Recent content by canadianbacon

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  1. canadianbacon

    Brining Grouse for 24 hrs in salt water before freezing?

    Im looking to freeze all my grouse and save em for one big batch. I want to blead them in salt water for 24 hrs then freeze. I figure this will draw water into them avoiding getting dry and draw out some spruce grouse taste. I plan to also soak them in milk during defrosting as well over night...
  2. canadianbacon

    Curing large amounts of meat in Stainless steel stock pot?

    I have allot of ground beef/pork I am making into jerky and using high mountain cure in it. Is stainless safe to cure in for a few days? Or should I use it just for mixing and switch it over into plastic bags when done.
  3. canadianbacon

    Ways to prepare beef RAW ?

    Thanks for the tips of the Cryo-vac tenderloin I never knew I could get that at costco. I will try to find beef tenders as well. Seems like the hardest part will be to source my meat. Next time I head to town ill ask around. I guess worms is more of a fresh fish thing, We get allot of free fish...
  4. canadianbacon

    Ways to prepare beef RAW ?

    I been eating blue rare steak and even salmon for years now, anything else to be is almost inedible but lately even blue rare is iffy if their is not enough blood.  Wondering if anyone has and special was to prepare beef raw or similar to steak tartar but less fancy? Is it best to freeze beef...
  5. canadianbacon

    What to do with my Pork Loin!? Pork noob here.

    Bought a pork loin today, was planning to make jerky? but was thinking I may have enough to do more then that! Any ideas? Ham? Canadian Bacon?  I have a smoker and dehydrator.
  6. canadianbacon

    New to chicken jerky! Share with me some tried and True recipes ( with salt, soy or Westchester as a

    I have smoked for years now, and got a hold of lots of extra chicken to turn into jerky for the first time. I have a smoker (little and big chief ) and dehydrator and of course a oven. Looking for something without nitrates if possible so hopefully, soy, Westchester, or salt base. I like sweet...
  7. canadianbacon

    Does anyone know how a professional meat dehydrator works?

    That could work, make sure there's a fan to move the hot air tho ( a metal blade one ), also you will need a temp prob in front of the fan and at the end of the box to make sure it stays under 200. That would most likely have to be attached to a controller to cycle power off and on unless you...
  8. canadianbacon

    Does anyone know how a professional meat dehydrator works?

    Ahh, so you want to make an indoor type of deal. I'm not to sure of how to go about building a dehydrator but.... I you had a square fan at lets say one end of some sort of box for intake and one for outtake and racks inside,  and you have enough air flow you could make jerky by making a good...
  9. canadianbacon

    Does anyone know how a professional meat dehydrator works?

    Have you looked at the big cheif smoker? There cheap and made for jerky, decent size, I have 2 now and have been smoking and drying salmon and fish for 7 years in them, I also cold smoke in them. I would imagin once you buy the racks for making one it would be pretty expensive unless you can...
  10. canadianbacon

    Got a 59 gallon, 200 litter oak barrel I want to make into a smoker.

    I would be using copper used during still builds so it would be lead free. Stainless steel might be cheaper tho. Just hard to solder. Thanks for the advice on the air gap, I never conmsiders that.
  11. canadianbacon

    Got a 59 gallon, 200 litter oak barrel I want to make into a smoker.

    Got a 59 gallon, 200 litter oak barrel I want to make into a smoker. I have got oh so tired of saying.. " I wish i had more jerky" So i think this massive barrel will solve my problem. I have seen several build but had some questions if anyone had ideas...  Can i stain and varnish the exterior...
  12. canadianbacon

    How I made a basic white cheese I will be smoking in 1 hr with only Milk, salt and lemon juice.

    if you add rennet you can form it and it will make mozzarella in a brick. I just did not have any on hand so i make this. I did form this into a brick... It was tough to do and lost its moisture, If i was not smoking it i wouldn't do that.
  13. canadianbacon

    Dry Ice For Cold Smoke

    Be careful carbon dioxide floats down so eventually your smoker will be full of it.... You don't wanna put your head into a big gust of gas that will make it hard to breath. I would imagine because it floats down it will kill your fire or make your wood burn quick too.
  14. How I made a basic white cheese I will be smoking in 1 hr with only Milk, salt and lemon juice.

    How I made a basic white cheese I will be smoking in 1 hr with only Milk, salt and lemon juice.

  15. canadianbacon

    How I made a basic white cheese I will be smoking in 1 hr with only Milk, salt and lemon juice.

    4 litters whole milk, 1 cup concentrated lemon juice 1 tsp salt and 1/4 pepper. Tastes like store bough cottage cheese to me with just a hint of lemon ( i used abit to much) Heated the milk till it JUST started to boil, dumped in lemon, stired and turned off heat, stired for 15 min. remover...
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