Posts by mrmexico25

Thanks!  I'm looking forward to doing this so I'll post some pics when i get some time to try it out.

How long should I leave it in the smoker for? Te recipe I saw for the dehydrator said like 26 hours. Also, I dunno if I should use wood or not. Maybe I should just experiment a little on it...

obviously frying it after its dehydrated... i just thought that went without saying...

I'm looking into making my own Chicharones, and one recipe I learned is by boiling the pig skin, drying it and then dehydrating it.  I'm interested in a good quality food dehydrator that can produce enough product to make it worth...

Maybe they meant burnt haha

Quote: Originally Posted by David Swartz Jr  Lots of snowbirds are in town now. It's the time of year we get some pretty odd orders. We got a chuckle yesterday at lunchtime when one ticket...

Quote: Originally Posted by Paul Alfred  I've had a lady come in every evening for almost a week now and order an organic house salad with sauteed mushrooms on top.  I asked the server if she (the guest) really...

I didn't know where on the forum to post this question, so I decided here... I'm dabbling with jarring and selling my restaurants "house spice" and was curious about the legalities. What type of jar should I use and where can I get...

Quote: Originally Posted by Shanks  We had a guest claim that they were allergic to all fish then order a ceaser salad, when I said that the dressing contained anchovies they got annoyed and said "I eat it all the time,...

Quote: Originally Posted by MichaelGA  Don't slice the meat.   Put a large water pan with hot water in the bottom of the electric smoker and set it to 140 or maybe a tad higher, just ensure the water...