This week's smoke
This week's smoke
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.
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
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
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
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
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
WOWzers, Nick! That looks awesome! Ya have to let me know next time you are serving that for breakfast.
Thanks for sharing.
BBQ Bob
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)
Klose Extended 20" Backyard Chef.
WSM
Retired Smokers
New Braunfels Black Diamond smoker
Weber 22 1/2" Kettle ( destoryed during storm)
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
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
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!
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
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.
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
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?
Best wishes,
Chuckwagon
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?
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!
-
- Passionate
- Posts: 282
- Joined: Mon Nov 15, 2010 02:06
- Location: Fort St John, British Columbia
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
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.