Nothing in the WORLD like the crackle of an LP! I am thinking about getting a good turntable again, and then finding albums I can spin on it. Digital is great, but I really miss the sound of the hiss and crackle as you first set the needle down onto the record. Haven't thought about making my own Canadian bacon - what's your process?
I don't do either one, but to be truly old school.... keep a handwritten (with fountain pen, of course) journal and not an on line blog.
Even more than the 'hiss & crackle' benefit is the overall warmth and dynamic range of quality analog recording on vinyl. Overly-compressed digital signal (on CDs & now on every mpeg, etc) sounds cold & lifeless compared to good vinyl pressings. Whole Pork loins brined in a salt/sugar/apple juice/maple syrup/pink cure/water brine for 4-5 days; rinse & hang dry for a day in fridge (pic, below left)to develop a dry exterior for better smoke adhesion; then hang in a 130-180°F smokehouse (or smoker) for 8-12 hours using hickory/applewood combination. Let rest for day or two in fridge….you're good to go!
Your smoker etc pics always impress me. I feel I am fairly skilled, but you are at another level. Good Stuff. I will have to step up my game, but it will have to wait until the weather warms up.
Thanks, Dale! I've been a slacker when it comes to BBQ and/or meat production as of late. I hit a stride there for awhile where I was doing 10-15 lbs of homemade links (kielbasa, italians, brats & bocks) plus other smoked goodies every week (!) Then I got sidetracked for the summer, so I planned on Fall smokes—then I messed up my wrist & that put everything on hold. Maybe the Springtime…
Kevin, It's just me for the most part. My girlfriend is super picky and doesn't eat much of the stuffs. 15 pounds a week is a huge amount and I wouldn't be able to store or give away that much food. I have an Imperial Kamado, but I need to replace the inner rings and restore it. It was a wedding gift to my parents in 1961. When that was up and running, I did a bunch more cold temp stuff (cheese and fish). I don't really want to spend the money on it right now and have just been honing my skill with my Weber kettle. Unfortunately, with our winter weather, it is next to impossible to maintain heat without the insulation, but it is good in season. I think next I want to do a couple slabs of bacon.
You could allways walk to school. In the snow, 20 miles, up hill, both ways. The classic old guy "when I was a kid" story
Cooking in cast iron. In my opinion, there is no better cookware. It does require a modicum or proper care, but then it will last for multiple generations. I recently cooked a chicken in my mother's old cast iron Dutch oven, it was great! Cooking a steak in a cast iron skillet is better than grilled, and is easier and quicker. Properly seasoned cast iron is naturally non-stick. It imparts a taste to food that cannot be obtained with some cheap Teflon skillet.
