Winter clean out..... (Page 4)

Originally posted by mdg2003

My Mom would make it as a special meal for my dad. The rest of us hated it and that smell!
One of the many dysfunctional parenting skills my father possessed was the "you're not leaving the table until you finish what was on your plate." It made mealtime a pretty horrible experience on a regular basis. Liver and onions was the one exception to that rule. He made us at least try it one time, after that he never pushed the issue. I recall the rest of us having grilled cheese sammiches or something instead

Originally posted by Left Brain

Chicken gizzard jerky?????  Let us know how that turns out.  We clean and eat quail gizzards and they're excellent......but we fry them.  Never thought about jerking them.

Originally posted by mdg2003

Got the smoker out yesterday.. … .

Originally posted by mdg2003

http://amazingribs.com/recipes/porknography/making_bacon_from_scrat... -

Follow the instructions to the letter and you'll never look back. I tried a batch of the Asian recipe listed here, but wasn't really that impressed. It was good, just not to my liking. I buy the cryovac bag of pork belly from my grocery store. Best if it's fresh and never been frozen. This slab was 10 pounds. I cut them into 1 pound chunks and put no more than 2 pounds in one ziplock bag. This crucial to the process. Also, never stack the bags on top of each other or the brine will not penetrate leaving you with flavorless bacon. I made that mistake once and luckily it was only 4 pounds. Be sure to rotate the meat and massage every day of the 7 day cure process. Smoke at 225 til the internal temp hits 150; this takes about 2 hours tops. I'm currently using a propane smoker and use hickory pellets. I've tried apple, but like the hickory to counter the already sweetness the maple syrup adds. This bacon will not crisp up like store bought bacon and should be cooked a little lower and slower. Glad to help if you have any more questions.