This week's smoke

User avatar
atcNick
Passionate
Passionate
Posts: 373
Joined: Fri Jan 01, 2010 05:17
Location: Texas, USA

This week's smoke

Post by atcNick » Fri Dec 17, 2010 23:58

I've got 2 whole pork loins coming out of the cure tonight for Canadian bacon. Two halves of a pork butt coming out for buckboard bacon, and about 12 and a half pounds of pork leg/butt curing, going to be ground for sausage tonight- Polska Wedzona hot smoked.

Im staring the smoke at 6am tomorrow with oak and hickory. I will post pictures.
-Nick
Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED
User avatar
atcNick
Passionate
Passionate
Posts: 373
Joined: Fri Jan 01, 2010 05:17
Location: Texas, USA

Post by atcNick » Sat Dec 18, 2010 15:42

Image

Well only one of the loins is in the smoke. The other didn't cure for some reason, almost as if I added everything the recipe called for except cure#1. I'm stumped.
-Nick
Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED
User avatar
atcNick
Passionate
Passionate
Posts: 373
Joined: Fri Jan 01, 2010 05:17
Location: Texas, USA

Post by atcNick » Sun Dec 19, 2010 19:29

This morning for breakfast. Only thing missing was some good polish bread.


Image
Image
-Nick
Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED
User avatar
Chuckwagon
Veteran
Veteran
Posts: 4494
Joined: Tue Apr 06, 2010 04:51
Location: Rocky Mountains

Post by Chuckwagon » Tue Dec 21, 2010 04:51

Wow, what time is dinner?
It looks maaaaavelous!
Very nice.
Best wishes, Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
User avatar
Dave Zac
Passionate
Passionate
Posts: 335
Joined: Fri Apr 16, 2010 11:39
Location: Bristol, NY

Post by Dave Zac » Tue Dec 21, 2010 14:17

Outstanding Nick...Outstanding indeed
BBQ Bob
Newbie
Newbie
Posts: 3
Joined: Wed Dec 29, 2010 15:18
Location: Clifton, New Jersey

Post by BBQ Bob » Thu Dec 30, 2010 16:25

WOWzers, Nick! That looks awesome! Ya have to let me know next time you are serving that for breakfast.

Thanks for sharing.
BBQ Bob
25 years ago I smoked pot...now I smoke pork.

Klose Extended 20" Backyard Chef.
WSM
Retired Smokers
New Braunfels Black Diamond smoker
Weber 22 1/2" Kettle ( destoryed during storm)
odell
Beginner
Beginner
Posts: 12
Joined: Sat Nov 27, 2010 00:32
Location: Indiana

Post by odell » Sat Jan 08, 2011 20:40

Wow! Nick, that is BEAUTIFUL! Whats missing, was me and a fork! :razz:
Małgoś
Beginner
Beginner
Posts: 24
Joined: Thu Feb 24, 2011 17:56
Location: Szczecin

Post by Małgoś » Fri Feb 25, 2011 10:16

I'd like to show my very simple Smoker :mrgreen:
Image
Image

Image

and smoked ham :grin:

Image
steelchef
Passionate
Passionate
Posts: 282
Joined: Mon Nov 15, 2010 02:06
Location: Fort St John, British Columbia

Post by steelchef » Sat Feb 26, 2011 09:25

Great job Nick! Looks good enough to eat!
Everything in excess! To enjoy the flavor of life, take big bites. Moderation is for monks.
User avatar
Chuckwagon
Veteran
Veteran
Posts: 4494
Joined: Tue Apr 06, 2010 04:51
Location: Rocky Mountains

Post by Chuckwagon » Sun Feb 27, 2011 00:08

Hi Malgos,
Great photos. I still have my first barrel smoker too. I believe that in this ol' life, sometimes the most simple things are the finest. The ham looks very tasty and well done! Thanks for posting.

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
Małgoś
Beginner
Beginner
Posts: 24
Joined: Thu Feb 24, 2011 17:56
Location: Szczecin

Post by Małgoś » Wed Mar 02, 2011 16:36

Tkanks :grin:
I will make next ham and white sausage (biała kiełbasa )in April ( Easter).
Tomorrow is in Poland Shrove Thuersday (in polish: Fat Thuersday :grin: ).
I must do ( fry) doughnuts . I wake up at 5 am becouse cakes must be fresh and warm ..
SikaStag
Beginner
Beginner
Posts: 42
Joined: Sat Feb 26, 2011 14:16
Location: Scottish Borders

Post by SikaStag » Wed Mar 02, 2011 17:34

Them pictures are a sight to behold. I am going to be disappointed when I ask my wife what's for dinner tonight after seeing them.
You are doing a great job with your smoking and sausage making, thanks for sharing with us.

Ian
Last edited by SikaStag on Wed Mar 02, 2011 17:56, edited 1 time in total.
Małgoś
Beginner
Beginner
Posts: 24
Joined: Thu Feb 24, 2011 17:56
Location: Szczecin

Post by Małgoś » Wed Mar 02, 2011 17:41

SikaStag wrote: You are doing a great jib with your smoking and sausage making
I try.. :wink: :mrgreen:

,
SikaStag wrote: thanks for sharing with us.
:oops:
User avatar
Chuckwagon
Veteran
Veteran
Posts: 4494
Joined: Tue Apr 06, 2010 04:51
Location: Rocky Mountains

Post by Chuckwagon » Wed Mar 02, 2011 22:30

Hi Malgos,
How many people do you cook for? Are doughnuts made often for breakfast? Do you make your own bacon too?
I just made a huge batch of kabanosy and some of our American Indian beef jerky. I wish you could come and taste some!
I'll bet your kielbasa is the very best eh? :wink:

Best wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
steelchef
Passionate
Passionate
Posts: 282
Joined: Mon Nov 15, 2010 02:06
Location: Fort St John, British Columbia

Post by steelchef » Wed Mar 02, 2011 23:33

Hello Malgos,

My previous post welcoming you to the forum seems to have vanished. Your smoker seems very efficient and the results look yummy.
By coincidence I made Pączki last Sunday. we like them filled with apricot or raspberry jam and dusted with powdered sugar. Delicious!
Keep us posted with your ongoing smoking and baking exploits.

AND: A warm welcome to the forum.

Colin
Everything in excess! To enjoy the flavor of life, take big bites. Moderation is for monks.
Post Reply