Mules Balls!!!!:sHa_shakeshout::sHa_shakeshout::sHa_shak eshout:
That's a slap at prairie oysters in cattle country!:sHa_shakeshout: 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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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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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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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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About 9% of meat weight. Insanity:sHa_shakeshout: https://s20.postimg.org/oha4npzhl/P1280052.jpg https://s20.postimg.org/5c6vdxpyh/P1280053.jpg In the smoker and doing it's thang |
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4 lbs finished -Bowl o Jerky- ready for a road trip
https://s20.postimg.org/klllu8b99/P1290057.jpg https://s20.postimg.org/m1x4ck931/P1290058.jpg |
Looks great!
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How'd the extra spice work out? Was he a fan?
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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 https://uploads.tapatalk-cdn.com/201...a6dc3c5f37.jpghttps://uploads.tapatalk-cdn.com/201...b78b302f8d.jpghttps://uploads.tapatalk-cdn.com/201...8be3af7708.jpghttps://uploads.tapatalk-cdn.com/201...f7377208da.jpghttps://uploads.tapatalk-cdn.com/201...f835628650.jpghttps://uploads.tapatalk-cdn.com/201...97286924e9.jpghttps://uploads.tapatalk-cdn.com/201...98ef97924f.jpghttps://uploads.tapatalk-cdn.com/201...55ce0afd5e.jpghttps://uploads.tapatalk-cdn.com/201...148dacec87.jpg
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Making me hungry. All looks great. One type of smoker is never enough.
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Sent from my SM-G930W8 using Tapatalk |
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Sent from my SM-G930W8 using Tapatalk |
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Speck-ish https://s20.postimg.org/i7i69pr7t/P2080091.jpg https://s20.postimg.org/yiia61bfd/P2080093.jpg https://s20.postimg.org/a204bkq49/P2080092.jpg Lomo Embuchado- Spanish Smoked Paprika Loin https://s20.postimg.org/subzf5esp/P2080094.jpg |
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Not too familiar with this smoker, but I will say that I would avoid any smoker that increases burn rate of the wood chips when cabinet temperature increases.
My propane smoker is easily adjusted to lower temps by cycling the control knob between High and Off visually setting flame height |
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Great looking brisket.
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Great smoke ring on the brisket.
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Curious if anybody has made pork jerky. With the availability and price of pork loins lately, might be worth a shot.
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