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Re Slick Canadian Bacon. I do similar recipe based on Jogeephus recipe, cure 7 days, the smoke 175 til 145 internal. I like, wife loves, so win win. I call it loin bacon, cause it ain't Canadian bacon. Last batch I did went with boneless pork butts, more fat more flavor. The butt bacon...

My boyhood, many tried other methods. tractors, gas engines, nothing surpassed ol' wore out mule. That cane juice for teen boy early winter. PRICELESS w lamar parmer

Yep the stripping and cutting, then heeling in, (the covering with the cane fodder) to prevent freezing until syrup time, was work. Amazing when I think back how many these old sustenance techniques are totally gone along with most the equipment. In that era peanuts were stacked around...

Growing up in South Alabama late 40-early 50's, syrup making was a community event. Large landowner had large vat approx 4 X 8 ft heavy metal in dedicated shed. Smaller operations use circular cast iron cooker. many of the cast cookers still used that are today as cattle water troughs...

Do most my cooks on ceramic cooker (Big Green Egg). Dislike needing to sear red meats before going in crock pot. I know lots people do these meats in slow cooker, just not appeal to me. Really like the post another subject on this forum that use cast iron to sear then just added veggies and...

Another Response on oil less turkey fryer. Over last 40 yrs have done all 3 options. As M-5 indicates Propane fry may be most tasty option, I was always in fear of fire either on structures or myself. Oil , for that peanut oil better for higher flash point, but minimal difference in than...

I have both the Butterball Electric fryer and the propane infrared oilless. Think fryer does prettier bird, but end result about same. Directions on mine said rub turkey with oil, appears that where fried taste comes from. Someone mentioned cleanliness, the inside of the infrared will have...

Opinions Please. As similar to rob2 pineapple injected ham, have done couple shoulders with garlic, ginger, wrapped in banana leaves to simulate luau, and using reduced pineapple juice barbecue sauce. Just wonder if injected, insert garlic and wrap with banana or cabbage leaves, smoke on...

Jo, Not issue You're addressing, but my early life my Mom & Grandmothers used what they called cold pack canning for all spring vegetables. Green beans, garden peas, cabbage, were blanched and canned in hot water bath. Pickles and relishes done same. Summer vegetables done pressure and...

logged in twice attempted post, when hit submit = must be logged in to reply. Has happened before, today I give up. 5-7 min response gone in cyberspace not fun

As per Jogeephus post head cheese. South Alabama late 40-early50., we called this "Souse". Was truly leftover from hog killing. All was picked off bone. seasoned, put in cheesecloth, and hung to drip fat for 2-3 weeks. Wintertime, central heat never option so hung in kitchen for 2 weeks. Was...

For me I use the prepackaged gravy, and add my desired sausage. But, to go back to early 60's military, SOS, whether chipped beef or ground was always for me acceptable alternative. The cooks would plop an egg on top or let You eat "as is", but rib sticking, and You didn't worry about hunger...

Jo, How long, what temp, size on pig. Always wanted to do one approx 35# on Primo Oval Ceramic. Just never pulled the cord.