I made some buckboard bacon… the first time… I only rinsed it one time… came out very salty… what I did after slicing it… was to soak it in water for about 30 minutes before frying… that removed most of the salt for me.
Best posts made by woodchuck777
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RE: Curing bacon
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RE: Thermo controlled outlets
Auber Industries makes an excellent controller. It can be programmed and the programs can be saved. It will control your heating element as well as the smoke generator. Comes with two temperature probes. One mounts in the cabinet to monitor the cabinet temperature and the other can be put into the meat to monitor internal meat temp. I built a smoker using this and it works great.
Latest posts made by woodchuck777
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RE: Curing bacon
I made some buckboard bacon… the first time… I only rinsed it one time… came out very salty… what I did after slicing it… was to soak it in water for about 30 minutes before frying… that removed most of the salt for me.
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RE: What did everyone cook today?
That really sounds yummy… wouldn’t mind seeing the steps and quantities you use in making it…
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RE: Thermo controlled outlets
Auber Industries makes an excellent controller. It can be programmed and the programs can be saved. It will control your heating element as well as the smoke generator. Comes with two temperature probes. One mounts in the cabinet to monitor the cabinet temperature and the other can be put into the meat to monitor internal meat temp. I built a smoker using this and it works great.
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RE: ??? On pulled pork
I just did a dozen pork butts in my smoker for a church function over the 4th weekend. I always leave mine rest over night. The most important part to me is to make sure you get the internal meat temp up to around 190 degrees… the connective tissue breaks down at that point and the pork pulls really easy and is super tender.
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RE: DIY smoker remodel
Looks really nice… What are you using for smoke generating?
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RE: Lebanon Bologna
rayscheese… Let me know how your lebonon turns out… I bought some of this seasoning as well and intend on making a batch soon. Grew up eating this is Pennsylvania and it’s been my favorite for years…
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RE: Smoked cheese gone bad?
Did you let it rest in the fridge for about two weeks before eating. My understanding i that if you eat it right away you will get a very bitter taste…