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1st time CB and Veni Ham w/pics

post #1 of 9
Thread Starter 
Here is my 1st smoking post . Took a 11 lb pork loin and cut it into 3 pieces. Mixed up a batch of Pops brine and into the fridge for 13 days. i also made up a batch of brine and put two venison roasts in for the same time. Yesterday I took them out and was concerned by the looks.

After cutting of a slice for the fry test I was a little more at ease because the inside looked good.

After a quick fry test the flavor was great so into the fridge they went for the night to form the pellicle.
Finally smoking day!! Good day for it. Raining and cold. Set the smoker to 190-200 degrees with Apple wood.

Here is a shot 2 hours in.

After just under 4 hours they hit an IT of 150 degrees. Had to take a little nibble off them and oh man i cant wait to slice tomorrow and fry up some CB!! Tomorrow I will update with more pics.



Sizzling!!!!


Edited by dwaytkus - 5/30/13 at 7:16am
post #2 of 9

Dan, morning..... Looks good.... I'll bet it tastes good too....  icon14.gif ..

 

Dave

post #3 of 9

You CB looks so good. I have a couple chunks of a pork loin in the freezer that I will be doing in about a week just like you did.

 

I use pops brine a lot.

 

I have never tried brining venison tho, How did that turn out.
 

 

Rich-

post #4 of 9

Great job. Trish has been pushing me to do one...We get some Loin today. icon14.gif

 

I am going to see the price of Bellies also...cool.gif here's hoping Trish goes along with my plan wife.gif .

post #5 of 9
Thread Starter 
The veni ham is awesome! Tastes just like ham when complete. I was amazed!

As for the CB. So easy and delicous. Major cost savings too. Picked up another whole loin for $1.49 lb today for future project
post #6 of 9

Ummmm, newbie alert...

 

Does CB stand for Corned Beef???  If not, then what? 

post #7 of 9
Thread Starter 
Canadian bacon
post #8 of 9
Quote:
Originally Posted by dwaytkus View Post

Canadian bacon

Thanks, I was all kinds of confused there!

post #9 of 9
Quote:
Originally Posted by Rich- View Post

You CB looks so good. I have a couple chunks of a pork loin in the freezer that I will be doing in about a week just like you did.

 

I use pops brine a lot.

 

I have never tried brining venison tho, How did that turn out.
 

 

Rich-

 

 

Rich, You'd love it. We call it Venison Dried Beef, because it tastes like Beef Dried Beef. Been eating it all my life. Gotta slice it paper thin.

 

Below is a Step by Step, but it's TQ Dry cured. You could use Pops' Brine, and then follow the rest of my steps.

Link:

http://www.smokingmeatforums.com/t/101317/smoked-venison-dried-beef

 

 

 

Nice Job, Dwaytkus!!!!-------Looks Mighty Tasty!!!

 

 

Bear

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