Food Smokers and Smoking Tips/Tricks/Techniques

I only have to say "I do"

Apparently she didn't like my suggested response of "I can"

 

hahaha, that'd be great if somebody actually said that.

 

Try "YUP"

 

You don't want to have to deal with that shit on your wedding day.

 

I hear and obey, oh great Mistress of the Dark Arts

 

I am from Texas...

 

What I did was sit down and call every butcher shop and packing plant within 50 miles of here when I moved in. 10 years ago only one small Asian market had it nearby and then only once in awhile. Other than that had to drive to the edge of the 50 miles to get it mainly down in Iowa.

Town is now the second largest metro area in the State and just went over 100k people and I can get it in half a dozen places nearby go figure. Once Costco came in that is pretty much where I get all my meat. But if you do have an Asian market somewhere don't over look it.

I gave up on the small farms that don't have a contract with Hormel. They process their own and sell it usually twice smoked at $15 or more a pound. I can get a lot of pork belly at those prices, it is worth hunting it down IMO. Good luck it is worth the hunt!

 

I have a new favorite wing place


First time doing it, and I wouldn’t change a thing. They were amazing. Used a big chunk of pecan and a little leftover piece of hickory. The grill was hot hot hot and cooked for about 25 minutes.

 

Any dipping sauce?

 

wheres scottalot been?

 

Hmmmm maybe @scottalot is having the 12 BBQ's of Christmas. He has the charcoal stash for it?

 

Doc told him no more meat.

 

that would be worse than death to him...

 

Yep and probably to most of us! Charcoal prices would drop though

 

at least in his area...

 

Sorry to hear that man, rip.

 

Mmm, brisket.

 

Just last evening I finished up packaging about 6-1/2 lbs of bacon I cured and triple cold smoked. Took 2 packages to my mom and my wife took 2 to work so before I even got to really enjoy any of it stock piles are dangerously low. So today I picked up a 10.83 lb pork belly and will start the process over again.
I am trying a different recipe "Black Forrest Maple Bacon" with spices I've never used so I hope it comes out well. I'll find out in about month.
10.83 lb fresh rind on pork belly
130g of Morton Tender Quick (20% goes on the rind the other 80% goes on the meat)
75g black pepper
12g ground nutmeg
12g ground mace
7 g ground cardamom
100g white sugar
A couple glugs of pure maple syrup
20" Bus pan w/ lid


1. Bacon will sit in the bus tub for 10 to 14 days flipping periodically.
2. Then removed rinsed toweled dry then a coat of maple sugar then back in the bus tub for 7 days
3. Remove from tub and place on racks in the fridge to dry for a day or 2
4. Cold smoke over several days for totaling 30 to 40 hours
5. Hang in basement or other cool environment for 5 to 7 days to age
6. Portion, package and enjoy.

Also while am waiting for the bacon to cure, last week I made 8 lbs of jalapeno spicy beef summer sausages. Today I took two of the sausage chubs and am making pickled hot bologna with them.

1-3/4 to 2lbs cured sausage of your choice quartered (Obviously my choice is what I made)
2 cups white vinegar
1/2 cup water
1 or 10 tbls crushed red pepper
1 -or 3 tsp cayenne pepper
and nothing hot and pickled isn't good until you throw in a few dried habaneros.

1. Bring vinegar, water and pepper/s to a boil. Remove from head and let cool to room temp or at least below 80 degrees.
2. Cut, quarter and pack bolognas into clean jar with a sealable lid
3. Pour in liquid until bologna is covered. Tap sides of jar to get rid of air bubbles and check to see sausage is cover with liquid.
4. Screw on lid and place in the fridge for a couple of days (I'm waiting a week) before sampling with saltines and smoked sharp cheese.

 

You Texans and your brisket prices. The rest of us be like

 

There ain't nuthin' like a good brisket! (Says the transplanted Texan)