Recent content by CZN

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  1. CZN

    If you're on the fence about trying, Sous vide

    smoking and grilling with sous vide is amazing! Pork tenderloin loin is phenomenal, ribs, butt and brisket are also great. Lots of resources online, highly recommend it!
  2. CZN

    freezing hot smoked salmon

    We've been vac sealing and freezing dry brined, hot smoked salmon for years and its great. Freeze away!
    • CZN
    • Post #8
    • Forum: Fish
  3. CZN

    Pushing The Boundaries: Turkey Bacon Cheddar Sausage (w/ Pics & Recipe)

    This looks like a winner! Thanks for the inspiration!
  4. CZN

    First BuckBoard Bacon for me , 1 as a Christmas thank you gift .

    That's some great looking bacon and now I feel I need to try some, too!
  5. CZN

    Is this buckboard bacon?

    I asked the distributor and he assured me that it's belly but who knows! I'll be making my own soon enough so won't have to deal with these random lean packs anymore. Cheers, @indaswamp.
  6. CZN

    Is this buckboard bacon?

    Thanks for the input, Al. Unfortunately I haven't cooked them up side by side for a taste test as I just open a pack at a time to cook for my sandwich shop. I asked the company we get them from and was told that they are indeed bellies. However, this is 'the same bacon' from the same company...
  7. CZN

    Is this buckboard bacon?

    These pieces circled in red look like the fatty bacon I was expecting, but everything else looks a lot more lean. Are the other pieces shoulder bacon or just from a lean part of the belly? I really have no idea! Cheers!
  8. CZN

    Curing and Sous Vide Turkey Question

    Hi folks, I posted awhile ago about some cured and sous vide turkey deli meat I'd made following a ChefSteps recipe. In my post I said I sous vide'd for 3 hours at 145F, but looking at their recipe again I see they say 131F for 3 hours. When I get home I'll have a look at my book to see what...
  9. CZN

    Can I make a large batch of dry cure to use over the next month?

    Cheers, Tallbm! The process is pretty easy and straight forward and I'm looking forward to doing more!
  10. CZN

    First Bacon Attempt wIth BB

    Hi JC, Just saw your comment about the 10% water method. After weighing the appropriate amount of cure for water and meat, do you just mix all the cure ingredients together, add the water, and add all that into your brine bag? Yesterday I encountered the problem of the cure getting too sloppy...
  11. CZN

    Can I make a large batch of dry cure to use over the next month?

    So I first did 2 breasts . One was the Chef Steps method of a 24hr overnight brine followed by about a 3.5 hour bath @145F, and the other was a bit of seasoning and then into the sous vide bag for about the same time and temperature. I sliced up some from both breasts and tested them out with...
  12. CZN

    Can I make a large batch of dry cure to use over the next month?

    Thanks for your reply! I was thinking to add the liquid smoke to the bag just before sealing it up and keeping it separate from the cute. I'm fairly new to this so I don't know about consistency in a volume mix. I was assuming I could just give the container a good shake to make sure everything...
  13. CZN

    Can I make a large batch of dry cure to use over the next month?

    Thanks for your reply, much appreciated. I don't have the breasts yet, they should be here in a couple days. In their recipe (I'll attack a PDF) they only brine for 24 hours and then sous vide. The meat looks great in their video but I can't link it as it's behind a paywall. I've tried a few of...
  14. CZN

    Can I make a large batch of dry cure to use over the next month?

    Hi all! So I have some turkey breasts coming and I want to try Chef Steps method for making deli meat. In their recipe, an 8% cure is what they deemed their favorite. Their recipe 850g turkey breast 27g kosher salt (3.2%) 27g brown sugar (3.2%) 1.4g prague powder (.2%) 7g liquid smoke (.8%)...
  15. CZN

    My 2022 Salmon Jerky

    Jerky looks great! Do you always finish it in the dehydrator, and is there a noticeable difference from the fish that's finished in the smoker?
    • CZN
    • Post #12
    • Forum: Fish
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