What are you eating today?

[CowboyRam]

Cooked up some Saint Louis pork spare ribs the other day. They turned great. I normally don't really care for pork, but these were the best I have ever had.

 

[Hpacres440p]

Made a tri-tip this evening. Fast, easy, tender….mmmmm!

 

[Peace]

Whoever gave away the tip to put cheezits in meatloaf, thank you, worked out great.

 

[Named'em Tamed'em]

Whoever gave away the tip to put cheezits in meatloaf, thank you, worked out great.

TC I think!

 

[sstterry]

Whoever gave away the tip to put cheezits in meatloaf, thank you, worked out great.

Now, I guess I will have to make some meatloaf.

 

[greybeard]

Chicken of the woods and sirloin steak!!View attachment 21109

I try not to eat fungus...

 

[kenny thomas]

I try not to eat fungus...

For once I will have to say your missing out on some good eating.

 

[Allenw]

Just pulled blueberry muffins out of the oven.

 

[Jeanne - Simme Valley]

We just splurged and went out for breakfast in a tiny diner. Blueberry pancakes, stack of 2 (plate size) and bacon on the side. Nephew had couple sunny-side eggs, pan fries, sausage, wheat toast and an order of french toast on the side.

 

[50/50Farms]

Wife woke me up to potatoes and eggs in bed, then whipped up some pancakes and got me up for those. I've also had four beers, if that counts.

 

[Mountaintown Creek Ranch]

Just pulled bacon off smoker !
Vac pak 3 and 1 for me !

 

[faster horses]

Just pulled bacon off smoker !
Vac pak 3 and 1 for me !

How did you do that? Did you just cut the 'bacon' off the carcass and smoke it?
Looks delicious and I really would like to know.
TIA.

 

[Mountaintown Creek Ranch]

Start with 1 pork belly.

We just butchered 2 hogs and this one was a Mangalista, which has an incredible amount of fat!

Rub with #1 curing salt, maple syrup, brown sugar, salt and pepper. Important to get the right amount of ingredients per pound !

Put in Ziploc bags.... in a Tupperware in case it leaks .

Cure it for 7 Days in the refrigerator

Turn once every day and move liquid around slab. (It creates its own liquid )

Remove from bag and rinse off. Some people will leave it air dry in the refrigerator for one day .... I don't think it's necessary I just pat mine dry with paper towels

Smoke on indirect heat @ 200 until 150 in center. About 2-3 hrs. I used applewood.

Let it cool, vacuum pack and freeze or will stay good in refrigerator for a few weeks. Then slice off and fry as usual there will be no water come off of this like normal retail bacon that is wet cured or "pumped".

Also need to cook at a lower temp or the sugars will caramelize too quick and burn.

Warning you'll never want to eat retail bacon again.

 

[faster horses]

Thanks!
Important to get the right amount of ingredients per pound ! Could you elaborate?
I'm going to see if I can find some pork belly. This looks and sounds amazing.
Got a 3 day snow storm coming. This will give me something to do.

 

[Mountaintown Creek Ranch]

 

[Jeanne - Simme Valley]

Have you had this?

 

[Silver]

Have you had this?

Ichiban and fried spam?

 

[Jeanne - Simme Valley]

Lol. I didn't know what Ichiban was, but yes (Ramon noodles). A very common Hawaiian meal.
I hadn't had Spam for years. Nephew ate a lot of it in Kauai, cooked on the beach.

 

[50/50Farms]

Have you had this?

I make Korean Army Stew and variations thereof fairly regularly.

 

[50/50Farms]

Made a tri-tip this evening. Fast, easy, tender….mmmmm!

I have those same plates. Get out of my house.