Originally Posted by srvy:
Bacon. I bought 2 bellies and have them in curing salts and marinade in spare fridge. After that pork belly burnt ends video I may go back Sams see if still on sale and give it a try. Though I'd try to cut back the sugars some I don't want burnt end candy.
Also agree on Apple butter but I go store bought Musselmans sadly.
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I do my own bacon, too. It's awesome. What's your cure?
As for apple butter, do you have a slow cooker? I just took two large jars of Musselman's natural, spiced it up, sugared it up, and let it go in the slow cooker on high for almost 18 hours. The last six or so with the lid ajar. [Reply]
I just use Steven Raichlens basic cure I saw on project smoke.
1/3 cup kosher salt
3 tbs ground black pepper corns
2 tspn pink curing salts
1/3 cup mixure of brown sugar granulated came surer maple sugar and sucanat sugar. The later was hard to find but found at smoke and fire in town. Also I can order Amazon market. Nothing fancy but it worked last time and when I'm in doubt I do what Raichlen does.
Originally Posted by srvy:
I just use Steven Raichlens basic cure I saw on project smoke.
1/3 cup kosher salt
3 tbs ground black pepper corns
2 tspn pink curing salts
1/3 cup mixure of brown sugar granulated came surer maple sugar and sucanat sugar. The later was hard to find but found at smoke and fire in town. Also I can order Amazon market. Nothing fancy but it worked last time and when I'm in doubt I do what Raichlen does.
That sounds like a good way to do apple butter.
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I've done a couple with maple sugar, but can't justify the cost for the flavor. You actually get much better maple flavor by doing a homemade brown sugar trick by running cane sugar through the food processor with grade B maple syrup. [Reply]
Originally Posted by Fire Me Boy!:
I've done a couple with maple sugar, but can't justify the cost for the flavor. You actually get much better maple flavor by doing a homemade brown sugar trick by running cane sugar through the food processor with grade B maple syrup.
No kidding that maple sugar was 30 bucks for 16oz bag. That seems like the way to go when i run out this. [Reply]
Originally Posted by Fire Me Boy!:
I've done a couple with maple sugar, but can't justify the cost for the flavor. You actually get much better maple flavor by doing a homemade brown sugar trick by running cane sugar through the food processor with grade B maple syrup.
Maple sugar is more concentrated than mixing syrup and cane sugar.
If you want the EXACT same thing for a little more expense, but still less than pre-refined maple sugar, boil down maple syrup to hard ball stage, then whip it like you would divinity until the water steams off and crystals form on the paddle and bowl.
It's a workout, but you end up with an intense flavorant. [Reply]
Originally Posted by Baby Lee:
Maple sugar is more concentrated than mixing syrup and cane sugar.
If you want the EXACT same thing for a little more expense, but still less than pre-refined maple sugar, boil down maple syrup to hard ball stage, then whip it like you would divinity until the water steams off and crystals form on the paddle and bowl.
It's a workout, but you end up with an intense flavorant.
I didn't suggest it was the same thing. I said I get better flavor by using grade B and sugar.
I looked into making it myself after the first go round with buying it. Don't think it's worth the expense OR the work to make maple sugar myself. I'll stick with blitzing regular sugar with grade B. [Reply]
Late to the party but I always go with a pretty heavy dosing of plain yellow mustard before applying the rub for smoking. You can't taste it but it does seem to keep the meat more moist when it's done, overnight especially.
It's the only way I do it now thanks to GloryDayz. [Reply]
