Here is the official photo other than the air bubbles it turned out very nice!
Tried my hand at some frog [email protected], aka pickled brussels sprouts (not from my garden). Also my first attempt at canning. 🤞🏼
calldoctoday I cut a belly in half and did it two ways. On the left is wet cured and on the right is dry cured. The overall preference in the house is dry cured for the win. That said, I think I’m going back to my original recipes. I used the EQ method and the wife actually agreed with me (before I said anything, but hey a win is a win, right?) that the flavor wasn’t there like with the original recipes.
The bellies were smoked for “a few” hours on my offset over a combination of two woods. I used oak splits to keep the fire burnin’ (an REO Speedwagon ear worm for you…) with hickory chunks doing the bulk of the work to Keep Pushin’ on… (Notice what I did there?)
At any rate, I Can’t Fight This Feelin’ any longer… it’s Time for me to Fly… I gotta get Back on the Road Again tomorrow. Gonna jump on our REO Speedwagon (actually it’s a Spencer Fire Apparatus) and … Oh never mind. (Take it on the Run)
Even you Team Blue people can probably guess what my playlist was while I was Smokin’ (Was that just a Boston ear worm)
badfire2625 I dont know how I missed this post a couple days ago, but its great
samspade I’m surprised your not seeing wages rising, it’s unbelievable around lower Wisconsin. All these sign on bonuses (one company doing a $5000 sign on) most are $2000. Starting wages of $16-$26 an hour just for mediocre jobs that are typically around $10-$12 and hour. So much for the federal starting wage of $15, most places are above that already. Besides what I call fresh out of high school jobs for starting workforce.
Fractured Fitness It can be different depending on a lot of factors, if your smoker wont start as low as you want then you will want to add the meat right away to get the benefit of some thermal conditioning as the smoker gets up to temp, and with a smoker full of cold meat it will take a little longer. If your smoker will start as low as you want them you should add meat when your smoker is up to temp.
processhead I thought that about veal until I recently had a chance to play around with it. I mixed it 50/50 in a brat and a batch of meatballs and it certainly adds a touch of decadence. Perhaps it’s the fat?
Lol, I am all about the decadence!
Jonathon as much as it pains me to encourage the Blue Leader, one thing to think about is that you worked for about ten hours. That might have offset the additional calories from the pizza. From what I can see of you here in your posts and on the videos, you seem like a determined and focused person. You got this. Yeah, I know I’m like 10 days after this post but like I said, I work a ton and am very sporadic (I hope I spelled that right after all my Manhattans today…) with being able to get on here.
processhead I went to a local meat market the other day for some country style ribs. The butchers gloves had meat on the cuffs that was so dry it was dark brown. I also wear gloves and wash frequently. I just thought maybe this butcher might wash more often if he was bare handed. 🤔 but then again maybe not
A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.