Forgetting the Bog Water?
Moxie's good stuff. Kinda makes you want to brush your teeth after you finish one.
Cape Brewing said: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.
Oh and Brian, I want a bottle of the lambic.
No you weren't. You're lying you're ass off.
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!
.... like another picture of himself?
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.
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.
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.
paulthenurse said: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?
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?
paulthenurse said:So the length of hose and the ambient outside temp regulates the temp in the smoke box, right? (Using Melana's method) do you just use a cardboard box or something more elaborate?
paulthenurse said:What do you do about the skin? I've left it on but in not crazy about the strip of hard crunchy skin when it's cooked. I tried skinning the belly but that didn't go so well
Enter your email address to join: