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    Canadian Bacon time

    I followed the steps here https://www.smokingmeatforums.com/threads/canadian-bacon-dry-cured-step-by-step.176177/. Cannot go wrong with this.
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    Walk-in Smokehouse in Progress

    Wow, that is going to be fantastic! Cannot wait to see this completed.
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    Buying a used Lang 60 Deluxe

    That looks good to me. I would love to get one like that. Congrats!
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    Family Recipe for Beef Stroganoff - With Pictures

    That looks fantastic! Nice job on the step by step.
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    SMF: A Life Changing Experience....Literally

    Awesome post Robert. This is indeed a great sight. I made my first bacon just like you almost two years ago and have not bought store bacon since. My wife flat out refuses to purchase it and lets me know when we are running low. I also started making sausage and love this process as well. I...
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    Latest Bacon ready to slice up.

    All sliced and packaged. Packaged in half pound packs. A lot aof work but well worht it.
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    Latest Bacon ready to slice up.

    Thanks guys, Appreciate the kind words. Bear, you are correct the seasoning had not been applied yet. Plus the yolks were a little over cooked (this time) but my wife made them so they were perfect, just the way I like them.
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    Latest Bacon ready to slice up.

    So I started my latest bacon on 2-4-18 following the same procedure I always use (Bears Extra Smokey) as this turns out great bacon. I got everything weighed out and separated (pic 1) and then applied this to each slab and bagged them for 7 days. The only thing I changed to the recipe is I add 1...
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    • Thread
    • Replies: 11
    • Forum: Bacon
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    Chicken Gumbo

    That looks fantastic! I may have to try this sometime. Thanks
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    sausage making 2018

    I want to comment but have no words. Damn! That is a lot of sausage. Awesome job. Link
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    Valentine's Day

    You think that means you get out of it. I do not think so mister. You better send a nice note tomorrow or you may be in trouble when she gets home. :D
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    Buffalo from a friend.

    Ok, Yesterday I made the Buffalo Sticks. I used a Hickory Snack Stick mix I got from a local Butcher. They came out pretty damn good. My Wife was going to take some to the guys she works with so we will see what they think. Anyway Pictures: Pic one - Stuffer ready Bourbon ready. Pic two -...
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    Buffalo from a friend.

    Made burgers last night and they were fantastic!
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    Buffalo from a friend.

    Thanks for the suggestions guys. I will be making Burgers for sure. I cooked a sirloin steak and it was fantastic. I may use 5 lbs of the burger for sticks just because I want to and my wife wants me to so she can give some to the guys she works with. Link
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    Buffalo from a friend.

    A friend of our gave me some buffalo yesterday. I cannot wait to start cooking it up. I got 22 lbs of ground burger Short ribs Sirloin steaks ribeyes All fresh from one they just slaughtered. I want to make some snack sticks. Any good recipes for Buffalo snack sticks? Link
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    Top round London broil roast.

    Chopsaw, I have not tried a chuck roast yet but i know following Bear's directions you cannot go wrong. Maybe I will pick one up this weekend. Thanks for the suggestion. Link
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    Top round London broil roast.

    Thanks all for the comments. I appreciate the kind wordsd. Here in Michigan when the temps drop to low for me tyo want tyo be outside smokiing stuff, I break out the Sous Vide. Keeps me busy. Link
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    Top round London broil roast.

    Went shopping and picked up a top round roast. Put smoked sea salt/paprika, pepper and garlic powder on it and into a Sous Vide pot set to 132 degrees, at 4:30pm on Saturday. Took it out Today at 4:30 pm seared it in Cast Iron and sliced it up. Man was this good. You could of eaten this with no...
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    Reheating brisket

    I have not tried that. I like to save the drippings from the brisket and then put some in a pan with the cold brisket and heat it up in the juice. Great flavor and does not cook it to much more. Link
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    Fresh batch of BBB and CB

    That looks fantastic. Great job. I may be looking for a pork butt to try this.
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