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  1. Meat & Beer

    Meat & Beer

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    • hitechredneck
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  3. hitechredneck

    Post gallbladder removal diet changes?

    I've noticed that I don't really have a problem eating anything.  It's the other end of the process where the problem arises. :) Of course, I'm now a believer and have pretty much cut out all fatty foods.  Which means no more bacon wrapped "X" (insert whatever here).  But I have managed to eat...
  4. hitechredneck

    Post gallbladder removal diet changes?

    I searched this thread out because I just had my gallbladder removed and wondered what I could expect since I smoke meat and love to eat brisket and ribs.  I suppose I'll stick to the leaner cuts for a while, but hoping that it'll settle down shortly and not have to change my diet too much.  If...
  5. hitechredneck

    First try Pop's Brine Canadian Bacon

    Sliced and packaged. Thanks for coming along for the ride!
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  9. hitechredneck

    First try Pop's Brine Canadian Bacon

    I let it rest in the fridge for almost 48 hrs. But then I couldn't wait any longer... I sliced it in half and the boss and I had a taste. Oh my gosh! I found heaven in a pork loin. It's sweet, not too salty, and I didn't soak, only rinsed after the brine. I let it sit and dry in the fridge for...
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  11. hitechredneck

    First try Pop's Brine Canadian Bacon

    Smoking today. Trying to get it to about 145-150 and pull it to let it rest a few days. Using apple dust in the smoker and pitmasters in the mailbox to kind of give me a mix. I didn't season the meat beyond the brine and smoke. I want to try it that way first, then we'll see if I want to add...
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  13. hitechredneck

    First try Pop's Brine Canadian Bacon

    No answer to my question, but I decided to put it in a ziplock till tomorrow afternoon when I can start smoking.  I'm keeping it cold enough it shouldn't ruin, I'm just worried the edge will taste funky.  No way to know till I try it...
  14. hitechredneck

    Back leg deer

    My bad... Not actually 3-2-1 method... But after 3 hrs I wrap it and put apple juice in with it. Will keep it moist. Then cook it till it's nearly done while wrapped. Then finish it off unwrapped. Go by temp, not time...
  15. hitechredneck

    Back leg deer

    I really like it bone-in.  But it does make for a stronger flavored meat.   I second the bacon idea.  I also smoke for a while then wrap it in foil with some liquid of some kind.  I use apple juice just like with the 3-2-1 method on ribs.  I tried it and it seemed to work well.  You do have to...
  16. hitechredneck

    First try Pop's Brine Canadian Bacon

    FYI - putting the cure in the vacuum bag and sealing the meat in (after injecting of course) worked GREAT!  No Ropey cure, no messing with it other than to flip the bag every day.  The meat stayed submerged the entire time.  Easy to do and I'll definitely do it again. I'll take a pic or two...
  17. hitechredneck

    Smoked BBQ Cabbage

    I have done this on the grill before, but I only used butter and a couple of beef bouillon cubes.  I like the idea of the onion and BBQ with the smoke.  Have to try it. Thanks for the idea!
  18. hitechredneck

    IT'S ALL IN THE TIMING...(PUN INTENDED)

    Just be sure the internal temp gets to where you want it.  Meat is more about reaching that temp than the cook times.  Low and slow is best, but for your rush, starting in the smoker for the flavor and finishing in the oven is a good compromise.  I would venture to say that a high percentage of...
  19. hitechredneck

    First try Pop's Brine Canadian Bacon

    I just built the brine in a vacuum bag, injected the pork with the brine, and then sealed the bag with my food saver. I used the marinade setting, so it stopped vacuuming when it got the air out... There is a gallon of brine in there with the pork.
  20. First try Pop's Brine Canadian Bacon

    First try Pop's Brine Canadian Bacon

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