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I need to brine my meat!
Okay, I got the loins (thatâ€8482s not what my wife says ), pork loins that is, but could not find Prague meat cures. I plan to use the loins for Canadian bacon. I could only find Morton Tender Quick (not the Sugar Cure). The brine recipe on the container lists one cup Morton to four cups of...- martin
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- Replies: 6
- Forum: Hot Smoked Bacon
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Just another newbie
Hello Porsche Smoker, I am also a newbie but I would recommend testing your thermo with boiling water. It should read at about 212. I saw your posts on cigars. I love em but they always seem to have a lasting after taste for me. Is that due to the quality or just the nature of the beast... -
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Canadian Bacon and Pulled Pork Time
I donâ€8482t have the pork for the bacons yet. I am going to use your recipe (thanks!) and will go out tomorrow for some tenderloins at our local Costco. My problem is going to be trying to find a cure. I will try some of the butcher shops. I live in a small town and will have to go an hour or... -
Canadian Bacon and Pulled Pork Time
Little question here for one that is trying something new . Next week I plan on doing some Canadian bacon with a smoke temp of around 220 (never done bacon before). I also want to do a couple of shoulders for pulled pork. I was wondering if the lower temp used for the bacon will have any... -
1st Turkey!
Good looking bird, itâ€8482s just passed noon on the west coast where I am and I still have work to do. I hope mine turns out so well Martin -
Ohio smoker saying hello
Hey Tony from Northern Nevada; I too am a newbie to the forum, a voyeur for a year or so and now a participant. I am envious, we have relatively no source of fruit wood here for smoking; the sassafras intrigues me. What type of flavor does that impart? Welcome, Martin -
First go at a turkey
I think the whole idea is to get the turkey up past the 140 internal mark in a relatively short period of time. I did two 12 lb turkeys two weeks ago at 270 and they turned out great. The skin was rubbery but the meat fantastic. If you smoke higher at 300-350 you will get crispy skin and be done... -
Voyeur
Been a voyeur of the forums for a while and thought I would step-up and join the group. I have been experimenting with my smoker doing everything from shoulders, brisket, yard bird, fish, and turkey. I have learned a lot from reading all your threads and hope to learn more in the future. Smoke on!
