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Canadian Bacon Final Temp?
225* monitored with accurate probe. Does a properly executed curing process allow for a lower final temp? Appreciated.- freshmeat
- Post #3
- Forum: Hot Smoked Bacon
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Canadian Bacon Final Temp?
To slice and eat without further cooking, what temp can I pull a fully cured loin, (now canadian bacon after smoke) safely? I have searched the site and have found different final temps for making canadian bacon (using whole loin + cure, with appropriate amount of cure on each loin piece by...- freshmeat
- Thread
- Replies: 22
- Forum: Hot Smoked Bacon
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Prime Rib with a New Twist W/Qview
I have borrowed a friends V 2460 Foodsaver for preservation, and in the market for same / similar product until reading this thread...looking like I will be dropping the extra coin for this feature. My question; your step of vacuum sealing and tossing in the fridge for three hours after the... -
Where are you from Poll
I used to rip to Tupelo and Savannah for work frequently, embarrassed having to admit I have not spent anytime at Shilo. I had more than one apartment smaller than the size of your rig in the pic in your sig; my sleeping bag would easily fit, and I could help you get rid of the leftovers in...- freshmeat
- Post #67
- Forum: General Discussion
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How Much Do You Weigh? For Men Only
Currently 6'5" and 190 pounds, endurance fitness is my lifestyle. Foodie that is just going nuts over this new found (to me preparing) technique. I am open for all invitations to your 'smokes' to display my hollow legs and highly tuned liver in action You guys / gals are great...thanks for...- freshmeat
- Post #51
- Forum: General Discussion
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Where are you from Poll
Nashville, TN via Nebraska. scpatterson: Mcnairy County TN = south of Jackson close to Alabammmer border?- freshmeat
- Post #64
- Forum: General Discussion
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Frying Turkey
Rock on! What a great idea. I was not a member or lurker when you posted this...if you care to relive the details I am all for it. I have fried many big birds and very comfortable with a protocol that is safe and delicious. I hand pump / strain oil for reuse as well. I am a newbie in the... -
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First CB advice
This is my first attempt at CB. I have had loin (full loin not tenderloin, trimmed and cut into 3 sections) in cure since last Friday, turning daily while in zip lock bags with minimum amount of air I could create. I followed directions weighing each piece to determine cure and spice amounts...- freshmeat
- Thread
- Replies: 3
- Forum: Hot Smoked Bacon
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Score!
Thanks for the help Shooter! Apologize for the thread jack. Awesome score!- freshmeat
- Post #20
- Forum: Woods for Smoking
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Turkey Tune-Up
I have yet to smoke a big bird and very curios on the gravy making process. Do you place bird in pan, or place drip pan below bird? Does gravy have smokey flavor as well? Thanks for sharing, looking forward to updates. -
How much smoke?
Not sure which forum this belongs so will post here. Newbie here that has successfully knocked out boston butts, bb ribs, meatloaves, and fatties all based on internal meat temperatures. My question is, does a piece of meat reach a point where no further smoke is going to penetrate / enhance...- freshmeat
- Thread
- Replies: 2
- Forum: Woods for Smoking
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Score!
How does pecan differ from hickory? Do different types of wood burn / smoke at different rates if all other variables are the same? I just bought 1/3 cubic foot in chunk form for $4.99 locally to try something different (hickory exclusive) since starting my walk in smoke couple months ago. I...- freshmeat
- Post #5
- Forum: Woods for Smoking
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Turkey questions
When smoking a turkey I assumed I would put it directly on the rack and place an aluminum pan on rack directly below to catch juices for gravy...or is better to smoke bird directly in pan? Doesn't smoking directly in a pan inhibit some of the smoke from reaching the meat? Does gravy made... -
Cure for CB
Thanks again. I have had a chance to do a little homework. It appears the 'recipe' you have shared is making an end result that is similar to Mortons TenderQuick minus the nitrate and propylene glycol...I am a OK with not having either of these for CB making purposes. I assume that that... -
Turkey questions
Pound of salt seems to be a little heavy. I have always rinsed then patted product dry after brinning. Following is a brine that I have used very successfully more than once on turkeys (grilled and oven cooked) and scaled volume down for chicken (grilled). I am new to smoking, but not to... -
Newbie in Nashville...with Qview
I am having a blast! The only thing I have 'got' is a itch to scratch! I need to get some more notches in my belt and learn what big boy toy will serve me better. -
Cure for CB
Way cool! Thanks! I need some time (not Sunday @ midnight) when I can noodle out my game plan and make sure I understand how to properly use this product...such as adding seasoning and cure time. -
Cure for CB
Thanks to all. I did mean TenderQuick. I can't find that product locally, and Morton's website does not list a seller w/in 100 miles of me. I am surprised at the 'deer in headlights' response when asking for it here in Middle Tennessee. I found the LEM cure online and verified it in stock... -
Newbie in Nashville...with Qview
I am not far from you...off of 65 & Old Hickory. You are in a great spot, Thompson's Station is a great area. I am transplant from the Midwest and love it here. If you buzz up near my exit with any regularity , sign up for Harris Teeter's email weekly ad / Vic card (Harris Teeter has store...
