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  1. Injecting Beef ..its a PITA ..I must be doing something wrong

    Injecting Beef ..its a PITA ..I must be doing something wrong

  2. Smoking 004.JPG

    Smoking 004.JPG

    • paul catt
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    • Album: Injecting Beef ..its a PITA ..I must be doing something wrong
  3. Smoking 002.JPG

    Smoking 002.JPG

    • paul catt
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    • Album: Injecting Beef ..its a PITA ..I must be doing something wrong
  4. paul catt

    Injecting Beef ..its a PITA ..I must be doing something wrong

    Hey Everyone So a few weeks ago I did a pastrami and a brisket flat. When I went to inject it (the flat)..it kind of went everywhere. It seemed to leak out as much as it went in Today I am doing a pastrami again (the last one disappeared) .. so I though I would also throw in a London Broil. I...
  5. paul catt

    Another Batch of Canadian Bacon

    Hey Smoke they sell a blade sharpers attachment for about 30 bucks  so Im pretty much sold on the Chef Choice  615... now just shopping for the best price :) Thanks for you 2 cents  and jsdspif too   love these forums
  6. paul catt

    Chef's Choice 615 Meat-Cheese-Bread slicer.... Roast Beef and Lox Q-views

    Hey Dave Still loving this slicer ?  I am planning on buying one to do beef jerky and my Canadian Bacon with... SmokingB sent me your way Thanks in Advance
  7. paul catt

    Another Batch of Canadian Bacon

    Thanks Smoke I am not looking for a commercial ... as they are usually kind of big  I will look up the ~~Chefs Choice 615  Have you ever heard of this one http://www.homedepot.com/p/Waring-Pro-7-in-Blade-Meat-Slicer-FS155/100012692 Oh Home Depot also has the one you said for 129.99 ..great...
  8. paul catt

    Another Batch of Canadian Bacon

    Don't be sorry for asking ... its what makes the world go around lol   ..Ya this is my 4 batch that I have made .. its by far my largest batch and its the first time its ever came out so light. I assumed it was maple smoke. In the past I have used  hickory  or apple  and such. I also smoked it...
  9. paul catt

    Another Batch of Canadian Bacon

    Yup used the pink salt ... I did forget to turn it but it was under the brine the whole time ....I gave it the smell test before the fry and everything turned out ok.  I was a little worried about it being in there for 17 days instead of my normal 14   its packaged and in the freezer now  oh ...
  10. Another Batch of Canadian Bacon

    Another Batch of Canadian Bacon

  11. paul catt

    Another Batch of Canadian Bacon

    Hey Everyone :) Its been a while since I posted and thought I would show off my latest batch of bacon Here they are after the 17 day soak ..Due to work issues I had to let it soak a few extra days...I use POPS Brine with an extra cup of brown sugar. Now for a Test Fry  (one of the best part...
  12. IMG_20140328_121952_110.jpg

    IMG_20140328_121952_110.jpg

    • paul catt
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    • Album: Another Batch of Canadian Bacon
  13. IMG_20140328_092121_779.jpg

    IMG_20140328_092121_779.jpg

    • paul catt
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    • Album: Another Batch of Canadian Bacon
  14. IMG_20140328_091541_401.jpg

    IMG_20140328_091541_401.jpg

    • paul catt
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    • Album: Another Batch of Canadian Bacon
  15. IMG_20140328_091537_233.jpg

    IMG_20140328_091537_233.jpg

    • paul catt
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    • Album: Another Batch of Canadian Bacon
  16. paul catt

    First Canadian Bacon - Success!

    isn't it crazy how C Bacon will disappear like magic
  17. paul catt

    MBES 30 Loving it but quick question for the old salts here

    Hey guys ... now that its not 110 degrees  here I have broken out the smoker again :) One thing that I was wondering is with my MBES I don't really get a smoke ring I used to get with my charcoal smoker ..I was told by someone that you don't get smoke rings with an electric smoker and took it...
  18. paul catt

    Pastrami (with Q-View)

    Quick question ... just how salty are they if you don't soak them ,,,, kind of like salty meats    is it over powering? ..I ready other articles that said they soaked for days .. seems like you would suck out all the flavor ... Thanks in advance   that's some good looking meat you got there ...
  19. paul catt

    and so the Canadian Bacon Starts ....

    Thanks Reinhard ... that was all by hand too ... I see a meat slicer in my future ...
  20. paul catt

    and so the Canadian Bacon Starts ....

    Thanks Woodcutter ... by the time I get this done packing I should have enough for a while ...  untill people find out I have it lol ... next is some time for italin sausage with extra fennel still got to find me fridge for the workshop  ...
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