Kolek planning to go pro
Home made bacon for the tailgater at Lambeau today.
Wow, I'm very concerned for Benny. Being able to mimic Myron Medcalf's writing so closely implies an oncoming case of dementia.
The thing I like most about homemade bacon... the fact that it's water content is much lower than packaged bacon makes it easy to separate a few strips while it's still frozen, for those mornings when you need want some bacon but don't quite want need a full pound. Just slam the frozen, pre-sliced slab against the countertop, peel off what you need, and throw the rest back in the freezer.
Or don't freeze it in the first place. Unless you only eat bacon like once a month, it won't go bad in the fridge. And if you only eat bacon once a month, what is wrong with you?
Thanks guys. Any good recs for a electric smoker. Maybe starting with that and if end up using a ton will shell out the $ for an egg later on. TIA
Mine is a Materbuilt. You can get the base model for $150.
37,000 views since the beginning of August, what the hell are you people talking about?I have never opened the thread, I thought it would go away peacefully, die of its owne accord, but no, it lives on and grows like the blob.14 pages that I have never read, I wonder if I went to the wrong University. I must be on another planet, so much interest in "smokers". What a world it must be living in Wisconsin these days, pontoon boats and smokers, oh boy.
Thanks for stopping by.
great advice from the "real" master-the masterbuilts are super easy to use, especially for starting out and inexpensive. also check out their website. https://www.amazon.com/Masterbuilt-20070210-30-Inch-Electric-Analog/dp/B0034VXAY0/ref=sr_1_2?s=lawn-garden&ie=UTF8&qid=1481022994&sr=1-2&keywords=masterbuilt+electric+smokerhttps://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY/ref=sr_1_1?s=lawn-garden&ie=UTF8&qid=1481022994&sr=1-1&keywords=masterbuilt+electric+smoker this is the one that i've had for 3-4 years. next one will be the bluetoothand then they have a portable for $99-https://www.amazon.com/Masterbuilt-20073716-Portable-Electric-Smoker/dp/B01FJVSX30/ref=sr_1_8?s=lawn-garden&ie=UTF8&qid=1481022994&sr=1-8&keywords=masterbuilt+electric+smokerand last but not least-an electric "egg-like" for $82https://www.amazon.com/Masterbuilt-20078616-Electric-Bullet-Smoker/dp/B01FJVSWFY/ref=sr_1_12?s=lawn-garden&ie=UTF8&qid=1481022994&sr=1-12&keywords=masterbuilt+electric+smokerthese prices are probably a little better than gander mountain or company direct.
Any time, my pleasure, just had Italian smoked wild bore salami, not my thing, wife loved it, there are hillybillies everywhere and not just in Texas and Virginia.
Sorry to throw water on smokers but smokers, like sugar, likely increase various cancer risks considerably. I am not a doctor but I am a two time cancer surviver with considerable first hand knowledge on the subject. True almost anything has some risk and yes we are all going to die from something but cancer is a horrible way to go. I have seen far too many fall to this disease.
Rocket, I have never smoked on an electric smoker before, what are your overall thoughts? I am looking for something to just make it easier/cleaner, thus being able to do it more often, without sacrificing too much flavor.
Comical.Besides the fact that - other than rocket about whom I am not sure - the top contributors to this thread are living in Illinois, Minnesota and Washington.... that someone would essentially equate his wife to a hillybilly (which in this case amounts to vociferous resentment of his own wife, be it deliberate or subconscious) on a public forum has to be a new level of achievement for smoked meats.
the "smokin purists" probably cringe, but i love the electric because i can control the temperature like an oven. if your want to make cleaning easier, tin foil, tin foil and more tin foil. also, spray down anything not tin foiled with pam or some other spray oil. and, clean it more often. as for the flavor, chili could probably tell you more about that, but it still burns the wood of your choice. i haven't had many people turn down a good piece of smoked meat(or fish). i think it's like people who still believe the charcoal grill is the only way to go. doing a pork shoulder or belly and beef brisket for Christmas. i love the side loader, as most decent smokers have, so you don't have to open the doors to add chips. this may be somewhat biased as i've never used anything but an electric, but i believe they do a nice job
I love my electric smoker. Simple to use, very easy to control temps, and great flavor. A BGE is super intriguing. With the right accessories, it is incredibly versatile as a smoker, grill, and oven. You can dial down the temps to cold smoking (I use for bacon), or dial it us to 600+ degrees for killer steaks.