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Recent Posts

  • B

    Cyrus, MN I’m fairly new at smoking meats.
    I like sweet beef jerky/tangy jerky.
    I have a MB 30,Big Chief and I smoke on my Akorn kamado.

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  • @Teamfour If you make a lot fo Andouille I am sure we will have people wanting your recipe, we will eventually make a video about it but the two times I have tried I added too much sodium erythorbate one time and the second time it was amazing, but the video was out of focus!

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  • T

    Hi, Lee from northern Virginia here. Long time KCBS competitor and quarter finalist in the 2014 Terlingua International Chili Championship. We are from southern LA/MS originally, so andouille is our primary sausage. Also Texas red hots, Chaurice, breakfast, and cajun sausages. We cure and smoke our own bacon and Tasso. Hope to learn and contribute here.

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  • O

    @jonathon said in Hello from Ohio:

    @offallygood Glad to have you on the board! You can never have too much bacon, right? That is an offaly good name you have chosen!

    I’m glad to be here. From the looks of it this is a drama free zone. I’m used to the facebook clusterfudge that are recipe groups.

    I really love the pluck. My grandma is the only one that knows I make tacos out of beef heart. You grind up the offal and nobody knows it is there. My sister is really picky. If she knew I was bringing innards to family gatherings, she wouldn’t eat it. LOL

    Here is my bacon:
    0_1548173497213_IMG_20190121_122248.jpg

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  • @offallygood Glad to have you on the board! You can never have too much bacon, right? That is an offaly good name you have chosen!

    read more
  • O

    I am a lifetime BBQ afficionado, but recently got into making my own craft quality cured meats. I hunt with a bow and buy other meat from a local trad butcher. In November I built my first smokehouse and started making bacon. I now have 3 kinds of bacon in the fridge: Canadian, Belly, and Jowl. I smoke pork with a mix of oak, hickory, maple, mesquite, and apple woods. My smokehouse can do hot or cold smoking, so I do cold for bacon and ham and cured stuff, and I hot smoked an orange brined duck for chrismas. When I figure out how to post pics, I will show you. I tend to make my own recipes according to my own tastes.

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