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Welcome to our newest member, SmokyOkie
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Results 11 to 20 of 52
  1. #11
    Join Date
    Dec 2008
    Location
    Southern MD
    Posts
    86

    Default

    Quote Originally Posted by cowgirl View Post
    Thank you Bassman! That's where my anaszi beans come from... the local store carries them. I bet they would start carrying the bolitas too...I'll ask them.

    Thanks so much for the link!
    I just check my local big box type grocer, no anaszi beans. I'll have to check my local, more specialized grocer, next time for them. Then the website! Thanks for the link.
    Randy
    ________________________________________
    Char-Griller Horizontal Offset Smoker.
    Masterbuilt Electric Smokehouse.
    About 500 lbs of Cast Iron cookware.

  2. #12
    SmokyOkie Guest

    Default

    Hey Jeannie, we gotta know how you get the jalapeņo into the bacon. Do you just add the peppers to the brine?

  3. #13
    Join Date
    Jan 2008
    Location
    Grand Junction, Colorado
    Posts
    890

    Default

    I just spoke to the lady at Adobe Milling. She says they have a limited amount of the Bolitas right now. The worst part is, the shipping costs almost as much as the beans. Even at that, a 10# bag would cost me $9.50 or so making the beans only about $2.00 a pound. Not bad for as good as they are.
    Keith

  4. #14
    Join Date
    Feb 2008
    Location
    oklahoma
    Posts
    983

    Default

    Quote Originally Posted by SmokyOkie View Post
    Hey Jeannie, we gotta know how you get the jalapeņo into the bacon. Do you just add the peppers to the brine?
    Tim, I used a dry cure on this batch..
    I cured the slab with Tenderquick, turbinado sugar and cracked black pepper. Then after curing, I rubbed it with jalapeno powder and more cracked black pepper before cold smoking.

    I raise pigs and processed one not long ago...




    Ended up making the jalapeno slab bacon, maple bacon, regular pepper bacon, rolled pepper bacon.
    With the back loin I made a steakhouse/pepper canadian bacon, a pepper canadian bacon and a maple/cayenne canadian bacon.
    Smoked them in my smokehouse at a temperature of 65 degrees for 17 hours....




    Also cold smoked some other stuff....
    Some mozzarella cheese
    whole black pepper corns
    a bit of clover honey
    some pecan halves
    a variety of black olives
    and a kosher salt/black pepper/onion and garlic powder mixture


    I'm all set for bacon for awhile.


    jeanie

    7' horizontal wood burner
    vertical brinkman-charcoal
    underground pit
    cinderblock pit
    UDS
    Memphis Pro
    tractor rim fire ring cooker
    Sterling Forge 4 burner gas grill w rotis burner, side burner and smoke box
    4 calf fry/turkey/fish/crawdad cookers
    EZQue camping rotis
    2 charcoal grills
    AND 1 smokehouse
    http://cowgirlscountry.blogspot.com/

  5. #15
    Join Date
    Feb 2008
    Location
    oklahoma
    Posts
    983

    Default

    Quote Originally Posted by Bassman View Post
    I just spoke to the lady at Adobe Milling. She says they have a limited amount of the Bolitas right now. The worst part is, the shipping costs almost as much as the beans. Even at that, a 10# bag would cost me $9.50 or so making the beans only about $2.00 a pound. Not bad for as good as they are.

    Bassman, that doesn't sound like a bad price. If they are limited right now, wonder if the stores will be able to get them for me. I might just give the mill a call too.

    Thanks!
    jeanie

    7' horizontal wood burner
    vertical brinkman-charcoal
    underground pit
    cinderblock pit
    UDS
    Memphis Pro
    tractor rim fire ring cooker
    Sterling Forge 4 burner gas grill w rotis burner, side burner and smoke box
    4 calf fry/turkey/fish/crawdad cookers
    EZQue camping rotis
    2 charcoal grills
    AND 1 smokehouse
    http://cowgirlscountry.blogspot.com/

  6. #16
    Join Date
    Oct 2008
    Location
    Aldergrove B.C. Canada
    Posts
    522

    Default

    I've never been a big "bean girl"... i love them i just don't really make them. You have inspired me to try, . It looks great .

    Pippa
    Brand new smoker'
    Pippa (a.k.a. Joe girl)

  7. #17
    Join Date
    Feb 2008
    Location
    oklahoma
    Posts
    983

    Default

    Thanks Pippa! Hope you give them a try.
    jeanie

    7' horizontal wood burner
    vertical brinkman-charcoal
    underground pit
    cinderblock pit
    UDS
    Memphis Pro
    tractor rim fire ring cooker
    Sterling Forge 4 burner gas grill w rotis burner, side burner and smoke box
    4 calf fry/turkey/fish/crawdad cookers
    EZQue camping rotis
    2 charcoal grills
    AND 1 smokehouse
    http://cowgirlscountry.blogspot.com/

  8. #18
    Join Date
    Oct 2008
    Location
    Aldergrove B.C. Canada
    Posts
    522

    Default

    Quote Originally Posted by cowgirl View Post
    Thanks Pippa! Hope you give them a try.
    Hi Jeanie,
    I am going to give it a shot.... when i do I'll be sure to post the pic's and let you know how they turned out.
    Brand new smoker'
    Pippa (a.k.a. Joe girl)

  9. #19
    SmokyOkie Guest

    Default

    Quote Originally Posted by cowgirl View Post
    Tim, I used a dry cure on this batch..
    I cured the slab with Tenderquick, turbinado sugar and cracked black pepper. Then after curing, I rubbed it with jalapeno powder and more cracked black pepper before cold smoking.

    I raise pigs and processed one not long ago...




    Ended up making the jalapeno slab bacon, maple bacon, regular pepper bacon, rolled pepper bacon.
    With the back loin I made a steakhouse/pepper canadian bacon, a pepper canadian bacon and a maple/cayenne canadian bacon.
    Smoked them in my smokehouse at a temperature of 65 degrees for 17 hours....




    Also cold smoked some other stuff....
    Some mozzarella cheese
    whole black pepper corns
    a bit of clover honey
    some pecan halves
    a variety of black olives
    and a kosher salt/black pepper/onion and garlic powder mixture


    I'm all set for bacon for awhile.


    Now that's what I'm talkin' about!

    Pretty pix Jeannie.

    Just one question, The first pic, I can;t really make out what it is. It isn;t really a rack of spares with the brisket cut off is it?

  10. #20
    Join Date
    Feb 2008
    Location
    Craig, Mo.
    Posts
    1,199

    Default

    Tim, my guess is two full sides of bacon(fresh side), two loins, and a fresh ham. Guess we'll see when Jeanie replys.
    Steve


    1-UDS
    1-Homemade stickburner/ Buela

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