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Canadian Bacon Bearcarver’s Way
You just had to go and offer your experience and advice again didn't you Bear? Now I'll be slicing and sampling tonight since Bearcarver said that from his experience it doens't add anything additional. LOL Seriously, all I was looking for was an excuse to do it anyways. I'm looking forward... -
Canadian Bacon Bearcarver’s Way
That's also a good idea Sonny. Perhaps I'll do that due to what looks like a super heavy smoke. -
Canadian Bacon Bearcarver’s Way
That’s sound advice, I truly appreciate it. I might have made a mistake and junked it. -
Canadian Bacon Bearcarver’s Way
I had to open up the smoker to take a peak. It’s VERY dark. I hope that it’s good and not ruined. I’m hoping that it’s just the Maple Sugar wood pellets that made it so dark. I’ll be slicing and sampling tomorrow evening. -
Canadian Bacon Bearcarver’s Way
I just used that McCormick seasoning with salt, pepper, and garlic. I too have it on the second rack from the top, following your lead as always. -
Canadian Bacon Bearcarver’s Way
Yes, it hit 145* when I turned it off. The other pieces were around 150-155. -
Canadian Bacon Bearcarver’s Way
I’m hoping Farmer. The alarm just went off and I pulled the plug. I’m just going to let them in the smoker which is inside it’s shed instead of putting it in a fridge. I’ll go check on it sometime tomorrow and then bring it in for slicing and sampling on Monday night. -
Canadian Bacon Bearcarver’s Way
It’s been 9 hours and although the ones which were on the right and middle (over the heating element), the two on the left were still at 136*. Look at the intense color on these. I used 2 rows of Maple Sugar by AMNPS. It’s not their fault, but I hope that I didn’t overdo the smoke and ruin the... -
Canadian Bacon Bearcarver’s Way
Boundaries, thank you for THAT reminder too. Lol. I’m sitting here wondering why I’ve been at 130*-135* for the past hour or two. Now I remember about the stall too. -
Canadian Bacon Bearcarver’s Way
Thank you very much guys, I appreciate your input. Tom, thanks for bringing up the point about cook times, now I feel better. Sonny, thank you for touching on my question about taste, I was worried but now I’m not. Also, I think that I might look into cold smoking my buckboard bacon. I... -
Canadian Bacon Bearcarver’s Way
Well, this is my first attempt at ever making Canadian bacon. I allowed the meat to cure for 12 days. I got it out this morning, washed and soaked it, and then cut a piece out of the middle of the thickest piece and fried it up for the wife and I. Again, this is my first time. It kind of tasted... -
Pork Loin Jerky (Step by Step with Pics)
Thank you Bear, that’s great information. I completely understand what you’re talking about. It’s not completely necessary but it’ll save on getting a 50/50 of good pieces versus somewhat extremely salty pieces. Not sure if you know, but can you tell me what most companies put in their products...- thebig1
- Post #108
- Forum: Making Jerky
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Pork Loin Jerky (Step by Step with Pics)
John, got my loin sliced today. I got 8lbs after trimming. Split it into 4lb batches and am trying 2 different marinades. I have a question. I’m not trying to argue or debate you, I literally want to know the answer and understand why. You said to rinse prior to smoking. Do you literally put...- thebig1
- Post #106
- Forum: Making Jerky
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Pork Loin Jerky (Step by Step with Pics)
Good day John, I really look forward to making this jerky this coming weekend. A local store has pork loin for $1.59/lb for an 8-10lb average loin. I might have to pick up a few of them for jerky and Canadian Bacon. Although I truly look forward to using your recipe for the first initial...- thebig1
- Post #104
- Forum: Making Jerky
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20 POUNDS OF VENISON SUMMER SAUSAGE FOR THE HOLIDAYS
Never made it but I “Watched” this thread and will be referring to it in the future to make some. “Like” -
SUMMER SAUSAGE NOVICE - HOMERUN
Tom, I appreciate that. The good news for me is that I actually found a hot pepper cheese that's actually hot. So instead of using jalapenos I plan on just using the cheese. -
SUMMER SAUSAGE NOVICE - HOMERUN
Tom, that looks amazing!!!!! I've never made SS but am just now getting into the sausages/sticks. My family also loves jalapeno flavored items. Would you please expand on how many pounds of meat you used and how much cheese that you added per pound? -
Hanging Sausage/Snack Sticks for Smoking
I don't have a SV, other than understanding what it is, I would have no idea on how to use it. As for the shelves, I pulled out the middle two and just used the top. I sit my AMNPS on the bottom and the sticks rested on the bottom as they hung. I think that with my next batch I'm going to...
