Recent content by Pork Belly

I was gifted two gallons of goose breasts, in exchange for smoking some salmon. He requested :Alaskan style salmon jerky" The problem was I was dealing with 14-16 inch Lake Michigan Coho salmon not 30+ pound Alantic Salmon. I Cut the fish in thick steaks, about 1.25 inches, The tail sections...

Dump things you think taste good in a big bowl. You don't need gallons, just enough to cover your jerky meat. Taste your mix, if you are happy with it add 1 level teaspoon of curing salt per every five pounds of meat strips. Add you strips and mix well. Allow the meat to marinate at last 24...

I was gifted about 12 pounds of Canada Goose Breasts. I decided to make lunch meat. Using the Basic Dry Cure I use for bacon I dusted each breast on all sides. The breasts were stacked in a large zip top bag with layers of dried garlic and Coconut sugar between them. The bag of meat was...

I did a whole bone in rear leg off a large doe on Thanksgiving day. Preparations started at the processing stage of the harvest. De-bone the Top Sirloin from the pelvis wile leaving it connected to the muscle group as much as possible. Remove the pelvis half from the end of the leg, leaving the...

My son brought home a couple of trout and asked that I smoke them. Both fish were gutted and the gills removed. I mixed up a 50/50 blend of Kosher salt and Coconut sugar. After a generous application of the cure the fish rested in the fridge in a zip top bag for three hours. After rinsing...

I started with a whole rear leg of pig and boned it completely. If you start at the shank end and work up following the femur you make less of a mess. I removed the bone and split the joint at the knee keeping the hock intact to smoke separately. Using a meat trussing needle and heavy...

I have always cooked briskets fat side down, because that is how I was told to do it. The reasoning being the fat shields the meat from the rising heat. About a month ago I loaded one in the smoker accidentally fat side up. I noticed it the next morning, I also noticed it was more tender than...

The next time you are trimming a full packer cut take a few minutes to smack it around. You you have it fully trimmed and shaped up likely the Point will still be thicker and much higher than the flat. Slam down a hammer fist and a few open hand slaps to reshape the point. Reducing the height...

Easter Dinner was 16 hour Cherry Smoked Brisket, Green Beans with Guanciale & Prmigiano -Reggiano and Potato salad with egg. Apaitizers were Cheese, Venison Trail Balogna and Beef Tongue. The trail Balogna was smoked in my #3, I did the brisket at work in the Ole'hickory SSG. That is not a...

Five pounds beef or venison cut into jerky strips. 1/3 cup Kosher salt 2/3 cup Splenda Brown Sugar Substitute 2/3 cup of soy sauce 1 Tsp Curing Salt 1 Tablespoon Each; Garlic & Ginger Powder Mix all ingredients in large bowel. Store in air tight container for at least 24 hours before smoking...

I made these at work not at home in the SI #3 but wanted to share them anyway. Memphis Style "Dry" Ribs, I started with a 2&3/4lb rack of Baby Backs, No Rub, No Binder, just kosher salt on bare meat. Salt it in a similar amount as to a burger, not heavy and not light. Ribs were smoked at 250...

http://www.yelp.com/biz/new-buffalo-bills-wood-fired-bbq-new-buffalo Winter break is over, I will be lighting the pit and loading the overnight smoke on February 12. Stop by if your in the area, It was fun to meet a few of you last season. http://newbuffalobills.com/menus

I have wanted to try Beaver Tail since I was seven or eight. I guess I read to many books about the mountain men and trappers. I have some friends that trapped some Beaver this week and were kind enough to give me one. There is a large section of meat between the rear legs that forms the...

Posting a little bit of everything today. I have been staying pretty busy between the start of hunting season and work. I hope you see something you like.

http://barbecuebible.com/2014/08/26/guide-nitrites-prague-powder-curing-salts/