meat

So I got bored over the holidays and decided to make some bacon using my WSM. This is not my first time making bacon, but I did scale things up as people are always asking to buy some. So I intend to sell ~20/30 lb or 2/3 of the Pork Bellies that I smoked. I used the method outlined at...

I’m new to cooking smash burgers and found a video on YouTube. I have a trowel at home but not sure what this guy is using in this video. And what kind of technique he is using to smash them. Because i can never get my burgers that thin like a restaurant any help? Here’s the link to the...

Hello guys, here is the latest pork shoulder I smoked. Rubbed with my mentor's barbecue rub. (SerialRub#19) Bonless, Not brined, not injected, not marinated, Hickory wood smoked. Cooked at 215°F and foiled at 160°F up to 198°F. Pulled and combined with vinegar sauce and creamy coleslaw in...

So, I have noticed that this charcuterie section is mostly about bacon, sausage, and a few other basic things that fall under this category. My experience e with charcuterie is a little different, mostly centering around pâté, galantine, rilletes and so forth. I'm curious to know if anyone out...