Don't blame the butcher, blame the pig for not doing enough sit-ups. He was just soft and flabby, next time look for a oig with 6-pack abs. :lol: Where I live out in the country there are a few pig farmers, and I now know why they charge more for their pigs than the store bought butcher pigs. Going...

Well i'm good to go

JerBear wrote:I don't see a problem with excess pork fat!

Very true
They were just not as nice as the last two times I bought off of him thats all.

Really not that impressed with these bellies. Lots of fat compared to meat, not like the last ones I got from the same butcher. He is going to get a ear full next time I see him. https://lh3.googleusercontent.com/-QosT0-G4k0Y/Tyx4DfXBxeI/AAAAAAAAB48/vzSUVjHNEmc/s1024/DSC_0023.JPG https://lh3.googleu...

Put 13lbs. of pork bellies in the fridge to cure on Jan 26th. Following the Maple Cured Bacon recipe I posted before. https://lh6.googleusercontent.com/-PPqC8oba-OU/TyIQnxY0UFI/AAAAAAAAB4M/lDtf68tVjbE/s1024/DSC_0015.JPG https://lh5.googleusercontent.com/-seTGbBUWQx0/TyIQgb05REI/AAAAAAAAB4E/paL9XDT65...

Ya the guy who built it is a very nice guy. He actually sent me the PDF plans for it but over time I have lost them with formating my computer. Off of the web site I posted you can still build it with no problem if your good with a tape measure and saw

If you want to build a plywood smoker you should check this one out. Very detailed and not that hard to build

http://forums.mathewsinc.com/viewtopic. ... rel=-10000

Not sure which X-wife left that frog behind but he has stuck by me through thick and thin :mrgreen: Seems I am having a problem getting those sticks into the vac bags.....they keep ending up in my mouth. Darn good sticks :cool: https://lh5.googleusercontent.com/-3BlaeOTdXlA/TyMb5TSkM2I/AAAAAAAAB4k/_...

We have been using that recipe or close to it for years but with out the cold smoking. This part is new to me. You will also find you do not have to refrigerate so long, I have left them only 36 hours and it still was fine.

And yes I am still around but

Yesterday I wanted to try my new stainless steel stuffer tube I made at work for my Kirby cannon. This is a 1\2 inch tube for those skinny sheep casings. https://lh3.googleusercontent.com/-nODR90Vx5aM/TxyO76szbyI/AAAAAAAAB3s/0BeVg22iQlI/s1024/DSC_0014.JPG I went with some more elk and GB,8lbs. total...

DLFL Looks great. I find if you have a slicer that will slice thin slices helps with the cooking and also if you take the IT to 150-152*F in the smoker you only have to reheat it in the frying pan and that helps with the burning of sugars. They sure do look good. I just put 13 lbs. of pork bellies i...

Smoked Gravlax Ingredients: 2 one lbs. center cut Salmon fillets pin bones removed skin on. 1/2 cup white sugar 1/4 cup kosher salt, (substitute non-iodized table or pickling salt) 1 tablespoon coriander seed, just crushed 1-tablespoon white peppercorns just crushed. (Substitute black peppercorns) 1...

Like Keymaster said you won't even taste it after it's cooked, it more of a glue for the rub to stick to than anything else. Some people use extra virgin olive oil for the same purpuse.

For me tell you how elk tastes I would have to try it without adding pork or beef. I only make sausage out. The elk I get comes from a game farm down the road from me and they get feed grain and all the good stuff so I'm sure they taste different than wild elk.

Here is a recipe that Seemore from another forum I belong to started and a fellow that goes by KyNola has refined it. These guys deserve all the credit for it. Thought I would pass it along as it's one of my favorites for smoked nuts. 1 cup of green Tabasco sauce (4 2oz shaker bottles) 1 cup of pick...