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Recent content by backtroller

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  1. backtroller

    20# Cabela's stuffer for snack sticks?

    I have that stuffer and it will stuff sticks ok because of the two speed gears, but you will loose about 3# in tube and tub, but you can make patties out of that
  2. backtroller

    Canadian Bacon cure time with Pop's Brine

    Yes, all good to go. Got 9 hrs of smoke, rested it for two days and sliced up this morning--turned out great, thanks for all the advice. I do have on question on the CB I have in Pop's brine--the loins have been in the brine for 12 days now, but I have noticed it has turned a pale color with a...
  3. backtroller

    Canadian Bacon cure time with Pop's Brine

    Thanks, Bear--I sliced one bacon in half and was pink through the middle--headed to smoker this afternoon. Thanks again for all the help
  4. backtroller

    Canadian Bacon cure time with Pop's Brine

    Pork bellies have been in the dry cure for 8 days. Took them out at noon and soaked them 1 hr in ice water--fried tested for salt, they are just right. Have them in the cooler airing out and seasoned them with CGP, Garlic & Onion powder. cold smoke tomorrow morning. Have a quick question--when...
  5. backtroller

    Canadian Bacon cure time with Pop's Brine

    Thanks, Bear, Dave and all that replied. I will try to get some pictures
  6. backtroller

    Canadian Bacon cure time with Pop's Brine

    I have been making and smoking sausage for along time, but the bacon and curing of bacon is new to me. I would like to thank all that helped me out on my Canadian bacon question. I have a quick question about bacon bellies--I did Bear's recipe with TQ and used the 1 TBS TQ per# of meat, but have...
  7. backtroller

    Canadian Bacon cure time with Pop's Brine

    Dave, I will do that tonight and finish out the 14 days in brine--should be good to go--correct
  8. backtroller

    Canadian Bacon cure time with Pop's Brine

    sorry I forgot to add that I did not inject them
  9. backtroller

    Canadian Bacon cure time with Pop's Brine

    Thanks for the responses. The thickest part of the loins were 2 1/2"
  10. backtroller

    Canadian Bacon cure time with Pop's Brine

    I used Pop's Brine which calls for 1 TBS #1 Cure for each gallon of water. I put 4 gallons of water and 4 TBS #1 Cure in brining bucket and my two pork loins along with the other ingredients in Pop's recipe. How long will the two pork loins need to be in the brine for full cure--thanks in advance 
  11. backtroller

    13 Days in POPS Brine

    13 days in Pops brine and cut a piece to test fry--it was a little to sweet and not enough salt. I cut the salt by 1/3 cup not to get it to salty, but I guess I should have put the full amount in it. Added the 1/3 cup of Kosher salt today in the brine and will put back in fridge for another 2-3...
  12. backtroller

    smoking sausage

    rexlan, I kind of thought that I might need more pork as our old mix was a 50/50 deer/pork and that was very good ---- plenty juicy and favorable--I am going to stick with the original plans with low heat, good smoke and pull them off at 100-120 IT. Thanks for the advice on the powdered milk, I...
  13. backtroller

    smoking sausage

    Thanks, if I pull them off early after good smoke and hot water bath them to finish, will they retain better moisture , not shrivel up as bad and the smoke should stay in them, correct
  14. backtroller

    smoking sausage

    Again, Thanks. I will post some pictures of the process and of my new build smokehouse
  15. backtroller

    smoking sausage

    Thanks Woodcutter---would it still be alright to cold water bath them and let the cool and bloom that way before vac pack and freezer
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