What did everyone cook today?
-
wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska
8# of Bacon in to cure.
-
lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to wdaly on last edited by
wdaly - I really want to try this. Maybe when prices drop some.
-
Nice! We cure and smoke about 80 pounds a year. Love it!
-
Did a big batch of brazed pork short ribs with carrots , lots of mushrooms and plenty of Yukon gold potatoes in a tomato paste port wine sauce. I used a large Fry Daddy for the whole cook. Turned out great (my wife’s words, of which I agreed ). I lucked out because it was a self creation.
-
Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Vide
I’m freezing a few bellies when I find a uniform thickness. I’ll wait till later fall to brine and cold smoke them.
What is your procedure and cure, if I may ask?
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraskareplied to Denny O on last edited by
@dennyo I use Excalibur’s dry rub with bacon taste booster. Pretty much use the process in the dry rub bacon video on Meatgistics. I cut the belly in half after coating both sides and place in a 2.5 zip lock bag. Refrigerate for 7 days, turning everyday, and then smoke with a combo of apple and maple pellets. I’ll be rinsing this one three time as I thought the last one was a little salty. Everyone else liked it, though.
-
lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to wdaly on last edited by
Keto Chicken deluxe sandwich
Took some of that sous vide chicken breast with the Excalibur seasoning and split in half. Added avocado, pesto, cheese, tomato Wrapped in lettuce. Wish I had some bacon but ran out. Served with peppers and a habanero dill. Not a bad supper.
-
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to lkrfletcher on last edited by
lkrfletcher not bad. I could go for that.
-
T Tex_77 locked this topic on
