Posts Tagged With: Smoking

Good Things Come in 3’s – Open For Business (soon) (3 of 3)

Do you want home-made bacon?
Do you want your bacon to have a customized flavor?
Do you want sausage that will kick the a$$ off of Aidell’s sausage–both in taste and cost?
or Do you want a professional to cook that expensive piece of meat so your guests are not disappointed?

Well then you will want to contact Nobody Beats My Meat the Business!
The good news is that I am in negotiations with an official restaurant that will allow me to cook my foods and sell them to my customers. Currently in California one can bake cookies, apple pies, brownies, etc and then sell them out of the home. But one can not sell out of the home products of dairy (think cheese) and MEAT!!!! I thank Gov Brown for extending the abilities for people to make a living from their home, but I am not happy that it stopped at meat.

So the only way I can legally sell my wares is to create them in a licensed professional kitchen. Well I found just a place. I was very picky and needed a place that will allow me to use it on a very limited basis. At this point in my life I still need to work full-time, and I have a nice job with the State of California. So this business will be on the weekends and at night. Who knows, once more people taste the heavenly food that is my bacon (or sausage) it might just take off and I WILL HAVE TO QUIT and devote 100% of my time to the business. But for now I am good.

These negotiations are new and there are a lot of details hammer out but I wanted to tell the world. I have always wanted to me an entrepreneur and I have now found a hobby/passion that could take me that direction. Who knows, one day maybe I can have my own smoke house. I am super excited.

All three of these exciting posts tonight would not have been possibly without a loving family and a super impressive wife. 2012, the Christmas of Meat, might also be called the start of a new career or journey. With a simple and wonderful gift from my wife I might not have to work another day in my life because I am doing what I love. I love you Nikki.

Stay tuned for more details as I get them.
Also, I may have to change my business name, so if you have suggestions, please comment and let me know.

Nobody Beats My Meat

Yum

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Good Things Come In 3’s — Bacon Fest (1 of 3)

WOW…good things my friends, good things.

Let me talk about them one at a time.
SACRAMENTO’s BACON FEST 2013 Bacon Fest 2013

I am teaming up with a legitimate local restaurant chef/mentor (I don’t know if I have permission to share the name yet) and we are going to enter Bacon Fest 2014 next year. We had our first meeting the other night and discussed some specifics.

Our first step is to go to this year’s Bacon Fest and see what the competition will be working on. After we see the “enemy” we can work on what we want to cook. I will be selecting some fresh pork belly and curing it about a week and a half before the event. Working with my sous chef (her idea) we will then create our masterpiece. It will blow the mind and the taste palate.

Savory or Sweet
Single Bite or A Dish

I kind of want to stick to savory as I think everyone is wowed with sweet bacon dishes. Things like bacon ice cream or bacon cake are really good but I want people to be surprised with the simplicity of bacon its self. We have plenty of time to think about our ideas, but the first thing to pop into my head is a really rich bacon soup. But as I said, we have time to think.

Now, I proclaim that I am going to enter Bacon Fest 2014 when I don’t know even if that is a possibility. I just do not see why they would not allow another person to this great event. My sous chef knows some of the big wigs here in Sacramento when it comes to food so we might have an “in”. We will see. But for now we will go to the event later this month and plan on being at the event next year. .

*FYI, the picture for this post comes from the Bacon Fest Website. Giving Credit Where Credit is Due. http://baconfestsac.com/ *

(Please comment if you have any ideas.)

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Sausage-May I

So this latest little experiment has taken me a few days. I used the master list for sausage making and added my own flavors. I will tell you more. But I’m sitting next to my smoker, it’s hot and I need water. But I wanted to at least post this link to a Sausage Documentary my six year old did while I was stuffing the casings.

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Makin Bacon

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Its The 12 Hour Count Down

I was once a pork belly and now I am BACON. Right out of the brine and into the fridge to dry.  Tomorrow morning I will cook some of the best tasting bacon that was ever made.  Who does not love bacon…really I dare you to come forward and say you don’t like bacon.  If you do come forward, I won’t believe you.

Tomorrow is my Mother In Law’s (MIL’s) birthday and you know what she gets with her brunch..my bacon.  (Hey at least I did not say “my sausage.”)

So today Nikki and I took the bacon out of its bags and rinsed the slabs and dried them.  The next step is to leave them out in the fridge for 12-24 hours to dry.  I can not wait the 24 hours, but it will be close enough.  Tomorrow morning I am going to get up around 7:00am and start a nice little fire in my smoker.  Using cherry chunks and natural charcoal as the fire source and a maple and coke marinade I am going to smoke the bacon for about 3 hours.  I like using coke in my marinade because it seems to boil off a little slower and I like the hint of cola that it imparts in the smoke.  I think that this mixed with maple syrup will produce a wonderful moist smoke to stick to the bacon.

I have a little trick I am going to try.  Right before I take off the bacon to bring it in and fry it up, I am going to put well soaked rosemary on the coals.  This should produce a very thick smoke that will help infuse the meat with the oils from the fresh rosemary.

Now I know that you all will want to come over and taste.  This would be great, but I only have so much.

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