Recent content by Woodzman

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  1. Woodzman

    Canadian bacon

    It smoked around 15 hours the first time...how much would you do a second smoke for? Cold or hot smoke? Thank you for the assistance
  2. Woodzman

    Canadian bacon

    Thank you for that information . According to your time/ temp table my cb is definately pasteurized. I hit 140° and was there forever. My question is pasteurization the same a fully cooked? Or is it safe for storage and need to be cooked.
  3. Woodzman

    Canadian bacon

    I dont slice it. I freeze it in solid pieces . Probably half a chunk. We use it in scalloped potatoes and 15 bean soup. Yummy. The bean soup with canadian bacon and smoked onion
  4. Woodzman

    Canadian bacon

    I actually take mine to 170° internally.I don't have alot of experience and want to make sure its fully cooked. After 15 hours this is the result...the missing corner is my wife sampling..lol ..the boss has spoke and its good..lol
  5. Woodzman

    Canadian bacon

    Well onions are done now time for some more heat to finish the cb
  6. Woodzman

    Canadian bacon

    I used bearcarvers dry cure
  7. Woodzman

    Canadian bacon

    I smoke a couple small bags of onions to add that something extra when I cook. Not a big one for liquid smoke and gives a touch of smokiness without firing up the smoker. Heading towards fall there will be alot of soup,stew,chilli and such and I just pull one or 2 out and add them to the recipe...
  8. Woodzman

    Canadian bacon

    Finally got moved and been dying to do some smoking. So have had some canadian bacon curing . After 12 days its on the smoker without sweet apple smoke. I also have 14 yellow onions smoking for the freezer.
  9. Woodzman

    Hog casing for summer sausage in a pinch?

    For my summer sausage I hand roll and wrap in cheese cloth and tie with cotton string. I Usually make 1# sticks and I let them cure about 24 hours. Makes it nice to hang the sausage during smoking
  10. Woodzman

    Using Tender Quick In A Wet Curing Brine - Percentage Calculation?

    I was just figuring if they had a receipe book at one time they might still have the receipe. I emailed them . If I get a reply I will post it
  11. Woodzman

    Using Tender Quick In A Wet Curing Brine - Percentage Calculation?

    I'm sure everyone's thought of this . Why not contact Mortons for more info on the product
  12. Woodzman

    Using Tender Quick In A Wet Curing Brine - Percentage Calculation?

    https://dizzypigbbq.com/recipe/dizzy-pig-home-cured-ham/
  13. Woodzman

    Using Tender Quick In A Wet Curing Brine - Percentage Calculation?

    https://www.smokingmeatforums.com/threads/using-tender-quick-in-a-wet-curing-brine-percentage-calculation.309911/ Here is one I found for ham ..what is your friend trying to wet brine? Maybe easier to find a receipe or calculation if we knew what was being made.
  14. Woodzman

    GIVEAWAY for Inkbird Wifi Sous vide Cookers

  15. Woodzman

    GIVEAWAY for Inkbird Wifi Sous vide and Instant Read Thermometer BG-HHIC

    Count me in
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