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Rib Loin Bacon and a Ham
Thanks Blade. I had good reviews from my friends No problem, I am sure everyone here has some good tips to make this a more enjoyable hobby. Thanks Disco it came out really nice. Hi stashed, not really sure of the temperature but I did use two pans of wood and was about 2 hours in the... -
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Curing turkey legs
Thanks Dave. I appreciate your response. I have not seen anything either on whether to account for the bone. I done the dry brine tonight , will post an update at the end of the week when fully complete with qview. In solidarity, Skandic -
Curing turkey legs
Hi, Most of the recipes I see for curing turkey legs involves using a brine. I have two questions: 1. Instead of using a brine solution, can I put the turkey legs in a ziplock with dry ingredients (cure 1, salt etc...) like I do with bacon? 2. How does the bone in the leg affect how much... -
Rib Loin Bacon and a Ham
Thanks woodcutter, I find cherry wood puts a nice rich colour to the meat. In solidarity, Skandic -
Rib Loin Bacon and a Ham
Update: just are the ham for Easter Dinner and it was fantastic. Perhaps a little less sugar, but it was a very nice smoky flavour. . Everyone lived it and was much better than store bought. Should have taken more pictures but here is one that is sliced up. In Solidarity -
Brined/Cured/Smoked Pork Chop Rack ~ Foamheart
So, you mentioned that it was cured for two days. How did the cure penetrate the meat to the centre? Was this injected or something? Just trying to understand. In Solidarity, Skandic -
Rib Loin Bacon and a Ham
Thanks Farmer, I bought it at the grocery store a while back I believe 1.99 per lb or 4.39 per kg. I should have wrote it down but forgot. -
Rib Loin Bacon and a Ham
Thanks RM, yes it was great Thanks waterinhole, I am pleased with the turnout Thanks Gary, not exactly sure what to do with the point but I appreciate it. Thanks Blade, the weather is good but there is a meat shortage due to the ferries not able to get across. Apparently the worse pack ice... -
My First Attempt At Buckboard Bacon !!
Awesome job on your first BBB and great pics. Skandic -
Rib Loin Bacon and a Ham
Thanks for the compliments and info on the naming of cuts. I think this is the 3rd or 4th time that I cured pork as bacon / ham and I have to say that the quality is far superior to commercial varieties. And more satisfying of course. I think I may invest in a better smoker this summer. In... -
Rib Loin Bacon and a Ham
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Rib Loin Bacon and a Ham
Hi, Not exactly sure what to call this but I bought a pork rib loin and decided to make a bacon out of it. Perhaps it would be more appropriate to call it a ham, or, perhaps a bacon style ham. Anyways, for the purpose of this article I will call it Rib Loin Bacon. I also had a small pork roast...
