Charcuterie

MacKay52

Got the book. Where is a good place to start?

paqman

Canadian Bacon

Chubbs

Regular bacon. Maple cure is awesome in the book

The Cen-Tex Smoker

great answers above. also, brine a chicken. You will never go back. i have a bucket full of yard bird parts going right now and just had a breakfast taco wtih our homemade maple bacon (taco's for breakfast? don't ask, it's a TX thing).

The Cen-Tex Smoker

nice thing about the chicken is you can do that today.The other stuff stays n the cure for a week or so. go grab some leg quarters and brine them up for a few hours in the herb brine. Let them dry in the fridge for a a few hours and cook them over your favorite wood. i use cherry for poultry. The brine takes the smoke all the way through the meat and you can taste the cherry (seriously, like sweet cherry) in every bite of the meat. It's really cool.

travisstrick

I had migas rancheros and 3 red beers

The Cen-Tex Smoker

travisstrick said:

I had migas rancheros and 3 red beers

God bless you sir.

TFols

Just put two slabs of belly in the cure this morning.

double

Love the bacon. Need to get more adventurous.

MacKay52

Thank you all. Bacon is definitely on the list. A friend works for a food service company. I got 35# of pork bellies for $55. I would try the brined chicken but I have had a pork butt on the Med all day and need to pickup charcoal, so my large sits idle.