Trying a couple new things this weekend, Buckboard bacon and a under $10 home made cold smoke generator. about 10 days ago I dry rubbed about 15# of pork shoulder with the same cure I use for Canadian bacon from thoseguys26 http://www.smokingmeatforums.com/t/117613/pork-loin-candian-bacon-recipe-q-view-gallore
At 2am last night (time I get home from work) I took a slice from thickest part, washed and pan fried to test for saltyness, taste was spot on! Rinsed well and started drying in the fridge.
Beautiful color
Mouth watering
Little heavy on the heat but oh so yummy. Flavor and salinity are spot on!
Yesterday, on the way to work I hit up my local butcher supply (Candy Store!) for natural casings to try my hand at sausage while waiting for baconz to smoke. Bad place to go with a credit card, besides casings I picked up some pre-mixed Bratwurst and German sausage spice blends, a small roll of elastic netting (to make a round Canadian bacon by sandwiching two loins together) and some really cool Stainless bacon hangers.
Bacon & sausage hangers, about $7 each
Hoping to speed up pelicle formation, I put a small fan on the shoulders
Never having cold smoked before, I needed a quicker solution then waiting for AMNPS to arrive I found some thing at my local Target store that may work.
It's a simple pencil organizer made of welded steel, had to cut a few pieces to make a clean path for chips. This is only a temporary solution, it's far too thin material. Will order an AMNPS after holidays.
Before the test burn, I took the torch and burned off all the paint. Filled with Bear Mountain Apple-wood chips, lit off and an hour later she's smokin' !!
Will be using my $10 ECB for the buckboard bacon, the Canadian bacon will be going in the FCS (file cabinet smoker) later.
That's enough playing on the computer, need to get the meat on the hangers !!
Jetman<<<
At 2am last night (time I get home from work) I took a slice from thickest part, washed and pan fried to test for saltyness, taste was spot on! Rinsed well and started drying in the fridge.
Beautiful color
Mouth watering
Little heavy on the heat but oh so yummy. Flavor and salinity are spot on!
Yesterday, on the way to work I hit up my local butcher supply (Candy Store!) for natural casings to try my hand at sausage while waiting for baconz to smoke. Bad place to go with a credit card, besides casings I picked up some pre-mixed Bratwurst and German sausage spice blends, a small roll of elastic netting (to make a round Canadian bacon by sandwiching two loins together) and some really cool Stainless bacon hangers.
Bacon & sausage hangers, about $7 each
Hoping to speed up pelicle formation, I put a small fan on the shoulders
Never having cold smoked before, I needed a quicker solution then waiting for AMNPS to arrive I found some thing at my local Target store that may work.
It's a simple pencil organizer made of welded steel, had to cut a few pieces to make a clean path for chips. This is only a temporary solution, it's far too thin material. Will order an AMNPS after holidays.
Before the test burn, I took the torch and burned off all the paint. Filled with Bear Mountain Apple-wood chips, lit off and an hour later she's smokin' !!
Will be using my $10 ECB for the buckboard bacon, the Canadian bacon will be going in the FCS (file cabinet smoker) later.
That's enough playing on the computer, need to get the meat on the hangers !!
Jetman<<<
