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Im forming a pellican??????????? - Page 2

post #21 of 35
It don't look like a loin to me either. But it looks good.
post #22 of 35
Thread Starter 
If you were sitting in that mud for 10 days you would look the same i'll bet

BTW its not a tenderloin. Just the end part of a whole loin
post #23 of 35
I rest my case!PDT_Armataz_01_37.gif
post #24 of 35
It will not take nearly as long if you turn the fan on. :D:D:D
post #25 of 35
Thread Starter 
Fast lense on the camera PDT_Armataz_01_36.gif
post #26 of 35
Scotty, I believe that your original question was something like, how long does it take to form the shiny surface on the meat in order for the smoke to penetrate evenly and properly. icon_confused.gificon_razz.gif When I take the belly bacon out of the brine, I dry with paper towels, coat profusley with black pepper and place in the cold smoke shed with a large fan blowing the air around for about 2 or 3 hrs. It seems to take quite a long time to dry enough. Hope this helps. icon_smile.gif
post #27 of 35
I knew SOMEONE would save this thread... good to see you T!
post #28 of 35
Thread Starter 
Experimenting has shown me that terry is cprrect
Thanks terry
post #29 of 35
Thread Starter 
I just finished it and sliced it. The pictures are in Miss Rockys camera and i dont know how to down load them

Wail till you see the results.
The taste is even better than it looks
post #30 of 35
Thread Starter 
hrer is the finished buckboard canadian made from pork loin

post #31 of 35
i thought buckboard was made from a boneless butt, and candian bacon from the loin???

but anyhooters scotty, i spit my adult beverage ALL over my monitor. i KNEW what you was trying to say, just struck me funny........

Great looking bacon no matter WHAT its called
post #32 of 35
opps, guess i should read the WHOLE thread. my bad
post #33 of 35
Nice looking meat. Even if my pants feel like my leg is being pulled out of them?
post #34 of 35
Thread Starter 
The stuff tasted good after we pulled off the feathersPDT_Armataz_01_05.gif
post #35 of 35
lol looks like good something. Not sure if it qualifies as bacon.
Gammon maybe ?
Do you have gammon in the states ?
It looks just like the stuff you've got there ;-)

For the record Cured salmon seems to form a decent pellican in about 2 hours in the fridge or a similiar cool place.
Fridges are natural dehydrators.
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