The Dysfunctional-Palooza Obnoxious Masshole BS Thread

[day_trippr]

fwiw, Strange Brew over in Marlboro has some kind of "groupon-y" thing going on Amazon. $15 buys you $30 worth of ingredients (or anything else I guess), and there are some newbie deals as well...

Cheers!

 

[Cape Brewing]

Forgetting the Bog Water?

Moxie's good stuff. Kinda makes you want to brush your teeth after you finish one.

Oh.... Thats too bad. We were going to donate a keg of our Stinger to Masstober Fest for "marketing" and the fact that Big John is awesome.

But since you think its vile...

Never mind.

 

[Melana]

You are a funny man....

 

[Cape Brewing]

I think you forgot "and super hot"

 

[Melana]

Sure, I forgot....


Been meaning to ask you... Are you still curing your own bacon and such?

 

[paulthenurse]

Is that a new one from the Urban Dictionary?


"Curing your own bacon..." Shining the brass monkey... Saluting the admiral... Flogging the donkey... Mastering your own domain...

 

[paulthenurse]

Oh.... Thats too bad. We were going to donate a keg of our Stinger to Masstober Fest for "marketing" and the fact that Big John is awesome.

No you weren't. You're lying you're ass off.

 

[Melana]

Oh and Brian, I want a bottle of the lambic.

 

[Cape Brewing]

Oh and Brian, I want a bottle of the lambic.

you are officially on the list... just got your email.


and yes... as opposed to PTN's desperate attempts at humor, I AM still curing and smoking my own bacon. I just did 13 lbs two weeks ago and brought all of it up to the Homebrew jamboree up in NH. We went through 7 lbs.

It's reeeeeeally tasty. I have been refining my process for a while now as bacon is a close second to beer in my personal book.

I'll slice off a baggy and leave it in the freezer at The Bog for next time you or BJM swing through.

 

[Cape Brewing]

No you weren't. You're lying you're ass off.

I guess we'll never know now as it's too late any way....

by the way... we're getting some really nice Twitter traffic on the Stinger today... just think... ya coulda had a WHOLE keg of it.

Oh well.

 

[paulthenurse]

Ok Jim Jones. You offered the cool aide. Gee Thanks

 

[Thunder_Chicken]

fwiw, Strange Brew over in Marlboro has some kind of "groupon-y" thing going on Amazon. $15 buys you $30 worth of ingredients (or anything else I guess), and there are some newbie deals as well...

Cheers!

Wow - I finally got something useful out of this thread. Thanks day_trippr!

I'm almost glad you started this thread PTN. Though I'm sure you'll respond with something that will make me sad that you started this thread. Ah well, such is life.

 

[Cape Brewing]

.... like another picture of himself?

 

[Thunder_Chicken]

.... like another picture of himself?

Nah...they have an art exhibit in Paris dedicated to him:

http://www.mariapreta.org/2013/09/primeira-expo-cu-exposicao-que-deu-o.html

 

[paulthenurse]

I'm a farkin star! And in France no less. Me, my arsehole (no, not Cape and not Beef Stick... My honest to god arsehole) and Jerry Lewis. I'm a little choked up.

 

[paulthenurse]

Sox clinch. And tequila makes me happy.

 

[Thunder_Chicken]

I'm a farkin star! And in France no less. Me, my arsehole (no, not Cape and not Beef Stick... My honest to god arsehole) and Jerry Lewis. I'm a little choked up.

Your mom and dad must be so proud.

 

[Thunder_Chicken]

The photographer definitely got your good side PTN, though you should probably get those tapeworm eggs in the last image checked out.

 

[Melana]

you are officially on the list... just got your email.


and yes... as opposed to PTN's desperate attempts at humor, I AM still curing and smoking my own bacon. I just did 13 lbs two weeks ago and brought all of it up to the Homebrew jamboree up in NH. We went through 7 lbs.

It's reeeeeeally tasty. I have been refining my process for a while now as bacon is a close second to beer in my personal book.

I'll slice off a baggy and leave it in the freezer at The Bog for next time you or BJM swing through.

Next time I see you i'll have to pick your brain regarding the process.

 

[Cape Brewing]

Next time I see you i'll have to pick your brain regarding the process.

It's really simple.... Salt, sugar, & pink salt (curing salt)... cover a whole belly with the mixture and seal it in a large ziploc bag. Toss in the fridge for 10-14 days, flipping it every other day or so.

Rinse off... Smoke with whatever you prefer for wood chips.

The big thing I am able to do since my smoker will do it... Is I cold smoke (at 115 degrees) for 14-16 hours. I then smoke another two hours at 275 to bring the internal temp up to 190.

Cool, slice, cook, eat.

 

[Melana]

It's really simple.... Salt, sugar, & pink salt (curing salt)... cover a whole belly with the mixture and seal it in a large ziploc bag. Toss in the fridge for 10-14 days, flipping it every other day or so.

Rinse off... Smoke with whatever you prefer for wood chips.

The big thing I am able to do since my smoker will do it... Is I cold smoke (at 115 degrees) for 14-16 hours. I then smoke another two hours at 275 to bring the internal temp up to 190.

Cool, slice, cook, eat.

Yeah, I've got cold smoking capabilities.... Just wondering if you had any additional wisdom beyond what the books will tell me.

 

[bluemoose]

I like to use molasses, brown sugar and maple surup, the dark stuff. You can add herbs and spices to taste. Rosemary and thyme and garlic add some nice favors.

 

[Melana]

Thanks bluemoose.

 

[paulthenurse]

How do you keep the temp that low?

 

[the_bird]

How do you keep the temp that low?

 

[the_bird]

Alternatively,

https://www.youtube.com/watch?v=rPU0hK--eTs

 

[paulthenurse]

That was helpful. Thanks Jay.


I think my electric starts at 125*F. and not sure if I even get smoke at that low temp. Doesn't it need to be higher in order to get the wood chips to smoke?

 

[Melana]

you can use dryer vent hose to off set your fire (in your case Paul you could use Bertha as your smoker) the DVH will cool the smoke going into the smoker.
does that make sense?

 

[Melana]

it's ghetto but it works....

 

[bluemoose]

That was helpful. Thanks Jay.

I think my electric starts at 125*F. and not sure if I even get smoke at that low temp. Doesn't it need to be higher in order to get the wood chips to smoke?

If you start the smoker without the bacon in it, let it start smoking, then add the bacon and turn down the heat that will get you started. Every time you add some chips, open the door and turn up the heat until it starts to so
Joke again, then turn it down. This is if you want something nice and smokey at 100degrees.