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#106 |
Starter
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#107 |
Cast Iron Jedi
Join Date: Nov 2004
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Disagree here. Not only didn't it slip right off, it toned the flavor down quite a bit bacause the cure doesn't penetrate the skin as easily.
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#108 |
Baba Ganoush
Join Date: Jan 2012
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Looks pretty simple
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#109 |
Baba Ganoush
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#110 |
Cast Iron Jedi
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#111 |
Baba Ganoush
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#112 |
Cast Iron Jedi
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#113 |
Cast Iron Jedi
Join Date: Nov 2004
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Would you like a picture of the leftover frozen bacon I have in my freezer with my Chiefs cap?
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#114 |
Baba Ganoush
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#115 |
Baba Ganoush
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#116 |
Cast Iron Jedi
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#117 |
Baba Ganoush
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#118 |
Cast Iron Jedi
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#119 | |
Starter
Join Date: Oct 2007
Casino cash: $9944965
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Quote:
Are you brining or curing? I use the salt box method to cure. I have never had a problem with flavor penetration, although I do used both skin on and off. The minute you take it off the smoker lay it skin side down and run a sharp slicer just on top of the skin (like filleting a fish) the skin should come off easily. Ang |
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#120 | |
Baba Ganoush
Join Date: Jan 2012
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Quote:
![]() How long do I have to wait?
__________________
My Kansas City Chief record 9-9 |
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