Has anyone done bacon?
I keep toying with the idea of getting 15lb of pork belly, brining it and smoking it.
I keep toying with the idea of getting 15lb of pork belly, brining it and smoking it.
I'm going to do a couple of briskets this spring/summer to get the hang of it, but then want to do one with a brisket from Baldwin Beef (they are in NC just south of Danville, VA).
3lb, 6oz Brisket for $38 or a [URL="https://www.baldwingrassfedbeef.com/shop/pc/Beef-Brisket-Case-14p62.htm"]case (14lb of brisket for $100)
I drove past their farm on my way to get some parts from Will T. one weekend, and got a couple of steaks. Hot damn! Grass fed, natural Charolais beef is damn delicious. (You can get it halal if you want to as well. I used to go to Siler City, NC to the farms meat processor (halal) to get free range chickens (the chicken processing shut down a couple of years ago. Best chickens I've ever had)
Has anyone done bacon?
I keep toying with the idea of getting 15lb of pork belly, brining it and smoking it.
You might be able to find a 4 oz package to try (see pic). Honestly, I've proabably had scrapple in different forms/names (various hashes). It's just the slab looks sooooo nasty.
I agree 100% on country ham for breakfast. Or just sausage and gravy...Yum.
I brought a couple frozen pork rolls back in my carry on last time I was in Philly. Nothing quite like it. I had it shipped once but it was kind of expensive. I might have to do it again for a breakfast surprise for the kids.
I bought a Big Green Egg last spring. I got it because it'll do double (triple) duty as a grill, a smoker and an oven (wood fired pizza). I also don't have the space for a grill and a smoker, and I got tired of paying $400 every few years because my propane grill rusted out (A Webber Genesis is ~$1000).Looks good. Been sticking w 11-12lb briskets, cut in half since I currently only have a portable smoker. This one is a Masterbuilt propane smoker, but I am going to get a bigger electric one. I know some may not consider it as 'pure' but I am just tired of keeping a constant eye on it every 15 mins and dont want to pay 1500 for a Backwoods smoker.
I've tried several times. Apparently I suck at it. Store bought tastes better.
You need at least an 11lb whole packer brisket to make it worth your time. Skip the brisket flats or small briskets, there's not enough fat. Get the whole packers.
I bought a Big Green Egg last spring. I got it because it'll do double (triple) duty as a grill, a smoker and an oven (wood fired pizza). I also don't have the space for a grill and a smoker, and I got tired of paying $400 every few years because my propane grill rusted out (A Webber Genesis is ~$1000).
Yes, the BGEs are expensive (~$1000-1200 for a large and needed accessories), but they last a lifetime. And you can always get other manufacturers that are cheaper (Kamodo Joe, for example)
That's the beauty of cooking - you fuck up, you can do it again. And again, and again. But you still get to eat good (decent) stuff.
I used a green egg and wasnt a huge fan due to somewhat limitited cooking surface.
I'm going to do a couple of briskets this spring/summer to get the hang of it, but then want to do one with a brisket from Baldwin Beef (they are in NC just south of Danville, VA).
3lb, 6oz Brisket for $38 or a [URL="https://www.baldwingrassfedbeef.com/shop/pc/Beef-Brisket-Case-14p62.htm"]case (14lb of brisket for $100)
I drove past their farm on my way to get some parts from Will T. one weekend, and got a couple of steaks. Hot damn! Grass fed, natural Charolais beef is damn delicious. (You can get it halal if you want to as well. I used to go to Siler City, NC to the farms meat processor (halal) to get free range chickens (the chicken processing shut down a couple of years ago. Best chickens I've ever had)
Not trying to sell you one, just a fan. So FYI -
It looks smallish, but: I've got a large and smoked an 18lb turkey this past Thanksgiving - had room to spare. I've done 2 whole rib racks-again, with room to spare (and you can by a rib rack - looks like a file folder rack - to pack more in, or you can add vertical racks). I've seen pictures of people stacking 3-4 butts in, heck I've seen a 50lb whole pig. That's on a Large. Theres a bigger XL size (but about $400-500 more, IIRC).
Going vertical on a Large:
44# pig on an XL:
G
For Christmas I took a pre-cooked spiral cut ham, basted it with a home-made honey/brown sugar glaze and resmoked it for a few hours.
Then what I grilled:
Rack of lamb and a ribeye (1 3/4" thick).