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Lots of Pork - Page 2

post #21 of 38

Bacon is addicting!

 

It's better the next day, after it sits in the fridge.  I think you become immune to the smoke flavor from being around the smoke all day.

 

Experiment with running the internal temps up to 120° - 130°.  Colors get golden bronze.

 

Put some Cracked Pepper on some.

 

Endless options!

 

Enjoy!

 

 

Todd

 

No Creosote! A-Maze-N Smokers

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post #22 of 38
Thread Starter 

Here is my canadian bacon out of the brine and dried off. I fryed up a couple peices for a test. Also very good!

 

This will get smoked tomorrow night, then sliced the next day, those pictures will follow.

 

 

cb2.jpg

 

  cb1.jpg

post #23 of 38
Thread Starter 

Im going to try some different stuff next time, this was my first and i just want to see how it was going to go. I want to do a slab completely covered in cracked pepper.

post #24 of 38

Thats what I'm talkin about, Gotta love the CBP!

 

Quote:
  I want to do a slab completely covered in cracked pepper. 
post #25 of 38

You're doing an outstanding job XJC !

I smoked 10 pounds of Pork Loin on TG. I'll be posting it later today.

Check in on that post later---You might want to slice just a couple pieces a little thicker---You'll see.

 

I told you you're gonna love this stuff. Wait 'til that Canadian Bacon starts melting in your mouth!!!

 

Bear

post #26 of 38
Thread Starter 

Smoked my canadian bacon last night and sliced it tonight. I smoked it with apple around 200* for about 4.5 hrs to 160* internal. The one picture makes it looks burnt but its not, its just the dark red color. I tried a couple peices cold, mmmmmmmm   mmmmmmmmmmm! Im gonna have to do some more of this too. Guess what im going to be doing all winter! Enjoy!

 

cd10.jpg

 

cb11.jpg

 

cb13.jpg

 

cb12.jpg

 

 

 

 

Thanks for all the help and for looking.

post #27 of 38

looks good!

post #28 of 38

Beautiful Color on the CB !

 

It was easy, wasn't it?

 

Bear

post #29 of 38
Thread Starter 

It was easy, im almost itching to get my hands on more bellys and loins now ( i know that might have sounded weird)

post #30 of 38

Sounds weird, but we all get what you're say'n!!

 

Looks Great!

 

I bet you won't buy store bough ever again!

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #31 of 38

Wonderful!! Looks FANTASTIC!!  Thank you for sharing! I love pulled pork more than a little bit... Mmmmm.  Your knife work on the bacon is enviable. That has been my biggest problem. I am just not confident in my ability to get perfect pretty skinny slices. Do you have any suggestions?

 

Did your butcher square and skin those bellies for you? Or did you have to do it? Mine were skinned, but not squared. (maybe I need to do a tutorial on belly skinning...)

 

I used my trim when I squared mine to make salt pork, then wrapped them in 2"x2" chunks and stuffed them in my freezer. I use them to boost flavor in my soups, stews, chili, pasta sauce... So handy to have around. Drop in, simmer away... Grab any big fatty chunks out before serving. Mmm...

 

I also did a jar of bacon bits with some of my ugly slices. A TB or so, wrapped in saran, twisted per packet in the freezer. They thawed SO fast on salad!!

 

Oh!! And I turned one belly into a 5-lb pancetta. (not smoked)  Oh fer goodness sake was it good:

 

pancetta.jpg

 

post #32 of 38
Thread Starter 

I have a small (non commercial) meat slicer (an older Oster brand) that i used to cut my bacon, i was worried that it might be too much for the slicer as it is not heavy duty, but it worked fine. My butcher had the belly skinned, but not squared, i didnt square it prior to doing anything with it, i just put it in the slicer and ened up with one or two odd ball slices on each end which i just fried up then and ate.

 

Those two nights i cut meat i felt like Cramer on that episode of Seinfeld where he has his apartment full of meat when they are making all the sausage and stuff with the real italian music playing in the background. lol

post #33 of 38

I have used my little slicer on Canada Bacon, but not on regular bacon. Did you freeze it or anything to firm it up first?  I tried my "green" (not smoked) bellies and it just got messy. I'll bet that smoking sure helps too!

post #34 of 38
Thread Starter 

I sliced it after it set in the cure for 9 days, then smoked for 8 hours, then sat int he fridge over night. The curing firmed it up a little, then sitting in the fridge also kept it a little firmer. I have zero problems slicing it. And my slicer is not that great by any means.

post #35 of 38
Quote:
Originally Posted by Princess View Post

I have used my little slicer on Canada Bacon, but not on regular bacon. Did you freeze it or anything to firm it up first?  I tried my "green" (not smoked) bellies and it just got messy. I'll bet that smoking sure helps too!



If you did a straight Cold-Smoke, I believe you would have to partially freeze it before slicing, because it's kinda limp (flaccid).

If you put some heat on it for awhile, like I do & like XJC did, it tends to stiffen up, and make it much easier to slice on the meat slicer.  

 

This is getting too personal !

 

Bear

post #36 of 38

I know I can always count on the Bear and Scarby to take it to the stiffness level. ::eyeroll::

 

icon_rolleyes.gif

 

You know I love ya guys!!

 

Quote:
Originally Posted by Bearcarver View Post



Quote:
Originally Posted by Princess View Post

I have used my little slicer on Canada Bacon, but not on regular bacon. Did you freeze it or anything to firm it up first?  I tried my "green" (not smoked) bellies and it just got messy. I'll bet that smoking sure helps too!



If you did a straight Cold-Smoke, I believe you would have to partially freeze it before slicing, because it's kinda limp (flaccid).

If you put some heat on it for awhile, like I do & like XJC did, it tends to stiffen up, and make it much easier to slice on the meat slicer.  

 

This is getting too personal !

 

Bear

post #37 of 38
Thread Starter 

My meat wasnt that stiff when i sliced it, thats why i was affraid it might not work, but it was fine. Maybe that couple minutes of heat i put to it was just enough. I dont know, i just know it worked.

post #38 of 38
Thread Starter 

Actually i was just now browsing ebay for meat slicers and came across my actual slicer i use, and its being called Vintage, ha lol

 

http://cgi.ebay.com/VINTAGE-OSTER-FOOD-AND-MEAT-ELECTRIC-SLICER-/260697668659?pt=Small_Kitchen_Appliances_US&hash=item3cb2cabc33 

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