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  • @Michael-Wright Looks good! I’m impressed that you made this and really excited to try it at some point! I am wondering if other cures would act differently with beef but it sounds like the first one to try is the regular Excalibur Bacon Rub Cure!

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  • M

    I bought beef bacon from a smokehouse for $6.20 per pound. I was so disappointed, that I decided to make my own. I used a beef navel that I got from a local butcher, and used Walton’s “Excalibur Bacon Rub Cure”. I followed the directions for this product. The end result is unbelievable! Some of the best bacon I have eaten. If I did not tell you that it was beef bacon, you wouldn’t know that it wasn’t pork. I am making beef bacon to cut down on pork. Could not be happier.!!
    0_1536088645623_20180901_103319.jpg 0_1536088663003_20180901_103528.jpg 0_1536088736185_20180901_103644.jpg

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  • T

    Thanks Yeah I drink a few waiting on it to cook last night! LOL
    I’m thinking that if you need more cheese, and I like lots of cheese, that pepper jack might work with it?

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  • @tarp I added ECA to my pepperoni too, I really liked it but the overall opinions on using the ECA were mixed. It seemed like those who liked it really liked and anyone who didn’t like it hated it. Oh well, to each their own, right?

    Glad to hear the Ghost Pepper Cheese did well, love that stuff. Nice set up you got there by the way! Roll a keg out there and you’ve got yourself a perfect spot!

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  • T

    0_1535646378423_pepporni cut.jpg 0_1535646401597_Garry's smokehouse.jpg
    I know better but, got delayed by thunderstorms so I didn’t put on smoker till 1530 so it was midnight before everything cooled and was put up. The ghost cheese is great! I did a 10# batch total and added 1 1/2 cups to about 8# and mixed. Then at about 5 #s left and added .50z of Encapsulated Citric Acid. The ECA is OK, but my wife does’t care much for it. This was just a try I’ve never used it. Think it would be better in snack sticks. Now the Ghost cheese gives a great Hot kick. We both love it. Might need a little more but not to much. I just stuffed some plain then with only cheese, then the ECA also. A little of each. Also added a little smoke for 2 hours then used my gas heat to keep the temperature controlled. Bottom line is the Ghost cheese has got a real punch so a little goes a long way. I will be added it to other things I want to spice up.

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  • @tarp Really wishing I had added Ghost Pepper Cheese to the pepperoni I made here a few months ago now! Let us know how it turned out? Did you use Encapsulated Citric Acid?

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