Show us how you eat it!
- ducky
- Rank: Premium Member
- Joined: Thu Feb 28, 2013 5:17 pm
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Re: Show us how you eat it!
Funny you say that. I've just finished cleaning off the next round and putting it on the rack to form a pellicle overnight. Each one was brined slightly differently. Want to work out which on is best.
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- Bluefin
- Joined: Wed Oct 01, 2014 4:21 pm
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- 4liters
- Rank: Premium Member
- Joined: Mon Dec 29, 2014 8:05 am
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Re: Show us how you eat it!
Post up some tasting notes
2015/16 Fisting Victoria Species comp total: 289cm
Brown Trout: 37cm
Flathead: 51cm; Squid: 36cm; Australian Salmon: 51cm; Snapper 46cm; Silver Trevally 23cm; KGW: 45cm
Major Sponsor: Rim Master Tackle
Brown Trout: 37cm
Flathead: 51cm; Squid: 36cm; Australian Salmon: 51cm; Snapper 46cm; Silver Trevally 23cm; KGW: 45cm
Major Sponsor: Rim Master Tackle
- ducky
- Rank: Premium Member
- Joined: Thu Feb 28, 2013 5:17 pm
- Has liked: 22 times
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Re: Show us how you eat it!
I followed this recipe for #1
http://www.foodnetwork.com/recipes/homemade-bacon.html
#2 was the same but I doubled the salt
#3 was the same but I doubled the brown sugar.
#3 was the unanimous winner. The double salt stuff I'll use to flavour things in small doses. The salty and normal stuff I'll give away to a few people to try out and I'll keep #3 for myself haha.
Smoked over hickory for about 2.5 hours after a 6 day brine and 12 hours in the fridge drying on the rack.
Next time I'll cook #3 over Apple wood and see if I prefer the taste.
http://www.foodnetwork.com/recipes/homemade-bacon.html
#2 was the same but I doubled the salt
#3 was the same but I doubled the brown sugar.
#3 was the unanimous winner. The double salt stuff I'll use to flavour things in small doses. The salty and normal stuff I'll give away to a few people to try out and I'll keep #3 for myself haha.
Smoked over hickory for about 2.5 hours after a 6 day brine and 12 hours in the fridge drying on the rack.
Next time I'll cook #3 over Apple wood and see if I prefer the taste.
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- Rank: Gummy Shark
- Joined: Mon May 13, 2013 8:02 pm
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Re: Show us how you eat it!
Dude... Dude... Im buying a smokerducky wrote:I followed this recipe for #1
http://www.foodnetwork.com/recipes/homemade-bacon.html
#2 was the same but I doubled the salt
#3 was the same but I doubled the brown sugar.
#3 was the unanimous winner. The double salt stuff I'll use to flavour things in small doses. The salty and normal stuff I'll give away to a few people to try out and I'll keep #3 for myself haha.
Smoked over hickory for about 2.5 hours after a 6 day brine and 12 hours in the fridge drying on the rack.
Next time I'll cook #3 over Apple wood and see if I prefer the taste.
- ducky
- Rank: Premium Member
- Joined: Thu Feb 28, 2013 5:17 pm
- Has liked: 22 times
- Likes received: 332 times
Re: Show us how you eat it!
Do it. It's honestly the greatest. I held off for years and finally bit the bullet. Love it. Currently sussing out ham recipes.
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- Rank: Gummy Shark
- Joined: Mon May 13, 2013 8:02 pm
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Re: Show us how you eat it!
Been a while since I've posted here. Got a reasonable snapper the other day. Cooked some fillets up with roasted smashed potatoes and broccolini, with chilli kewpie Mayo. Will cook it again.
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- Bluefin
- Joined: Wed Oct 01, 2014 4:21 pm
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