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PHOTO GALLERY of Smoked Pork Products
Replies: 98
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Devo » Fri Dec 09, 2011 14:57
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PHOTO GALLERY of Smoked Pork Products
Post your photos of Smoked Pork Products here (if your post does not contain a recipe).
Started curing 8 days ago.
12lbs. of pork belly
All rubbed down
After 7 days of cure hanging in the refer over night
After two hours of maple smoke...
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I forgot the time you want us to come over? :lol:
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Last post by redzed
Sat Sep 28, 2013 07:09
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Pork Loin
Replies: 4
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Krakowska » Thu Aug 22, 2013 20:20
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Need some opinions, I have a pork loin, split in half marinating in a concoction of balsamic vinegar and fresh rosemary for a couple of days. I always use the oven at 200 and slowly rise to 135 and pull it out. Ad another 10 degrees and then slice for the meal. What would be your opinion of doing...
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CW!!!! Wish I had more time, got company tomorrow, BUT that will be My next project with a pork loin. I do a Canadian bacon Canadian style, with the corn meal coating. I find that the best way to cook this (believe it or not) is in a microwave. Slice CB to your desired thickness, get 2, 9 inch pie...
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Last post by Krakowska
Fri Aug 23, 2013 00:57
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Brining Time for Bacon?
Replies: 36
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sawhorseray » Sun Aug 11, 2013 18:29
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I'm going to undertake some belly bacon this week or next and am having quite a bit of confusion over the brining time involved. Rytec states a day per pound, up to 12 days brining in the fridge. I looked at the past posts of Norcal Kid (brined 4.5 days) and Devo (brined 7 days). It seems the...
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Oh, I meant to say that I tried baking the bacon in a 375° oven for 18 minutes, came out great. One of my buds says to sprinkle a little dark brown sugar on the bacon before it goes into the oven. RAY
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Last post by sawhorseray
Wed Aug 21, 2013 21:03
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First Buckboard Bacon
Replies: 18
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fagesbp » Wed Mar 13, 2013 15:04
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I have a freezer full of butts so I thought I'd give buckboard bacon a shot. I have made belly bacon and it turned out well so I'm hoping this is just as good.
Here's the pork roast after I deboned and split it:
And here they are sealed up with the cure. I used a simple cure mix of salt, cure...
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Dave, I am so pleased that this worked well for you. I have found the method and the meat to be very forgiving.
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Last post by ssorllih
Tue Jul 30, 2013 13:54
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Pecan Smoked Wet Cured Bacon
Replies: 7
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rbanks123 » Sun Jun 30, 2013 03:47
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I just tried my first wet cure. we let it cure for about 10 days as it was just about 2 lbs. We got a recipe from a friend and we made a few (spicy) adjustments. We have been hearing that pecan is a great wood for flavor on some meats so we tried it on our first bacon. It turned out great! here is...
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Here is the finished product!
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Last post by rbanks123
Sun Jun 30, 2013 20:59
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Check out my first smoked bacon
Replies: 5
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king kabanos » Tue Jun 18, 2013 19:09
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my first smoked bacon using pops brine
i took off the skin becuase when i fried a piece it was hard to chew. in the picture that i have it is still on but should have took it off before smoking it so the side without the skin would have been smoked now i only have one side thats smoked...
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That looks very good. It took three attempts before I got the flavour I was looking for. The first two were sooooo salty and tough. They were only good for the shoe soles.
Do you like the bacon flavour, the aroma. I bet it is better than anything that you have bought from your local supermarket....
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Last post by markjass
Wed Jun 19, 2013 09:17
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my fist smoked canadian bacon
Replies: 21
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king kabanos » Fri May 31, 2013 18:15
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Check out my first try at smoking canadian bacon. i thought i was supposed to come out like a red color when donw smoking but turned out brown and a little burned at the end. i used this recipe
2 quarts apple juice
2 quarts filtered water
1 Cup Pure Maple Syrup (doesn't have to be the premium...
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What is the salt content and the cure content and how long do you keep the meat in the cure?
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Last post by ssorllih
Sun Jun 16, 2013 18:26
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Sweeten the Pork
Replies: 17
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sawhorseray » Thu May 02, 2013 15:35
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Tuesday morning I cut two 7.5lb whole pork loins in half and got them shot-up and soaking in CW's Canadiasn bacon sauce, with a couple of minor changes. I reduced the salt measure by 1/4 cup to 1 &1/4 cups for the six quarts of water, and added a 1/2 cup of brown sugar and one tablespoon of liquid...
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Topic Split 051013@0507 by CW. See: Dogs Are Just Furry Kids in Hyde Park
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Last post by Chuckwagon
Fri May 10, 2013 12:07
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Indigence in packaged pork loin
Replies: 4
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grasshopper » Fri Apr 26, 2013 18:41
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I am going to make Chuckwagons pork loin, Canadian bacon. I will do the brine but I am wondering what the solution is, in the package it comes in. Purchasing the loin from Sams Club :roll:
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Now that the papal vacancy has been filled I could be tempted. RAY
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Last post by sawhorseray
Sat Apr 27, 2013 17:35
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More country hams
Replies: 6
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Butterbean » Thu Apr 11, 2013 00:36
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Just finished the salt equalization of some hams I've been dry curing. I'm going to go ahead and stick them in the smokehouse before aging while the weather is cool. I hope to lay some good smoke on them and then hang to age. As long as the temp doesn't get above 95F I shouldn't harm the aging...
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Thanks - great advice and I will take it. Got the pigs today - they look lively and strong.
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Last post by Cabonaia
Sun Apr 14, 2013 03:06
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Country Ham
Replies: 22
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story28 » Sun Jun 03, 2012 03:35
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I have been strapping in for the long haul of making my first country hams. I start one about every two weeks and have been treating each one differently as I do more and more research. After a brief :oops: scroll through the pages, I noticed that we do not have a page on the forum.
If you take a...
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Thanks for the kind words! Right now, they are all being smoked as we... type.
For your hams, I have a little humble advice. I could be wrong, but it looked like you had removed the aitch bone. You want to keep that attached. Removing it creates nooks and crannies, even when the aitch bone is...
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Last post by story28
Fri Apr 12, 2013 14:33
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A link to yet another source of information.
Replies: 7
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ssorllih » Thu Jan 10, 2013 04:24
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Considering the many questions that are raised here another credable source is always good.
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If you want fresh bread you must make it at the place where you plan to eat it. When I make bread on Saturday then for breakfast on Sunday I am eating day old bread. :shock: :grin:
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Last post by ssorllih
Fri Apr 12, 2013 04:55
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Bacon Ratings?
Replies: 19
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sawhorseray » Sun Apr 07, 2013 12:27
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I came across this article and was shocked at some of the prices these online bacon companies charge. I thought the $6-$7 a pound they charge in the local markets was high, turns out that's cheap. RAY
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Don't pay any attention to Chuckwagon! His mind hasn't been right ever since that charge up San Jaun Hill. He was tripper up near the top and rolled end over end clear to the bottom. :shock: :lol:
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Last post by ssorllih
Wed Apr 10, 2013 14:42
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Cuts for Smoked Ham
Replies: 3
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sawhorseray » Thu Apr 04, 2013 18:37
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We just finished off the two small porkbutt hams I smoked for sandwich meat awhile back. Tho it was very tasty the large swirls of fat visible in the meat after being run thru the slicer left some of the fans a bit concerned, namely my wife. I'm thinking the next effort will be a whole tenderloin,...
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ray this is about as lean as I have gotten. I sorted through about fifty pictures of smoked and rolled butts to find these one.
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Last post by ssorllih
Fri Apr 05, 2013 18:23
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Timing for smoking bacon
Replies: 2
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Doug » Wed Mar 27, 2013 18:46
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Hello All
Have a question about when to start smoking bacon.
(Len Polis recipe for Honey cured bacon) Dry cured in zip-lock bags.
The bacon cured for 7 days and nights at 40F. (Still smells like fresh meat....) ???
I read on this forum that the Nitrites dissipate 75% in 10 days and continues to...
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Nitrates remaining in bacon should be Nitrites
sry - Doug
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Last post by Doug
Thu Mar 28, 2013 08:21
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Still around
Replies: 11
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DLFL » Wed Mar 20, 2013 16:48
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I have been gone for some time but do check in from time to time.
Got around to making some more bacon. The butt pieces are in the smoker! The pieces I fried before smoking are great so good bacon soon to be eaten!!!!!
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Only to 130 F in the middle. Ends are more done.
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Last post by DLFL
Sat Mar 23, 2013 16:36
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Clubhouse Sandwich Stuff
Replies: 18
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sawhorseray » Thu Mar 14, 2013 14:29
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I've had a 4 and a 6 pound boneless porkbutt brining after being injected last Saturday morning with CW's Canadian bacon formula.
10 lbs. pork loins
3 tblspns. Cure #1
4 qts. icewater
¾ cup powdered dextrose
1 cup salt
Tuesday I injected a 12.3 pound turkey with CW's now famous 7-UP...
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My point being that if you can roll bread dough this thin by keeping it cold you may use it for pizza crust or anything else that pleases your fancy.
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Last post by ssorllih
Thu Mar 21, 2013 01:29
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Makin bacon
Replies: 4
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atcNick » Sun Mar 03, 2013 13:51
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Cured a pork belly in a brine for 12 days.
Cold smoked in my smokehouse for almost 12 hours with apple wood and hickory. Used a really simple brine recipe. You can easily find it if you google pop's bacon brine . Turned out really good!!
Drying off after the brine, before smoking
Wood...
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Nick, the bacon looks wonderful, your daughter is beautiful. Are you pleased with your smokehouse?
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Last post by ssorllih
Mon Mar 04, 2013 05:26
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Porkbutt Ham - Re-freezing Fat Question
Replies: 7
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sawhorseray » Sat Mar 02, 2013 17:47
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I've got a abundance of porkbutt in my freezer and am thinking about brining and smoking a nice chunk for ham sandwich meat. I know it'll be a bit fatty but by removing the top cap of fat and any large deposits of fat I run into when deboning I think this could turn out nice. I'll string-tie the...
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Thanks for that Red! I'm thinking if I keep my eye on things I can remove the top fat while still partially frozen, shrink-wrap it and pop it right back into the freezer. Seems things that are shrink-wrapped don't suffer freezer burn like all the good stuff that got ruined in the past. I figure if...
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Last post by sawhorseray
Sun Mar 03, 2013 19:43
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IdaKraut's minced bacon
Replies: 16
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crustyo44 » Fri Feb 22, 2013 18:54
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I am not sure if I actually posted this photo of Rudy's (IdaKraut) minced bacon.
The photo is not too good but the smoked minced bacon was great. I've made a few loaves now and I am always equested to make more.
As you can I see I added (as usual) a handful of chilli flakes, nobody complained, my...
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Most supermarkets should carry molassas. I just use it because it takes an item off my inventory. I use molassas in several things and light brown sugar is 10% and dark brown is 15% molassas so I have no need to stock two kinds of brown sugar. It is usually in baking supplies.
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Last post by ssorllih
Mon Feb 25, 2013 03:53
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Kassler gone wrong
Replies: 6
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Bubba » Wed Feb 20, 2013 16:10
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I`ve used the Kassler recipe many times over; I guess it`s a comfort zone where good, lean Ham can be made without fail.
All was well until this last time.
Have a look at the photo below, and with CW`s good help I think I have also again learnt something, even in a comfort zone.
See the black /...
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The Boo is a female, she just looks a little masculine due to being 88 pounds of solid muscle. :mrgreen: :mrgreen:
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Last post by sawhorseray
Thu Feb 21, 2013 21:03
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Pork Loin $1.99lb.
Replies: 23
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sawhorseray » Fri Feb 08, 2013 00:03
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Due to iffy weather and my wife having the flu we cancelled a Vegas trip for another month. Safeway has whole pork loin in the bag for $1.99lb this week, about as good as it gets. I've got two eight pounders cut in half, shot up with brine solution and soaking in the remaining brine in the fridge...
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Yeah, and with a spread like that, I wouldn't be able to sleep either! :shock: My eyes would look like a couple of sheep droppin's in mercurochrome. Nice job pal. Did you say your next huntin' trip is out here in Utah and you're bringing the CB? Mmmmmm. :wink:
Best Wishes,
Chuckwagon
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Last post by Chuckwagon
Thu Feb 14, 2013 12:41
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Pulled Pork Question
Replies: 13
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sawhorseray » Thu Jan 17, 2013 21:52
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After all my computer trials and tribulations of the last couple of weeks I just yanked a little five pound boneless porkbutt from the garage freezer to thaw in the fridge for a few days. I'm leaning towards pulled pork sannys and see where smoking and roasting are involved, the end product appears...
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No nitrates for pulled pork. I always go out of my way to by the all natural pork butts that dont have the added solution either.
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Last post by atcNick
Tue Jan 29, 2013 03:56
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Binders
Replies: 13
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Krakowska » Thu Jan 24, 2013 17:51
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Does anyone NOT use a binder when making smoked Polish sausage? I'm smoking about 15 lbs now and have used the Rytek Kutas recipe of using soy protein or powdered milk. I vaguely remember my Grandfather in the 50's when He had a grocery store and I'm almost sure he never used any. What would be the...
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I use soy protein in my Polish Sausage. I does a nice job of blending the sausage and retaining moisture during he smoking/cooking time. The only thing I don't like about using it is the cost. It costs more than the meat!. I definitely like the product better with it.
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Last post by sausagemaneric
Mon Jan 28, 2013 05:23
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Canadian Bacon
Replies: 7
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fagesbp » Thu Jan 24, 2013 15:30
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My first canadian bacon. I cured in a wet brine for 10 days and smoked til IT was about 155.
The Brine cooking up to get all dissolved. Cooled before adding the meat
The loin cut in half
Into the fridge in the brine to soak up the goodness and cure.
Into the smoker
All smoked up...
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Thanks for the knowledge. I learn something new every day. Yes it is loin bacon that we call Canadian bacon down here.
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Last post by fagesbp
Mon Jan 28, 2013 03:49
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Boneless Hams
Replies: 13
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sausagemaneric » Sat Jan 19, 2013 06:03
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Have any of you guys made a good looking boneless ham? I have been goofing around with this for a few years. I think to do it right I need a tumbler, so the protein comes to the surface of the meat to bind the pieces together. Ideas?
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I have a friend who own a couple of companies that repackage sugar. I learned from him that light brown sugar contains 10% molassas and dark brown 15%. For my mix I probably get close to 30%. There is netting sold for the same purpose as the twine but it is a bit pricy and string is pretty cheap...
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Last post by ssorllih
Sun Jan 20, 2013 14:52
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Greek Style Baby Backs
Replies: 9
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Smokin Don » Fri Jan 11, 2013 08:47
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I was hungry for some Greek style baby backs. I don`t remember where I found the recipe but it is simple. It is just salt, pepper, garlic, oregano, lemon juice and zest. I get tired of my standard baby backs with my standard rub, Penzey`s Galena street rub. I usually do not sauce mine but serve...
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Thanks for posting the recipe Don. I will have to try that one.
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Last post by Blackriver
Sat Jan 12, 2013 15:11
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Smoked Pork- need help
Replies: 9
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Mark » Tue Dec 25, 2012 22:24
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Hey Gang:
I'm new to this site and very new to cold-smoking. I am wondering if there are any Poles on the english site, or perhaps people who might be familiar with the meat I am referencing below.
I used to live in Warsaw, PL and I wrote a friend of mine back there and asked her which meat it...
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Mark,
About two hours ago, I pulled out 10 pounds of this stuff from my smoker. It is marvelous!
Best Wishes,
Chuckwagon
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Wow, you know exactly what I am looking for. Thank you also for taking the time to explain it a bit further. I am currently reading Home production of Quality...
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Last post by Mark
Tue Jan 01, 2013 02:10
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Smoked Without A Pellicle
Replies: 2
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rahul12 » Wed Dec 26, 2012 08:52
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So I finally bought an Amazn smoker and lit 'er up with a load of pellets. It faithfully produced a lovely thin stream of smoke for hours, though for how many hours I don't know because I fell asleep. I expected to get 11 hours, but I am guessing I got maybe half that. Too much draft probably. But...
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In the morning my andouille and hot links were 2/3's smoked, because I had not dried them properly to form a pellicle all the way around. They sat on a pan, and their backsides were moist going into the smoker and picked up ZERO smoke. :cry: That was Sunday morning. They've been in the fridge ever...
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Last post by CrankyBuzzard
Thu Dec 27, 2012 07:33
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Larded Pork Loin
Replies: 14
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Smokin Don » Sun Dec 02, 2012 07:39
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Dec 01 2012
Larding meat is an old method of getting some fat into lean cuts of meat for taste and tenderizing. Slits are cut into the meat and fat inserted or you can use a larding needle. Two types are available now, one has a clip on the end where the needle is inserted into the meat then a...
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don, I tried the larded loin just like you discribed but used garlic powder instead of flakes.It was outstanding! Just wanted to tell all about this great new dish that me and my family will have again many times. thanks orf...
Thanks orf, glad you liked it!! Smokin Don
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Last post by Smokin Don
Tue Dec 18, 2012 22:22
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smoke and cooked ham
Replies: 3
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orf » Sun Dec 02, 2012 16:35
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can I use a butt to make a cooked and smoked ham from the recipe on the mother site,adjusting the propotions of ingredients of course? thanks orf...
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orf ,
I attempted to send you a PM, but apparently you've got PMs disabled.
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Last post by Baconologist
Mon Dec 03, 2012 22:13
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Bubba's Kassler Ham
Replies: 1
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Smokin Don » Sat Nov 24, 2012 21:47
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I am new here and found the site searching for Kassler Ham. I used Bubba's recipe for a Kassler ham on Thanksgiving. I saw in a post someone was wondering where he had been lately. Where ever you are thanks for the recipe Bubba! I thought it turned out great, a good ham taste, not too salty and...
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Hey, hey Don! How are you going to beat ham on rye? :mrgreen: You've really got a nice color on that gorgeous piece of pork. Nice goin' pal.
Our pal Bubba had to move from South Carolina to Brookwood, Alabama. He's a bachelor and maintains a beautiful house, does his own cooking, and works for a...
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Last post by Chuckwagon
Sat Nov 24, 2012 22:27
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The object of my affection.
Replies: 14
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ssorllih » Mon Nov 12, 2012 05:05
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I started on this last Friday and after 10 hours in the pear wood smoke this is what I got.
Almost four pounds of shoulder butt. cured with 1.5% salt and brown sugar, water and sodium nitrite. Shut of the gas heat at 145°F and it finished at 151°F
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After the cure, it gets tied and hung to dry. When it is dryit goesinto a cold smoke house and I start the smoke and a small heating fire. The smokehouse temperature rises about 15°F per hour. This piece took 10 hours I allowed the smoke to stop after about 8 hours. This was just a small third of...
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Last post by ssorllih
Wed Nov 14, 2012 13:23
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orf's butt bacon
Replies: 9
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orf » Thu Nov 08, 2012 15:42
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just thought I'd post some pic's of my version of dlfl's honey butt bacon. 1 hr@120°,then 6hrs @150° smoked with hickory and cherry then 30 minutes in my oven @225°.Enjoy! orf...
warmig up after 6 day cure
ready for the smoker
into the smoker
all done
cut up
nuff said
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When I purchase butts I select the largest, heaviest ones I can find and carefully remove an inch to an inch and a half thick slab from the skin side.
I'm going to try this when I get butts with a nice fat cap on them. Currently I'm getting them at Costco, and they have neither skin nor much of...
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Last post by redzed
Sat Nov 10, 2012 07:15
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my big effort
Replies: 10
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crustyo44 » Tue Nov 06, 2012 05:56
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Hi,
Just a photo of my big effort to make some taste smoked pork hindleg parts, it's also an effort( to me anyway) to actually get to show off something I made and am proud of.
The taste was great, salt after soaking was to my liking and the smoke flavour brought back childhood memories.
Jan.
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Looks great Jan, nice job!
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Last post by sawhorseray
Wed Nov 07, 2012 18:15
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Ordering Porkbelly for my slab bacon
Replies: 24
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Rick » Sun Oct 28, 2012 17:18
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Hello to all,
Two questions for those of you who do a lot of bacon smoking.
I'm going to give my local slaughter house a call and order a pork belly or two. For slab bacon, do I ask for rind off or just get the belly with the rind on and trim it off myself after the finished process?
Second,...
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Topic Split 11.04.12@02:50 by CW. See Stockinettes in the For Beginners forum.
- 24 Replies
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Last post by Chuckwagon
Sun Nov 04, 2012 10:52
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Smoked picnic for the cooking pot
Replies: 2
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ssorllih » Sun Oct 28, 2012 21:31
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Early last week I bought a fresh picnic and asked the butchers to slice it into inch thick slabs and leave the hock in one piece. I cleaned off the saw dust and applied a cure consisting of 2% salt ,.25% cure #1 and about 1.5% sugar and a bit of molassas for a brown sugar flavor. (light brown sugar...
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Hey Ross good lookin' stuff. I'd eat one right now!
How are you dealing with the storm?
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Last post by redzed
Mon Oct 29, 2012 04:03
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Smoked Pork Loin
Replies: 9
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two_MN_kids » Tue Oct 16, 2012 20:03
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This past week one of the local markets ran a special on whole pork loin for $1.78/lb. I picked up two at 10 lbs each, and followed this recipe: to prepare them.
I divided the brine recipe by four, and then multiplied the results by five, giving me five quarts of brine. Cutting the loins in half,...
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After 10 hours of soaking in clear water, I sampled an end cut. It was rather bland, so I cut into the loin about 3 inches and tasted another sample. There was still some taste of salt, although not overwhelming.
I pulled all the loin pieces and hung to dry, and are now in frig. They will rest for...
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Last post by two_MN_kids
Wed Oct 17, 2012 16:29
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Another Happy Ending - Canadian Bacon
Replies: 11
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sawhorseray » Wed Oct 17, 2012 01:31
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I picked up 15 pounds of nice pork loin on sale week and decided it was time to make some Canadian bacon. I used CW's formula for the brine (of course) and added one cup of Camps maple syrup. I cut the whole loins in half so they's be easier to deal with in the fridge and the smoker
15 lbs. pork...
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Good job on the loins Ray! I like to eat mine on fresh rye with cheese and Bavarian mustard. These don't last long at our house. Loins are currently on sale at a local supermarket for $1.99lb. Will have to pick up a few since yours made me drool a bit.
My bacon might last a little longer because...
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Last post by sawhorseray
Wed Oct 17, 2012 07:16
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Canadian Bacon ???
Replies: 11
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sawhorseray » Sat Oct 13, 2012 08:32
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I've got 15 lbs of pork loin marinating in CW's brine solution, comes out Sunday night and goes on the smoker a few hours later. I didn't find a starting point in the tutorial as far as temp and time go, tho I know to pull off at 150° now. The manufacturer of my smoker gives these directives for...
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Just as we need the fat in the sausage, the fat in the bacon makes the sweet taste and pleasing mouth feel.
Maybe you could get a pickup truck load of ear corn and start feeding it about a mouth before shooting season and get a hog finished on corn.
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Last post by ssorllih
Sun Oct 14, 2012 19:23
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Smoked or Unsmoked Bologna
Replies: 23
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Rick » Wed Sep 19, 2012 00:42
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I'm wanting to make a nice lunch meat bologna here in the next week or so, and had a question about the common store bought bologna. I don't recall ever tasting smoke on the store bought ring bologna or the packaged slices. To be honest, I'm not a real big fan of smoked products, as the smoke...
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Oven dry them.
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Last post by ssorllih
Sun Sep 30, 2012 20:43
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Fast and Easy Ground Meat Bacon
Replies: 19
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IdaKraut » Wed Sep 05, 2012 17:07
First post
I love bacon but not the price of pork bellies. Pork butts are still reasonably priced and I have made buckboard bacon in the past with great results. I figured why not grind up some butt and shape into a loaf shaped like bacon? Problem is, there is little info out there on what ingredients to use....
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Sorry, soy protein concentrate is not a substitute for meat binder. The meat binder is phosphate and should be used at a maximum of 2 oz per 25 lbs of meat per butcher packer which translates to a max of 0.5% by weight.
Soy protein concentrate and dry milk powder can be substituted like for like.
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Last post by JerBear
Sun Sep 30, 2012 04:48
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Last post by wilburgsmith
Fri Sep 14, 2012 23:03
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Making Some Honey & Chili Bacon
Replies: 2
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JerBear » Mon Aug 06, 2012 00:04
First post
I'm using Rytek's recipe for the honey bacon and just got it in the cure/honey mix 'bout an hour ago (pic below). After the pellicle has gotten everthing happy and sticky I'm going to sprinkle the non-skin side of the belly with some crushed pepper flake before smoking with the other two standard...
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Honey chili bacon sounds fantastic!
Hey Tatoosh - how about hardwood sawdust? Some guys just grab a stick of hardwood and run it through a saw till they have enough sawdust. Or maybe you can find a cabinet maker who would give you whole sacks of it.
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Last post by Cabonaia
Mon Aug 27, 2012 15:08
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cold smoke then cook or vice versa?
Replies: 2
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ursula » Wed Aug 01, 2012 03:37
First post
Just wondering: Is there any reason why, after cooking a cured pork loin in, say the oven to IT of 160 , the loin couldn't be cold smoked for a few days?
Or is it better to cold smoke till the smoke has fully penetrated, and then finish it off in the oven?
I wonder what the difference ,if any,...
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Hi Ursula, you'd definitely have two different tasting products, but there's no reason you can't smoke it as long as it has been cured. I've smoked entire left-over roasts (from a party), and found them to be quite tasty. Actually, they don't need long periods of smoking. A few hours will give a...
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Last post by Chuckwagon
Wed Aug 01, 2012 05:43
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roh or raw lux
Replies: 1
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ursula » Sat Jul 28, 2012 06:19
First post
In Victoria, I travel long distances to buy what the deli calls roh or raw lux. This is a pork loin that is smoked and cured, but is not cooked. It tastes divine and is very tender.
I'm wondering if anyone has tried to make this or has a recipe.
I'm guessing it is cured with cure #1 and maybe...
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Hi Ursula,
I make this all the time from pork loin, pork neck or some other good looking piece of pork hindleg.
It is cured first with #1 for about 7-10 days and then cold smoked for several hours for 2 days.
Anyhow, there are many recipes available but this is how I do it. I smoke my bacon all at...
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Last post by crustyo44
Sat Jul 28, 2012 07:55
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smoked hocks
Replies: 25
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crustyo44 » Sat May 12, 2012 20:40
First post
Hi Members,
Are there any instructions in this history section on the easiest way of curing and smoking pork hocks or does a member have a favourite way of doing these.
I am interested what is the best method, dry or wet curing, hot or cold smoking.
Personally I lean towards the wet curing and a...
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Marty, you wrote:
I have to say however this one thing. I would love to see some sort of sticky post somewhere explaining what Prague Powder #1 and #2 is. Being a new member to this forum I went straight to the recipes list and boggled at the sheer number of recipes.
Marty, there IS a sticky and...
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Last post by Chuckwagon
Fri Jul 27, 2012 21:51
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Bellies for Bacon - leave whole or cut in half?
Replies: 8
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JerBear » Fri Jun 22, 2012 23:14
First post
I just got a couple bellies from my local meat supplier and they're about 10-11# each. I have space and tubs that can accomodate both bellies at the same time whole but would they cure better or faster cut in half so that I end up with four somewhat square pieces?
I'm actually thinking about doing...
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So I'm onto my second batch of bacon and something's come up that I wanted some thoughts on. The bellies are duroc and were thinner than the last ones and even just one day in cure they've stiffened up considerably. Can they get over-cured? I was already planning on cutting down the cure time from...
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Last post by JerBear
Wed Jul 18, 2012 06:32
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Whole Hog
Replies: 19
by
Big Guy » Sat Jul 07, 2012 03:35
First post
The empty roaster
184 lbs. of pork goodness
Trimmed to fit the roaster and injected with a solution of apple juice, water, brown sugar, sea salt, garlic and worchestershire sauce.
in the roaster rack
top rack bolted down
we are now cooking.
It should be ready tomorrow about...
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We only had 30 people show up, so we had lots of food, pulled pork left overs are so versitle they won't last long. :lol:
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Last post by Big Guy
Sun Jul 08, 2012 13:04
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Hickory-Smoked Maple Bacon
Replies: 24
by
NorCal Kid » Mon Jun 04, 2012 18:19
First post
It's makin' bacon time!
I'm using Chuckwagon's (Kutas') recipe listed above in the 'Makin Bacon' section.
Got all the ingredients lined up for this recipe...
Into the dry ingredients, I add the 'wet.'
Well-mixed into a sticky paste that'll be rubbed into the bellies...
I picked up 16.5...
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Idakraut wrote:
Kevin, amazing photos. I have never made bacon (except for cottage bacon) since pork bellies around here cost more than store bought bacon. Let us know if it was worth the effort and I may bite the bullet and buy bellies and do the same.
Rudy, you may have to do what I do and...
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Last post by Chuckwagon
Mon Jun 25, 2012 09:57
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[USA] My First Ham
Replies: 23
by
two_MN_kids » Thu Mar 22, 2012 21:35
First post
Since this time last year I have wanted to make my own ham. I have found a fresh picnic ham at a local grocery, and at a great price. I have thrice read Chuckwagon`s notes for Boiled Ham and still am somewhat anxious about this project.
I now have so many questions! I have poached several cured...
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Gentlemen, you are making me blush! :oops:
Thank you SO very much for your kind words and comments. I am delighted and overjoyed that this project has worked so well for you. These are the kinds of words that makes my job worth its effort. Your words are my pay and today is payday! I am truly...
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Last post by Chuckwagon
Tue Apr 10, 2012 00:40
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