Cold smoking Bacon and Cheese together.
I'm making my first attempt at cold smoking Buck Board Bacon next Wed. Is there any problem trying some cheese at the same time?
View ArticleWhat Next?
Ive been cold-smoking my first-ever slab of homemade bacon today...what do i do next? slice and vacuum pack immediately? wrap in saran and mellow in fridge for a few days? zip lock for a few days...
View ArticleMEAT CUTTING
could i get some imformation what brand of knife and size to cut meat i bought a boston butt and it took me a hour with the knife i have to cut it into cubes to grind , also i am going to try cold...
View ArticleBOSTON BUTT
I STARTED CURING A BOSTON BUTT 6LBS 4 OZ ON 8 29 2012 AND TOOK IT OUT OF FRIG TODAY TO COLD SMOKE . it was blood red more so when i started curing same cure as always and weighet the cure it did not...
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Canadian Bacon
1st Attempt at Canadian Bacon. I used Bearcarver's recipe from an old thread. DSCN7401.JPG woodcutter Oct 25, 2012 bacon-making I had to cut the loin into 4 pieces so I could get to work on time....
View ArticleBacon Coffin!
[h1]Bacon coffin can be yours for $2,999.99[/h1]By Mike Krumboltz | The Upshot – 11 hrs ago Email 16 Print ... Bacon Coffin!
View ArticleUSDA Bacon Definitions
http://www.fsis.usda.gov/fact_sheets/Bacon_and_Food_Safety/index.asp A great resource for bacon information! Check it out!
View ArticleResting bacon...
Hope everyone had a good day. The last bacon I did I cold smoked with heavy smoke for 12hrs. I let it rest for 3 days, sliced and into the freezer. The first few pounds we had, had spots of a heavy...
View ArticleNew to bacon making
Hi, I'm new to bacon making and recently made an attempt at some jalapeño cured bacon. The flavor was great but it was a little tough and won't fry up crispy. Any recommendations/advise????
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Dried Beef and Canadian Bacon, just in time for the holiday's
Big Pig.jpg 19thhole bbq Dec 8, 2014 dried beef 1.jpg 19thhole bbq Dec 8, 2014 dried beef 2.jpg 19thhole bbq Dec 8, 2014 dry beef.jpg 19thhole bbq Dec 8, 2014 eye of round's salt cure for 6 days in...
View ArticleNew to the group trying to make bacon that doesnt taste like ham
Hello everyone! Hope your TBS is rolling this weekend. I have made Canadian Bacon for a few years now and everyone loves it. But I would like to make traditional tasting bacon as well. I have some...
View ArticleFry test with cure #2#2 u
Just curious, is there any problem with doing a fry test on pancetta before drying with cure #2 (in the proper proportions)? I don't have a hangup with nitrites or nitrates, just kinda wondering about...
View Articlecold smokin bacon
could you tell me how to get smoke at cold smoke temp of 100 dgs ? have a master elect smoker and my fire box will not start wood chips untill about 165 dgs . i know about curing and to use a pork side...
View ArticleAny "BACON MAKERS" in the Pensacola area?
Hi. I have been an inactive SMF member for a while. Been very busy, but looks like things will slow down a bit. Is there anybody in the Pensacola area that I can pick your brain? Just getting...
View ArticleAnother BaconMaker...
Hi!! New guy here... Been Makin' Bacon for about a year and a half. I usually make slab or belly bacon. 4+ bellies at a time. presently waiting on a delivery today of 62 lbs. (4) bellies, which is to...
View ArticleSUGAR CURED BACON
I'm pretty new at this, I made my second batch of bacon a couple of weeks ago using pork loins, came out really good. I used a bacon kit that I picked up at Field and Stream, easy to follow very tasty...
View ArticleFirst time making bacon
Picked up a young 150# prolapsed pig Friday for $30. It was younger so not as much fat on him as a mature hog. Got 92# out of it. l already processed and froze the loins into chops and roast, ribs,...
View ArticleFirst time making our own bacon
Well it's been a trying May and June so far.... I work away from home, and last yr was a crazy one, Finally home 3rd week of March the wife and I went on a much needed holiday. When we got home it was...
View ArticleCold or hot(warm) smoke?
I have done both in my bacon smokes. I lean towards the cold smoke. Hot/warm smoke is a little faster. Both seem good. So whats the overall consensuses from the group? Kit
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