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...

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...

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...

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...

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...

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...

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:

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...

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...

Considering the many questions that are raised here another credable source is always good.

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

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,...

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...

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!!!!!

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...

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...

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...

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...

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 /...

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...

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...

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...

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...

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?

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...

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...

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...

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...

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...

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...

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

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

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.

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...

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,...

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...

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...

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...

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....

This is process in which will be easy to have.

FirstClass Foods Inc

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...

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,...

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...

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...

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...

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...