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post #1 of 6
Thread Starter 
Ok I followed Cowgirls recipe. (Don't think I'll use mine again). Any ways I added 1/4 tbs of insta cure no 1 also to the tender quick. Been curing for 5 days. I just took off a slice and fried it. I'm in heaven. Can I soak overnight then take it out and smoke the next day or the day after that. I would think there would be no problem. Also it tastes so good now can I just make a batch up the same way and slice and freeze? Wouldn't that be peameal without the corn meal?
post #2 of 6
So glad you like it JersyHunter!
You can soak overnight or you can slice and freeze... without smoking.
It's all good. biggrin.gif

Hope you took pics for us. :)
post #3 of 6
Thread Starter 
Thank you. You really made my day when I tasted this. I always used another recipe where the loin was spray pumped and brined, then smoked. It was good but never as tasty and tender as yours. I can't wait to surprise my wife with breakfast. I'm Glad I found this forum, everyone is friendly and helpful. By the way do you thinkl it would work on venison? I had a smoked loin at a sportsman show and it was quite similiar, also it was smoked to rare and served cold like a roast beef cold cut. I'm gonna try it anyway. Sorry for all the ranting but it must be 5 'o clock some where.
post #4 of 6
welp, that's good enough for me!
I am putting a CB down today, and I think I have all the goods including the #1.

sounds real good, but where is the view , brutha?
Cowgirl, I will be thanking you in a few days.... lol
post #5 of 6
Jersy, I've got a batch of venison curing right now...should be ready in a day or two. I'm making a pastrami though. This would bacon cure would probably work.

Michael, good luck with your batch! Hope it works out well for ya. :)

Jersy, I forgot to mention...If ya get the chance, try some sliced and chicken fried... it's tasty too! http://www.smokingmeatforums.com/for...ad.php?t=24197
post #6 of 6
Hey Jeanie, did you ever make a venision CB? I've got a tenderloin in the freezer from the boys deer this year.
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