In today’s recipe, we are making Homemade Turkey Bacon. Let me know if you have any questions regarding this recipe. I am currently recovering from major surgery so the “Easy” version of this recipe hasn’t been posted yet. As soon as I can move around a little I’ll be sure to update the post to […]
In today’s recipe, we are preparing Buckboard Bacon two ways: Classic and Maple Bourbon. Unlike traditional bacon that comes from pork belly, Buckboard Bacon is made from pork shoulder (Boston butt), giving it a meatier texture. It delivers everything people love about bacon while bringing a heartier bite that feels somewhere between classic bacon and
I love a good snack stick—meaty, tangy, smoky, spicy, and packed with flavor. And that’s exactly what we’re making today. These Smoked Pepper Jack Snack Sticks are all about bold, savory flavor. We’ll use natural fermentation, cold smoking, a slow drying process to concentrate the taste, and a final low-and-slow cook to bring everything together.
Who doesn’t love deviled eggs? 🥚 They’re a classic for a reason—but today we’re taking them up a serious notch. Crispy, smoky, creamy, and SPICY… these Spicy Deep-Fried Smoked Deviled Eggs absolutely deliver. Start by Smoking the Eggs The first step is adding that incredible smoky flavor. After trying several different methods, I’ve found the
Today’s recipe is a slight variation to the original Biltong recipe we posted several years ago. We are losing the chili flakes and replacing it with Brown Sugar and a powerful flavor enhancer called SavorYe!! The biggest difference though isn’t the recipe changes it’s the changes in how we are drying today’s Biltong!! We are
A few months ago I was asked how the CELR-12 performed when it comes to salami. Truth is I didn’t know as I’ve only ever made dry cured whole muscles using that unit. So the following video and recipe is a fun experiment where we make both the Spanish Chorizo and the Italian Callabrese Salami
