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This is in honor of the request of Michele P. who asked for Low-Fat ideas and instead got a few responses and a lot of arguing about diet tips and the efficacy and safety of certain diets. Please leave your comments on that thread and leave your tasty ideas on this tread.

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...

I have a smoked ham bone that I would love to put to use. I'm looking for a soup recipe to use it in, but I do not want to make split pea soup (yuck) any variation of pea soup, I am also not a fan of soup with a lot of beans it it. Call me picky I guess, but I still can remember my mom...

As many of you may know from other discussion about Buying a whole hog I bought a berkshire hog and am now busy making goodies from the beautiful beast. My favorite is bacon! The bellies are thicker than I had dreamt of and I couldn't be happier. I made just regular cured, garlic and...

I'm looking for a sweeter ham glaze. I was not a fan of the last glaze I did that used Dijon Mustard. I don't mind an exotic taste since this ham is for me. It will be a basic brown sugar cured ham and I'm hoping to find a sweet glaze to add and compliment the meat. Thanks, Josh

I just got my pretty little berkshire pig and I have to not so little hams to cure and cook. I have cooked one ham at 250 degrees and it was good. This ham will not have the skin on it. The last time I cooked a ham I did part of it scored and part of it skinless. The skinless part tasted...

I have found some recipes for what I think is Bulgogi on this site, but what I'm wondering more than an exact recipe for both is how the cooking of each differs (although an exact recipe for both sounds good). I found an Asian market that has both kalbi and bulgogi sliced and ready to go...

So i bought some boneless baby back ribs at sams becuase they were $2.00 a pound. Any tips on how to cook these bad boys? I haven't opened the package yet, but I'm hoping that they are still attached somewhat, but I'm not for sure. Any tips or suggestions would help. Thanks, Josh

First of I'll relay my funny and traumatizing experience with my easter ham that I cured and smoked. I had been experimenting with different skin options (skinless, crosshatched, and skin-on). The smoke went great and I brought in the ham at 6:30 and let it cool a bit before refrigerating it...

Well the new brining/curing bucket is getting put to use!!! I got one of the most beautiful peices of meat I think I've ever seen sitting in the wet cure. At 1/2 day per pound in 9 days I can take this 18lb Fresh Ham out and proclaim it an 18 pound CURED ham! Then to the smoke. How long...

Hello and thanks in advance for sound advice. I've read over pretty much all the information on hams and skin. I have a recipe from a book called "Charcuterie" that so far has been dead on as far as good eatin. The recipe calls to cure the ham with the skin on and then smoke it at 200 and...

I'll admit I'm somewhat of a pastrami freak. With this said I thought that I would see what people were talkign about when they said the used corned beef to make pastrami. Since corned beef flasts were sale for $1.99 I picked a couple up. Rubbed em down and made them like pastrami. This in...

Start with fresh pork bellies. I cured mine in batches about 2 pounds each with the skin still on but the ribs removed. These are modified from the book Charcuterie by Ruhlman & Polcyn and by no means perfect. Feel free to add to the recipe and make it better. Maple Cured Bacon Trim your...

Thank you all for the tips on bacon flavors..... Bacon Flavor Thread Here is my finished product... all that I need to add is the fried up product, but that won't be on till after the weekend. I went with a Maple Cured, Garlic and Pepper Cured, and Molasses and Pepper cured. Each flavor...

I've looked on charts and it seems to me that I'd have spare ribs on my hands. I bought a pork belly slab that the butcher removed the ribs from and he put the ribs in the package. They look like spare ribs, but they aren't as meaty as spare ribs I've bought, but they are the same shape...

After a few mistakes I'd like to share my hardships to save someone else some pain (in a particular area that I fell on) Do's Sweep all snow on the ground away from the WSM... its melts, refreazes, and makes for a nice fall. Believe me... I know. Don't Leave your WSM sitting out in the cold...

I found some lamb shoulder that I could afford. I've looked at in the forum here, but never found a tempeture to pull it at. Once its all cooked up does it pull like pork butt? Thanks, Josh

Hi, I was gonna buy some more pork bellies and cure some bacon. I was going to make maple cured bacon, a savory bacon with bay, garlic and pepper, but I'm lookikng for a third flavor. Any suggestions? Thanks, Josh

Hello, I've been looking around my area and have found a place that raises berkshire hogs. Is there any special tips on what I should be looking for when purchasing a whole hog from a farmer or butcher? I'm working towards making my own hams, bacon, and bbq (of course) and in order to get all...

Holy cow/veil...... Tired of waiting for your food? I read about it somewhere and am happy to say that some genius thought to throw on some dogs while smoking. I threw on some high quality beef and veal frankfurts and I'm happy to report that they are splendid. One hour on the smoker while...