u/Cayenneman50

I have used a cure calculator and cured/smoked pieces of belly that were (I'm guessing) 12"x16". I cured them in the fridge for 7 days until they felt firm and I assumed were ready to smoke. They turned out some fabulous bacon! So now being a cook of a lot of Cajun/Creole food, I like to use bacon as a seasoning meat. I wanted to do several portions of slab bacon...maybe 3-4" wide x 12" long or so...not slice it but to dice it up for seasoning meat for dishes I cook. My question is, will the cure time be the same amount? Will I need to cure for a full 7 days if the cuts are smaller than when I do bigger slabs of belly for sliced bacon? Thanks and love to you!

Ive tried for so long now to find the perfect seasoning blend for the flour the chicken is dredged in. It's always too bland or I try to kick it up and it's too salty and too spicy. I would love to have a recipe for the dredge that is a super well balanced blend of salt and seasonings. Thank you!

So I dry aged a brisket in the Umai bags for 40 days. I cut off the pellicle (which Im saving for another grind) and blended 50% dry aged brisket with 25% chuck and 25 % short rib. Im not getting a flavor that makes me think much more than regular ground beef. What did I do wrong?

This is traditionally made with the leftovers from a crawfish berl but I make it when CF aren't in season and its fantastic. Im listing the basic ingredients. As for seasoning, do it to your taste. Peace.

3 lbs new potatoes 

8 oz diced andouille

2 ears corn sliced from cob (200 g)

.75 c mayo

3 Tbsp Creole Mustard

.5 c red bell pepper

.5 c diced onion

.5 c diced celery

3 hard berled eggs diced

To taste;

Salt and pepper

Creole seasoning

Hot sauce

Worcestershire

Granulated Garlic

Smoked Paprika

Oregeno

Parsley

Basil