Recent content by lancerh

I'm a little late to the party, but here is what I did a few years ago: https://www.smokingmeatforums.com/threads/venison-bacon.136694/

So after reading all of the comments I cold smoked last saturday and sunday for a total of about 14-16 hours. I used my old little chief and put the rack on top of the smoker and covered the rack with the cardboard box the smoker came in. Since there was not enough room on the racks of my little...

Yes this is what I was talking about. I do basically the same for shoulder, ribs, or even chicken. I like the smoke to enhance the flavor and not over power it. Just wondering if the smoke would be too strong if I smoked for that long.

So when you smoke for 30 hours straight are you constantly feeding smoke? I know with other meats you don't want to constantly feed smoke , but what about bacon?

I have made buckboard and venison bacon before by hot smoking in my mes smoker but I have never cold smoked anything. I have about10 lbs of belly bacon curing right now and will be smoking this weekend. So if I am going to cold smoke should I feed constant smoke for entire time? What are...

For the loaf patties I put them into plastic storage containers and pat them down as firm as I could. I smoked them using apple wood pretty much following the directions according to Hi Mountain cure mix: Heat smoker to 150 degrees for 45 min without smoke. Increase temp to 200 deg. and start...

So some of the bacon was venison/pork mix and I had some pork shoulder left so I made bacon out of the rest of that. The remaining shoulder was not ground and I think you could tell which is which from the pictures. I used Hi Mountain Buckboard bacon cure that I ordered online. The loaves held...

Thanks to my 13 year old sons first buck last fall, I decided to try some venison bacon. I started with about 50% deer and 50% pork shoulder grinding each twice, once on a coarse grind, then fine. I mixed the venison and pork and mixed in a packaged cure I ordered online. I added water and...

I had a brisket in the freezer so I decided to make a pastrami last week.I have done a couple of pastrami's from store bought corned beef before but this is the first one that I tried from scratch. I trimmed most of the fat off of the brisket. I can't exactly remember how much it weighed. I...

There are a couple of stores around here that have corned beef for about $1.50/lb. and I was thinking about picking some up for pastrami.Do you freeze them in the package they are packed in? How long will they last in the freezer?

Thanks to other people's posts I decided to try a pastrami this weekend. I bought a 4lb. corned beef and soaked it overnight to remove the salt. I did not do the fry test but changed the water about 3 times. I made a rub consisting of mostly black pepper and corriander but added a little garlic...