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Looks good to me! :tu Did you make a full side or only 1/2? :shrug:

I've been a busy boy. I needed bacon and I used Duncan Henry's recipe and I really like it. I let it sit in the marinade for a week then rinsed it off and dried it really well, then out in the smoker...

Thanks for the well wishes.

Yea Tc has been cleaning out his collection. He tells me that typically he BBQ outside 4-5 times a week so he's invested in a very nice unit. He's having it custom...

Well the day of giving thanks is about over. Two out of three kids were here, we'll all get together at their sisters house for Christmas.

I cured and smoked a whole bird, I haven't done that in...

Yes mate, you will learn as you go. Keep us informed. :tu

PS: I didn't find the pictures anywhere near distracting.

I agree, but only a couple of degs :tu

I tend to agree but it's just that years ago when someone got ground beef it 'usually' came from a cow or two. Now it can come from 1000 different animals. I find it better safe than sorry. I'd hate...

I try to stay up on the latest USDA Recommendation on Internal Temps. I have some older books that have recommend lower internal temps than what are now recommended today.

Here's a link that might...

I too was wondering what the smoker you'd gotten?? :shrug: I'm pretty sure that what's offered in your world is a bit different from what's across the pond.

On a side note; My oldest daughter...

I've been watching Malcom's videos for quite some time now and I've found them very helpful. He posted this one and I for one found it very interesting and informative.

I do hope others will too....

Hey Oz, not really, if you watch the video he slices it about 1/4" thick so it's not as thin and actually much thicker.

I had the dehydrator and the smoker at about 120 degs to begin with so the...

Well I've been playing. 349895

Awhile back Duncan Henry did 3 three different PORK jerky's. I decided to do his Pineapple Pork Jerky. I had to order the California Ham Spice and while the recipe...

Check your email---

I don't suppose that you have any Wendy's Burgers in Scotland?? :shrug:

349773

Hehehe---We'll have to get together and have breakfast my friend to compare the difference!! :tu

For some reason I can't quite think what a Bratwurst would be like as a pattie instead of being in some casing. I guess that a 'Bratburger' could happen--:shrug:

Why wouldn't you??

The one thing that my dad hated about making sausages out on the homestead when they'd butcher was having to rinse out the guts to stuff them back into. He actually thought it...

Actually the only casings that I know of that are plastic are on Bologna and a few others. Here's a little video telling about casings. It's a bit less than 5 minutes and it's very helpful

...

Probably around 25-30 years ago I was in Spokane WA and went to one of the local sausage supply shops (Michlitch) to buy some supplies while I was in town.

A couple of young guys came in with...

Have you ever did something or used something that was such a hassle that you swore that you'd never do it or use it again?? Well I swore that I was done using sheep guts to make breakfast...

Mike, I used two cans of crushed pineapple, I measured out 1 cup and saved the rest for topping. I also drained the pineapple well, just a note.

I also have some left over, I'm thinking of using...

Well I've tried something new, well new to me. They are called Pig Shots as they are supposed to look a little like shot glasses.

Now it's raining here and I "WAS" going to use my Traeger but it...

A "Molcajete" won't work? After a good work out to get one broke in, mine seems to work pretty well. :shrug:

Hey Tim, Any chance of sharing the recipe?? Just wondering--:shrug:

Oh so true about the prep and cleanup. Oh well it'll be interesting how it comes out. Keep us informed. :tu