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Recent content by roklimo

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  1. roklimo

    Anyone here own a Green Mountain pellet grill?

    Just bought a GMG Daniel Boone.  Temperature control is very tight.  Any temp from 150-500 degrees with little or no fluctuations.  Doing a rack of ribs today.  Using apple pellets.
  2. roklimo

    First Canadian Bacon Smoke

    Brined well trimmed boneless porkloin for 48 hrs.  Rinse and dried an left in refrigerator for 24 hrs. Smoked at 180°F for about 4.5 hrs to an internal temp of 145°F. Used mixture of apple and oak for smoke. Ready to take out... Slice up and vacuum packed. Stuff is delicious!
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    IMG00169-20111211-1454.jpg

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    IMG00168-20111211-1415.jpg

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    IMG_0031.jpg

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  6. canadianbacon.jpg

    canadianbacon.jpg

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  7. roklimo

    First bacon cure and smoke

    They weren't too bad.  Little thin for my liking.  Only 3/4" on the thin end in some areas.
  8. roklimo

    First bacon cure and smoke

    Not too thick, or too thin.  About normal I guess.
  9. roklimo

    First bacon cure and smoke

    Sliced and ready for the freezer.
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    IMG00162-20111122-2054.jpg

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  11. roklimo

    First bacon cure and smoke

    Already planning on a larger batch.  This batch won't make it through Christmas.  (Yes, bacon makes a great gift!)
  12. roklimo

    First bacon cure and smoke

    I used the basic cure recipe from Charcuterie.  Rubbed about 8 pounds of pork belly (after squaring up a bit) with the cure and stuck it in large zip locks in the fridge.  Seven days later, I slice a bit off and tested.  Too salty for me, so about an hour soak in water.  Just right! On to the...
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    IMG00157-20111112-1726.jpg

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    IMG00156-20111112-1359.jpg

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  15. roklimo

    Got a Traeger body from a friend, need some parts....

    http://www.traegergrills.com/Media/pdf/Manuals/BBQ075_Manual.pdf Better yet, download the above manual and it has part numbers for ordering. 
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