here's a pic:

I asked this on another post but I'll ask here as well - when you grind the peppers, do you grind them with the seeds or without?

I'll have to try grinding them. I use my collection mostly in whole form. If there are any other folks out there who grind their own, I would be interested in knowing if you, too, grind them without including their seeds. Cascabels are kind of fun, aren't they? I use them in a shrimp recipe...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lee Morris: I have been making my own rubs so far this year and have really been enjoying it so far. Have really liked using various chile powders...

Thanks, Paul. I actually have one of these things.

Kevin, thank you.

What is a pizza screen?

Kevin, I just read this whole thread and I have a question. On Sept. 24/08 you said one could substitute "6 tablespoons plus 1 teaspoon Tender Quick for the salt and pink salt". Can you tell me if this is referencing the bacon recipe in Rhulman's book? That is, the amount of TQ would be equal...

Here's a picture of one I did on the weekend.Cold-smoked salmon

I am new to posting from photobucket so I don't know if it's going to work. Here is my attempt to post a picture of some cold-smoked salmon I made on Saturday with a lot of e-mail help from Don Thompson.I brined the salmon for 48 hours, let it form a pellicule in the fridge for 24 hours and...

I cold-smoked some salmon the other day using the smokenator and my Weber Performer, with thanks to Don Thompson for all his help. I followed the instructions as shown in Michael Ruhlman's book Charcuterie. That is, I brined the salmon for 48 hours (his called for 36 hours - oops), let it form...

He has two other versions in his book. One is Huli Huli Chicken from Paradise and the other is Pineapple Huli Huli Chicken.

I don't know exactly what you are looking for but I have made this and it is very good. If this is not the sort of thing you want, tell me what sort of thing you are looking for other than "yellow rice" and I will see what I can find. YELLOW RICE 250 ml (1 cup) rice 60 ml (1/4 cup) seedless...

Has anyone tried cold smoking salmon using the smokenator? If yes, how did you go about it? I will be using the Weber Performer. I'm thinking if I use 6 or so briquettes and a chunk of alder that should give me a very low temperature. I have some salmon curing right now and plan on smoking...

Well, whew! I can now make or at least get started on my brine. Thank you! I have relatives in Australia - in Perth. In the early '50s there was a migartion of folks from Holland - some went to Canada (the land of the frozen north) and one of my mother's brothers went to Perth (wonderful...

Hi Phil: I know about the pink salt - also black salt, as I have some of both from Hawaii. I was refering to the pink salt in Charcuterie. The Prague Powder that I have is white, not pink. It does not say Prague # 1 or Prague #2, just Prague Powder. There is no other useful info on the bag...

I want to smoke some bacon and salmon by following the recipes in Michael Ruhlman's book "Charcuterie". Both of these call for pink salt. From what I can gather, pink salt is the same as Prague Powder except the pink powder is dyed pink and Prague Powder is white. Is that correct? I also...

This is what I serve with Duck Breats With Ancho-Chili Sauce which I posted in "Poultry" This came from Cuisine at Home. TROPICAL COUSCOUS Toast in a dry pan: ½ cup slivered almonds Whisk together for the dressing: 2 T white vinegar 2 T pineapple juice 1 T vegetable oil 1 T lime juice 1 T...

This is a recipe I got out of The Gourmet Cookbook. I have made it many times and we enjoy it very much. I serve it with "Tropical Couscous" which I have posted "Side Dishes". Duck Breasts With Orange-Ancho Chile Sauce Ingredients: 3 dried ancho chiles, stemmed and seeded 2 cups boiling...

Egads, Jim, you are so right! Never mind his ears - I also see his tail, snout and one eye.