Oh really, thats to bad. It seems when you post a recipe from around the world in the around the world forum, SausageBoy wants to give copy right info for every post. Sorry but i'm just to lazy to do it. It's a recipe I found on a open forum and no where in there it said not to post someplace else. ...

SausageBoy wrote:Looks interesting!

Is this your recipe?

It's a basic recipe I have been using. A company called Skillet Street Food and chef Josh Henderson kindly offered up this basic bacon jam recipe. I just added stuff to my liking

Bacon Jam Makes about 2 cups 1 pound smoked bacon, diced 1 medium yellow onion, peeled, quartered and sliced 4 cloves garlic, minced 3 tablespoons brown sugar 1 cup strong coffee 1/4 cup apple cider vinegar 1/4 cup maple syrup Black pepper to taste Optional - your favorite hot pepper sauce to taste ...

ssorllih wrote:Tells us your address> I will bring eggs and orange juice.

If that orange juice includes Vodka than i'm in even if its for breakfast

PHOTO GALLERY of Smoked Pork Products Post your photos of Smoked Pork Products here (if your post does not contain a recipe). [center]Started curing 8 days ago. 12lbs. of pork belly https://lh3.googleusercontent.com/-srCdKo9QmjU/TtUelXPgdrI/AAAAAAAABmU/k4v1ec85c44/s1024/DSC_0028.JPG All rubbed down...

Well I have never bought belly with skin on but others I know have and some trim before smoking and others will trim after smoking as they say this makes it a lot easier to trim. When ever I trim any kind of meat I always use my filet knife and go slowly. You do not want to trim all fat off as that'...

Yes X2 on what he said. And being able to edit your post down the road would be nice too in case you need to change something in it that offends someone or you made a mistake sure would be nice instead of having to wait for a mod to change it for you. Just saying.
Devo

Sauce to add to pulled pork is a mustard vinager sauce. Add just a bit, maybe 1/2 a cup, to moisten the meat and add a bit of flavour after its been pulled. When making a Sammich add some more of the sauce with a shake or two of the rub used to season the butt. This sauce is a perfect match with col...

1 cup ketchup 1/2 cup brown sugar 1/2 cup Dr. Pepper 1/4 cup honey 2 tablespoons Worcestershire 1 tablespoon Dales Seasoning (if you can't find Dale's try this: A good Dale's clone would be 2/3rds Soy and 1/3rd A-1 sauce 1/2 tablespoon garlic powder 1/2 tablespoon onion powder 1/4 tablespoon cayenne...

Ingredients: 2 oz. Kosher salt (about 1/4 cup) 2 tsp. Cure #1 (aka pink salt, InstaCure #1, Prague Powder #1) 1/4 C. Maple sugar or packed brown sugar 1/4 C. Maple syrup 5 lb. fresh pork belly (Makes enough for a 5 lb. belly) Got my two pork bellies yesterday, 12.7 lbs. This is skin off pork bellie...

Made these up this fall a while back and thought I would share some pictures with ya all. Made up a batch of Kielbasa using some left over summer sausage casing's I had. I even remembered to cut them in half to help them fit in the smoker Here's the Pork and beef ground up using the course plate. ht...

andrejwout I been reading your post and was wondering where are you storing your pastrami after you open it from the vac. pack? If it's inside a fridge that has a auto defrost that will suck the remaining moisture out of your pastrami in no time at all. I have had some summer sausage I found at the ...

Well done Chuckwagon. I like to see when people run a tight ship, good for you and keep up the good work you do around here.

For anyone who is interested in using natural cures based on celery products, some excellent work has been done by Prof. Joe Sebranek in the Dept. of Meat Science at Iowa State University. A forewarning - the references noted below are academic in nature and are not the easiest reading (lots of $50 ...

Picked two small fillets of wild salmon yesterday, price is out of this world. Used Kummok recipe with Soy Vay Veri Veri Teriyaki. Getting air dried under the kitchen fan for three hours to get a good pellicle/glaze to form. https://lh6.googleusercontent.com/-NQ6mK6-S7tI/Ts62tnfN-vI/AAAAAAAABkQ/VFMI...