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  1. bladebuilder

    More back bacon!

    Latest batch of back bacon. TQ and pure maple sugar/brown sugar. Instead of using ziplock bags, I do the whole loin, put it in a vac bag, pull the air out and seal. After 10 days... Cold smoked for 14 hours, left in the smoker over night (-3C or 25F-ish outside) Next day, heat on in the...
  2. bladebuilder

    Breakfast sausage patties

    So I have an issue... The missus and my cubs, arent fans of sausage casing on breakfast sausage. Natural or synthetic. Me and my hunting partner/brother in law, had some trim left from deer this fall, and some pork trim from the heritage hogs we butchered, taking up space in the freezer. So we...
  3. bladebuilder

    Disney style turkey legs

    Hey all!! Just to get things in perspective, I have searched a bunch here, read dozens of threads. I see some great drums, but not really any recipe. Are you using Pops brine? If yes, great! If not, has anyone nailed it, and outlined the recipe and process? Got a dozen jumbo drums, and want to...
  4. bladebuilder

    Ham time!!

    So figured it was time for more ham. I picked up some Heritage hogs a few weeks ago, and put two hinds into pops brine. Took them out Thursday, rinsed, and dried. Then into stockinettes. Next day, at 6:30 AM, preheated the smoker, got the pellets lit, ready to go, and into the smokehouse...
  5. bladebuilder

    Pork!! well... it starts with pigs right? (Graphic)

    Well, every once in a while, a deal comes along to good to pass up! My buddies and I were getting down to the last of the pork we processed this spring, and figured we would get more from the Hutterites again. We misplaced the number!! So I get a text from a friend who saw pigs for locally sale...
  6. bladebuilder

    Maple brown sugar Canadian Back Bacon

    Hey guys! (and Gals!) A couple weeks ago, I posted in one of @Bearcarver 's threads, how much I liked his process, and simple recipe. So I thought I would let you all in on how I take things from there. I won't re post his recipe, its kinda been the benchmark around here, and is easily found...
  7. bladebuilder

    Modified Kabanosy recipe

    Been a while since I have had good snack sticks. For years, my BIL/hunting partner, have taken meat to a abattoir/butcher/sausage maker in a small town an hour from where we live. There were a few closer, but found his stuff to be quite good. Last year, we had close to 150 pounds of beer sticks...
  8. bladebuilder

    Aniversary smokehouse for the neighbour

    My neighbour has been after me for a while to give him the plans I used for my personal build. I didnt have plans, just built it as I went. So a few weeks ago, hi wife asked me if I could build him one like mine. She said he's been talking about mine all the time. So I figured why not! Instead...
  9. bladebuilder

    Bellies to bacon!

    So time has come to make more bacon! How can you have a bad day when you start it out putting pork in the smoke house!! So lets rewind a couple days... Took 3 whole bellies, net weight 36 pounds, cut in half to fit in the pail, then into a modified pops brine (pure maple sugar to replace 1/2 of...
  10. bladebuilder

    My turn! New UDS Build :)

    Hey guys, been enjoying the start of summer, and out door cooking. Been grilling, offset smoking, and using the heck out of my cedar smokehouse. So here are the pictures up to this point... The starting material is a clothing/rag drum from work. It had a heavy liner sprayed in. I chose to...
  11. bladebuilder

    Walleye, Pike and Perch in the smoker

    A co-worker asked me to smoke some fresh fish for him. He said his grandfather used to do it almost like a jerky and he hasn't had good fish smoked for years. He was happy with my bacon and sausage, so he wanted me to give fish a try. I started with the brine Bearcarver has in his step by step...
  12. bladebuilder

    Large beer butt chicken

    So I picked up 15 chickens from a local Hutterite colony, expecting the typical 2.5-3 pound chicken. Last order we had a couple larger ones in the 3.5 pound range. I really like 'em they are free range, and not "pushed" to kill weight. These new ones, well they were a tad larger. The smallest...
  13. bladebuilder

    Busy Thursday! 3 types of sausage! (and bacon :) )

    So I'm on my regular day off cycle ( I work 8 and 6) and figured it was time to process some more game meat. There was quite a bit of quality trim from hunting season, and a bunch of boneless duck/goose meat (60 pounds) and some moose (over 100 pounds) so figured its time to make sausage again...
  14. bladebuilder

    My Easter Hams!

    Just about a month ago, I was lucky enough to come into a great deal on pork, more specifically, whole hogs. Some may remember... I had already made back bacon, belly bacon, ribs, and had a lot of sausage planned. But never did a ham. I remember my dad, when he went home to Quebec, always...
  15. bladebuilder

    Todays project Ukranian sausage

    So after Thursday and Fridays success, I did some beef/pork Ukranian sausage (70/30) Decided to do a 2 1/2" sausage, these buggers are closer to 3" Stuffed into collagen casings last night, in the fridge, over night, warmed up and dried this morning, now in the smoker. MAN the smells!! Smoke...
  16. bladebuilder

    Bit the bullet and got in elbows deep! First sausage!

    So I have been procrastinating for a while now, finally sucked it up and got 'er done! Made some venison/pork sausage. One is a summer sausage recipe, and also made some polish sausage (sort of a kielbasa) After following boykjo casing prep tutorial, I got into the grinding and spices/cure...
  17. bladebuilder

    Dry-ish cured back bacon

    So, thanks to all the raving about dry cured bacon/back bacon, and Bearcarvers awesome tutorials, I figured I would try it. I didn't take as many photos as I should have, but this is Bearcarvers method, with a twist. So I have a 7.8 pound loin, that I rubbed with TQ. Then brown sugar. The...
  18. bladebuilder

    Well, so, um... Pigs? (Graphic)

    Yesterday, a friend contacted me to help him pick up a pig that he got a good deal on. $100 for a whole pig "be here Saturday morning, we'll put it down, then you take it away" the farmer said. So at 9:00am we show up, farmer says "ya want another?" Happily I accepted! Sweet I get one too!! "How...
  19. bladebuilder

    Montrel Smoked Meat

    After much internet research, deep digging, phone calls to family in Quebec, and several test runs with different recipes, I have one that is  well, as close to the famous delis as I have been able to make. So this thread is again in the early stages, but I will post to allow any interested to...
  20. bladebuilder

    Amazing customer service!

    So a little while ago, I ordered a brisket from a local abattoir. When I picked it up it was late, I was in a hurry, and didn't look at it closely, as it was wrapped in butcher paper. When I got it home, I put it in my freezer till I was on days off again, and thought to my self it was a tad...
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