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  1. thebigman65

    Pork Butt gettin happy happy!

    Busy day today so I said why not....throw a pork but in the MES!
  2. thebigman65

    Back Bacon.....first attempt!

    Thanks a lot buddy....your walkthrough was a great help!
  3. thebigman65

    Back Bacon.....first attempt!

    So here it is all sliced up and packed. I got 12 bags of 10 slices each.....and it tastes great! Really happy with this!
  4. thebigman65

    Now that's a lot of meat!

    Was about $350 cdn ($250 US)....for all that....not bad including delivery.....
  5. thebigman65

    Now that's a lot of meat!

    It's the large piece top left.....ya I wasnt thinking it was that big!
  6. thebigman65

    Now that's a lot of meat!

    So up here in Canada our Costco's do not have large cuts of meat except for beef tenderloins...pork tenderloins...I have wanted to get some whole briskets for a while and I was looking on Costco website and they didnt have the large cuts I wanted....but a couple of years ago Costco opened a...
  7. thebigman65

    Gettin the hang of this thing!

    Gettin the hang of this thing!
  8. thebigman65

    Back Bacon.....first attempt!

    Next step is to wrap them and let them cool in the fridge for a couple days. Then slices em up! Thanks to @Bearcarver for his detailed instructions!
  9. thebigman65

    Back Bacon.....first attempt!

    So today was the day.....pulled the lions from the cure....rinsed them good and ried them good.....let them dry out in the smoker for a couple hours at 130 degrees......boosted temp to 150 and smoked with hickory for about 6 hours....then raised temp to 170 and cooked to IT of about 143....just...
  10. thebigman65

    Back Bacon.....first attempt!

    Thanks....gonna smoke it Sunday!....I will post pics.
  11. thebigman65

    Montreal Smoked Meat

    So how would you rate it against traditional MSM from a restaurant like Schwartz or Pete's, etc.?
  12. thebigman65

    Back Bacon.....first attempt!

    So as of this Sunday it will have been in the cure for 12 days.....its looking pretty good. For a 2.5" thickness, i think 12 days should be good. Should I cut the sections in the middle to make sure the have cured. If so, do I have to do all of them?
  13. thebigman65

    Back Bacon.....first attempt!

    I think it will flatten out a bit once I take it out of the vacuum sealed bag.....I will see....I was going to try Bear's dry cure if it's not to thick....otherwise i will go with a brine cure and inject it.....
  14. thebigman65

    Back Bacon.....first attempt!

    Lol....oh I've already made plenty of belly bacon.....but my lovely wife loves back (canadian) bacon so.....off I go!
  15. thebigman65

    Back Bacon.....first attempt!

    This has been in the freezer for a few months.....going to rub it up as soon as it defrosts! :)
  16. thebigman65

    Made some snack sticks today!

    All ready to go in the vacuum sealer bags.....taste is awesome.....a little inconsistency with the finish as I had the too close together in the smoker.....lesson for next time!
  17. thebigman65

    Made some snack sticks today!

    I will post in a bit when I try them. I used 19mm collegen casing. Mixed 80/20 ground beef with some ground up pork fat (belly pieces) and my spice mix for 10lbs is as follows: - 2 tsp Cure #1 - 6 tbls salt - 1 tbls black pepper - 1 tbls Ancho Chili powder - 3/4 tbls garlic powder - 1.5 tbls...
  18. thebigman65

    Made some snack sticks today!

    Results are good!.....some were hung a little too close so not great colour on a few sides.....but otherwise not too bad.....taste test tomorrow!
  19. thebigman65

    If you could choose one smoker....

    I have a Horizon RD Classic offset Stick Burner.....take some patience to get it right but I love cooking with just wood and trying to keep it consistent with only controlling air flow. I really want an Aaron Franklin offset, but I don't think he has started selling them yet! :(
  20. thebigman65

    Cold smoked bacon - Smoke times?

    I have tried both methods....cold and hot smoking and much prefer cold smoking. I use 1 tbls of MTQ and 1 tbls of Brown sugar per pound of belly (you can add some garlic, pepper, or whatever if you like also) and dry cure in vacuum sealed bags (turning every day) for 14 days. Wash off the cure...
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