Recent content by BedouinBob

I got the itch to make some bacon so I got 2 pork bellies and a pork loin from Costco and went to work. The first way I did it was to use Pork Belly's recipe but I used maple sugar instead of regular sugar. Can't wait to see how this turns out. For the second I made Black Forest bacon and used a...

I have been wanting to do a curing chamber for a while. I finally decided to just go for it and built it out. Then I needed meat. So I did a braesola, two filletos, Finicionna, Milano sausage, lonza, and two capicolas. I had a Umai prosciutto already working that should be done in a week or so...

Well, they had fresh ham on special this week so I figured, "why not"? So I started with a brine that will run at least a week. I may go two. For the brine I used dill pickle juice from homemade ones I did this summer and added less salt but the full amount of pink salt. I also added black...

I decided to take a fresh picnic and make a ham. I put the 9 pound pork shoulder into a Michael Ruhlman  brine and added juniper berries, garlic, and sage leaves. I let the brine work for a full week. Then I rinsed off the meat and allowed to dry for several hours. I made a rub of olive oil...

For our culinary paring today we have smoked bologna and chicken quarters.  8) I brined the chicken in a standard poultry brine for about 4 hours. Rinsed them off and then put a little olive oil and a pretty standard season salt on them to get them ready for smoke. I also scored a chub of...

I dry aged some prime ribs over Christmas and had to cut the ribs off to get the meat to fit into the dry age bags. What to do....what to do?  :) So a weekend or so ago I brought out the ribs, rubbed them in mustard, put Santa Maria Rub on them, and rested under plastic over night. The next day...

I have been working up to trying my hand at charcuterie and salumi and have already started some sopressatta and braesola (but forgot the pictures. 😳 I will post them when they are done). This week I started Filetto two different ways. Way #1 is using Michael Ruhlman process: salt box method...

I did this once before without smoke but decided this time to give it a cold smoke before I cooked it in the oven. Cooking porchetta requires too high a temperature to do it in a smoker. I scored the skin side of a pork belly, salted the meat side and let it sit in the refrigerator overnight...

I did a 30 day age, trimmed, and added rub. Now it is going in for a little rest before the big show tomorrow. Merry Christmas All!

I used a basic sauce format but modified it. It is meant for chicken but it is also great on ribs. Since this was the first time I used this sauce I added 1/2 tsp of red food coloring to make it look more like what you get in a Chinese restaurant but I don't think it is necessary. 1/2 C Hoisin...

I swiped this from my Allrecipies account but it is a good one. Bourbon BBQ Sauce: 1/2 Onion, minced 3/4 C Bourbon - don't use your best stuff as you won't be able to tell in the resulting sauce....just make it drinkable.  :o 1/2 Tbs Salt 1/4 C Tomato Paste 2 Tbs Liquid Smoke 1/2 C brown...

This is a modification to another sauce I have but here goes: 1/2 Onion, minced 3/4 C Cranberry Sauce - I made mine home made since it is so easy 1/2 Tbs Salt 1/4 C Tomato Paste 2 Tbs Liquid Smoke 1/2 C brown sugar 4 cloves garlic, minced 2C ketchup 1/3 C apple cider vinegar 1/4 C...

So RG got me thinking cranberry......I had a pack of St. Louis ribs from Costco so I had to try it out. I did 3 sauces: L to R in the first picture is cranberry BBQ sauce, Asian BBQ sauce, and Bourbon BBQ sauce. I will have to put the recipes in the sauce section but not today! The ribs turned...

I had some leftover pork belly and pork loin leftover from when I made porketta (see earlier post: http://smokinitforums.com/index.php?topic=5729.msg53243#msg53243 ). So I made some bacon and Canadian bacon with them. Great results!

Ok, this is something I have been wanting to try for a get together in January. I didn't actually use the SI #2 for this round as I wanted to stay true to the original recipe first before I modified it. Porketta is a pork belly with scored skin, flipped, and covered in garlic and herbs with some...