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  #451  
Old 01-14-2018, 06:28 PM
SlowHawk SlowHawk is offline
 
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Mules Balls!!!!:sHa_shak eshout:


That's a slap at prairie oysters in cattle country!

Coglioni di Mulo: The Mule's Balls of Gubbio

Coglioni di Mulo, Mule’s Balls, the testicular joy of Gubbio and surrounding countryside (also popular in the Abruzzo).

https://www.wanderingitaly.com/blog/...glioni-di-mulo

Laughing.
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  #452  
Old 01-15-2018, 03:34 PM
ganderblaster ganderblaster is offline
 
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Duck Bacon and Brie snack
Good lawd!! Would you share the recipe?
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  #453  
Old 01-15-2018, 07:49 PM
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Good lawd!! Would you share the recipe?
Sure

Brine to 40% of meat weight
Brine strong coffee
cure 3g per kg including brine weight
Salt 22g per kg including brine weight
Molasses 10g per kg including brine weight
or 10g dark brown sugar or Jaggery per kg including brine weight

Brine 2-3 days rinse and then dry to touch 24 hours then cold smoke to taste-mature age open to air 2 days and slice and fry
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  #454  
Old 01-16-2018, 11:19 AM
ganderblaster ganderblaster is offline
 
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Sure

Brine to 40% of meat weight
Brine strong coffee
cure 3g per kg including brine weight
Salt 22g per kg including brine weight
Molasses 10g per kg including brine weight
or 10g dark brown sugar or Jaggery per kg including brine weight

Brine 2-3 days rinse and then dry to touch 24 hours then cold smoke to taste-mature age open to air 2 days and slice and fry
Thanks!!
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  #455  
Old 01-21-2018, 07:01 PM
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8 year old grandson had a sleepover last night.

Breakfast this morning he crushed 1kg of Hickory Smoked Onion injected Back Bacon.

Insanity.

Next week I am going to coat the back bacon in Wasabi Crushed Peas

Just to slow him down a little bit
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  #456  
Old 01-21-2018, 07:05 PM
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8 year old grandson had a sleepover last night.

Breakfast this morning he crushed 1kg of Hickory Smoked Onion injected Back Bacon.

Insanity.

Next week I am going to coat the back bacon in Wasabi Crushed Peas

Just to slow him down a little bit
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  #457  
Old 01-27-2018, 06:43 AM
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Sending #2 son back to BC for another tree planting season-Loves Tasso and Jerky-Soooo 2 birds 1 stone.
Tasso Jerky
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  #458  
Old 01-28-2018, 10:20 AM
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Sending #2 son back to BC for another tree planting season-Loves Tasso and Jerky-Soooo 2 birds 1 stone.
Tasso Jerky
Suicide Tasso Jerky has the most spice weight per kg of any jerky I have ever made as per request of #2 son on his way west tomorrow for Tree Planting season.
About 9% of meat weight. Insanity





In the smoker and doing it's thang
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  #459  
Old 01-28-2018, 04:54 PM
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  #460  
Old 01-29-2018, 08:26 AM
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4 lbs finished -Bowl o Jerky- ready for a road trip


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  #461  
Old 01-29-2018, 08:35 AM
gtr gtr is offline
 
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Looks great!
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  #462  
Old 01-29-2018, 10:56 AM
Jimvinny Jimvinny is offline
 
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How'd the extra spice work out? Was he a fan?
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  #463  
Old 01-29-2018, 11:17 AM
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How'd the extra spice work out? Was he a fan?
He said he thought it was supposed to be Hot!!!!!!
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  #464  
Old 01-29-2018, 04:58 PM
Hunter 22 Hunter 22 is offline
 
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I have 6 smokers. Each work great for there own thing here's a few pics. Deer prime rib, beef prime rib, ham ribs, brisket, chicken, and smoked ice makes any scotch that much better lol just ask if you want to know how. Great pics guys

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  #465  
Old 01-29-2018, 05:02 PM
gtr gtr is offline
 
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Making me hungry. All looks great. One type of smoker is never enough.
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  #466  
Old 01-29-2018, 05:06 PM
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smoked ice makes any scotch that much better lol just ask if you want to know how.
I'm asking for everyone else... recipe please!!!
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  #467  
Old 01-29-2018, 05:10 PM
Hunter 22 Hunter 22 is offline
 
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I'm asking for everyone else... recipe please!!!
It's actually quite easy all you do is when you were smoking anything else you leave a steel bowl full of water in the back of the smoker. I personally like the boulder smoke flavors like Mesquite and Hickory also black cherry is really good. Then when you are all done cooking there will be a small layer of film peel that off then pour it into ice cube trays. Freeze and enjoy.

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  #468  
Old 01-29-2018, 05:10 PM
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Making me hungry. All looks great. One type of smoker is never enough.
I have to agree each one serves a purpose

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  #469  
Old 02-08-2018, 12:33 PM
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Lomo Embuchado-Spanish dry cured Pork Loin w/Smoked Paprika, Black Pepper and Garlic.

Dry Cured Juniper Loin in the style of Speck

Both just finished curing and now drying for a cold smoke session before 6 weeks in the cave
Home stretch

Speck-ish




Lomo Embuchado- Spanish Smoked Paprika Loin

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Last edited by omega50; 02-08-2018 at 12:52 PM.
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  #470  
Old 02-13-2018, 08:21 PM
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Jerky prep for a batch of Galangal Teryaki

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  #471  
Old 02-14-2018, 03:47 PM
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Ready for smoker
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