Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. hitechredneck

    First try Pop's Brine Canadian Bacon

    Whelp, I found a deal on a 10 lb pork loin at SAMs. Decided it was about time I gave Canadian bacon the ole college try. I added some maple syrup for flavor, so it's a bit brown. I also used a vacuum bag. Not sure how that'll work out, but if anyone has any advice about it, please feel free to...
  2. image.jpg

    image.jpg

    • hitechredneck
    • Media item
    • Comments: 0
    • Album: First try Pop's Brine Canadian Bacon
  3. hitechredneck

    Has anyone eaten barbecue

    I was invited to be a judge at a circuit BBQ competition in San Antonio earlier this year.  (Sponsored by Lone Star Beer.)  I had ribs, 1/2 chickens, and sliced brisket.  I ate bbq starting around 10 or 11 AM (I don't remember) and up until about 3PM, but by that time, was in a meat coma.  A...
  4. hitechredneck

    Oklahoma rookie

    This is the absolute best site for learning how to smoke meat.  For that matter, you've stumbled upon what is perhaps the greatest database of meat cooking knowledge on the inter-web.  I was a pretty good smoker before joining, but with the stuff I've learned just by reading posts from some of...
  5. hitechredneck

    Home Depot Kingsford Charcoal Sale

    Awesome!  Thanks!  I saw the butt-load of pallets at Home Depot last week when I was in the store for some lumber and figured they were going to do some wheelin & dealin for this weekend.
  6. hitechredneck

    Help - Lost Jeff's recipes!

    That's funny...  I actually have a hard copy locked in my gun safe.  Just in case there is a fatal crash of all that's electronic.  Although, I've made them enough that I don't really need to follow the recipe anymore.
  7. hitechredneck

    Ribs and removing membrane

    It is a judgement call for sure.  I don't do it, but I'm weird in that I like to eat that membrane.   Momma always said, 'Waste not, want not...' IMHO cooking them low and slow will put flavor into the meat regardless if there's a membrane on it or not. HTRN
  8. hitechredneck

    Where to buy Morton Smoke Flavored Sugar Cure

    I've checked the Morton website, but they don't just list the stores, you have to enter a zip code and hope there's a location within 50 miles. I have entered a plethera of zip codes in and around myself, and even friends and family members hoping to hit on a sales location, but no dice. If...
  9. hitechredneck

    First Bacon

    Thanks all.  I had a lot of fun with this one.  My dad and granddad used to make bacon in grandpa's smokehouse.  I just never tried it myself.   Foamheart, that's an awesome idea!  Maybe some day my wife can do that for the grandkids.  I'm sure I'll be dead and gone long before her. :)
  10. hitechredneck

    First Bacon

    She knows me...  I've got pics of just about every smoke I do.  I am throwing together a cookbook for my family because I have a 20 yr old that's leaving the nest.  He asked if I would give him the recipes for all the stuff my wife and I cook...  So I have been making him a surprise cookbook...
  11. hitechredneck

    First Bacon

    Thanks Bear! It was easier than I thought, but my wife made fun of me for 'massaging my meat' every evening. :sausage:
  12. hitechredneck

    First Bacon

    Started Slicing...  This was straight from the refrigerator.  I put the rest of the packs in the freezer to firm up more before finishing the slicing. It is a little sweet to me, but may have been because I used too much brown sugar or something.  Cure was right.  Not too salty. I'm happy with...
  13. photo.JPG

    photo.JPG

    • hitechredneck
    • Media item
    • Comments: 0
    • Album: First Bacon
  14. hitechredneck

    First Bacon

    It came out of the cure a couple days ago. Fry test was good, but I'd never had not-smoked bacon. I can't say I liked it. Spent two days forming pelicle and getting that goodness ready to smoke. Smoked with applewood dust for 6 hrs. (Thanks to Todd). Cold smoke. Outside temp was 58dF and the...
  15. First Bacon

    First Bacon

  16. image.jpg

    image.jpg

    • hitechredneck
    • Media item
    • Comments: 0
    • Album: First Bacon
  17. image.jpg

    image.jpg

    • hitechredneck
    • Media item
    • Comments: 0
    • Album: First Bacon
  18. image.jpg

    image.jpg

    • hitechredneck
    • Media item
    • Comments: 0
    • Album: First Bacon
  19. hitechredneck

    Jerky with Jeff's rub

    Without giving away the recipe for the rub, it's a little sweet for my tastes on Jerky.  But I'm sure it would be great if that's the kind of Jerky you like.
  20. hitechredneck

    First Bacon

    Thanks!  The only thing I'm worried about is I have to use Pink Salt.  I don't have any TQ and can't really get any locally that I can find.
Top Bottom
Back
Clicky