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  1. smoking4fun

    Canadian Bacon

    I left them uncovered in the fridge all day yesterday, so today is smoking day!  I wrapped them in netting, put them on the hooks, and hung them in the Smokin'-It #3D.  I'm using the Amazen expandable tube with a mix of apple with a bit of hickory.  I started at 130* for one hour to get some...
  2. smoking4fun

    Canadian Bacon

    Thanks for the input (especially on the different muscles).  I didn't mean to imply that smoking would reduce the salinity - I just meant to question whether the salty TASTE itself might be reduced when combined with the smokey flavor. 
  3. Canadian Bacon

    Canadian Bacon

  4. 20161012_221511.jpg

    20161012_221511.jpg

    • smoking4fun
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    • Album: Canadian Bacon
  5. smoking4fun

    Canadian Bacon

    Alright, after seeing several recent threads about curing pork loins for Canadian Bacon, I decided to give it a go myself.  I mixed up a batch of Pop's Brine and tossed about 9 lbs of pork loin into three ziplock bags and covered with brine (and got the air all out of the bags) and put the bags...
  6. smoking4fun

    Tri-Tip Success

    Good job on the tri-tip.  I wish I could do some tri-tip occasionally, but I just can't justify the $7.99/lb for a small hunk of tri-tip when I can get 10-12 packer briskets at $2.99/lb (prime) around here.  I guess I'll just be sticking with the brisket and admiring your tri-tip.
  7. smoking4fun

    First brisket in a while...

    Looks like a success...good job!  I'd eat that.
  8. smoking4fun

    SMOKIN-IT SMOKER

    So the one thing that really frustrates me about this smoker is the placement of the smoke box temperature probe (and the length of it).  I just smoked a full packer brisket in 4.4 hours overnight because when I put the brisket in the next-to-top slot, I accidentally forgot about the temp probe...
  9. smoking4fun

    Prime brisket on the smokin-it #3

    Not sure, yet.  I had to stick it in the fridge when I got up since it was wrapped and resting in the cooler for about 4 hours already.  Probably just going to end up chopping it up for sammies or cube it for some chili.  Should still work just fine.  I do think it was done since I probed it in...
  10. smoking4fun

    Prime brisket on the smokin-it #3

    How long did yours take to smoke in the SI #3?  I just did one overnight (about the same starting weight as yours), and it only took 4.4 hours...which seems REALLY fast at only 230*.
  11. smoking4fun

    My adventures in starting dry curing

    Can't wait to see how this turns out...
  12. smoking4fun

    PP and tumbled chicken breasts

    Looks like some awesome food from an awesome son.  Good job, CB!
  13. smoking4fun

    MORE mini hams, or as smoking4fun calls them, cottage hams

    Thanks so much for the how-to...I think that pretty much answered all my questions...and has all the info ya need all in one place. Huge help!
  14. smoking4fun

    Loin ham cured and smoked

    Looks awesome!  What temp did you smoke them at - and what was your finished IT? Also, where did you get the butcher string bags - or did you make those yourself?
  15. smoking4fun

    Loin ham cured and smoked

    Looks awesome!  What temp did you smoke them at - and what was your finished IT?   And where did you get those butcher string bags - or did you make those yourself?
  16. smoking4fun

    Pops6927's Wet Curing Brine

    So after reading through all 19 pages (so far) of this thread, I have a question on the addition of "other" add-ons, such as garlic/onion/spices...and I apologize if it was already covered, I may have formulated the question AFTER I read the part of the thread that addressed this...if I want...
  17. smoking4fun

    Cottage Ham

    I'm interested in making some cottage ham for my wife - she's from western Europe where smoked/cured meats were a necessity...that, and she just loves cottage hams.  I've been trying to do some research and reading to figure out the best method, but there doesn't seem to be a lot of...
  18. smoking4fun

    Cherry Bomb

    I like to call my hot sauces "Capsaicin Cough" - because that's always my reaction when I open up the bottle (and when I'm cooking them on the stove)...you know, when that aerated pepper oil gets in the air and you get a big inhale of it.
  19. smoking4fun

    Labor Day weekend meat deals?

    I'm not sure it was a Labor Day deal, but the local Costco has full Prime briskets for $2.89/lb - and trimmed flats (choice) for $4.59...I definitely consider the whole brisket a steal (comparatively).
  20. smoking4fun

    Cherry Bomb

    I've got lots of cherry bombs too - and will have some giant ghosts soon, so I'm watching to see what your next batch is with fruit (and the ghosts)!
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