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  1. sbishop

    Anyone use boneless loin for ham's?

    i love canadian bacon...been making it for a over a year now....got that down pat!...but i've been doing a dry cure....was thinking of doing this ham in a brine....wonder if that will make a difference?
  2. sbishop

    Anyone use boneless loin for ham's?

    Hi everyone, i was wondering if any of you have done up any hams with bonless pork loin? is that too lean of piece of meat? too dry? Canadian thanksgiving is coming up in a few weeks and we are having a get together at the camp, my brother is bringing the turkey and myself "a ham". was thining...
  3. sbishop

    Big Smoke - multiple meats with Q-view

    thanks for the info...i'll have to give the boiling water a try! Sbishop
  4. sbishop

    Big Smoke - multiple meats with Q-view

    Hi, great job on all the meat!!! I was wondering how well things taste after being vacuum seal and frozen? usually i don't have any left overs but i'm planning on cooking a big batch like you sometime soon and was wondering! thanks Sbishop
  5. sbishop

    BB membrane?

    I find it easier when they are semi frozen....using a piece of paper towel really helps with the slipping! Sbishop
  6. sbishop

    Cure- Vacuum sealing?

    What others have said. I vacuum seal because i know then end will not open when massaging or turning....don't ask how i know..HA
  7. sbishop

    More Back Bacon "Bearcarver" Style with Qview

    I vacuum sealed the loins while curing...keep them nce and red!
  8. sbishop

    More Back Bacon "Bearcarver" Style with Qview

    I believe this is my 10th try at back bacon....everyone has been really good. Following Bearcarver's recipe....THANKS! Forgot the pics but here are the rest....the loins are going to be pulled here in the next 30 min or so....more pics to follow! Sbishop Testing for salt.....its almost as...
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    Kingsclear-20120601-00554.jpg

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    Kingsclear-20120601-00554.jpg

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    IMG-20120601-00553.jpg

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  13. sbishop

    Chicken and Ribs (a whole bunch of each) Qview

    Thanks to this great website i was able to pull it off! A friend of mine had asked me to smoke some meat for his house party, turn out to be 50 invited guest. Arrived at his house saturday morning with my home made smoker around 8:30....and almost fell over. He had 27 racks of baby backs and...
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    Kingsclear-20120512-00538.jpg

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    IMG00207-20120512-1318.jpg

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  16. sbishop

    Smoked beer can chicken

    Hi guys, A friend of mine had asked me a while back if i would smoke a few things for him at a gatering at his new house. Well its gone from 25 people to 50....i told him, 5 chickens...10 chickens...what's the difference! here's my plan,  Brine the chickens for 3-4hours in a salt/sugar mix...
  17. sbishop

    Its time for my first buck board bacon!

    Hi, Thanks to bearcarver i'm a pro at back bacon now but its time I step up to the plate and get me some buck board bacon. i've got a few questions and was hoping you guys can help me out! 1. the cut of meat used is pork butt? boneless then you got to butterflie it? 2.Cure if the same way...
  18. sbishop

    Back bacon "Canadian Style"

    There was a little bit of maple, not has much as i would liked to have had....I'm thinking next time is the inject the maple syrop during the curing period but i'm not sure if that's ok or a no no. Anyone care to say? Took some of both to work...a lot of people loved the maple one! Sbishop
  19. sbishop

    2nd Crack at a Brisket! Taste the same as the first :-)

    This 5 pound baby went in at 10am, pulled it at165 (6pm)...wrap it with a little bit of apple juice, then into the oven till 205..only took 2 hrs in the oven! beef broth in the water pan. Taste about the same as my first one....dam good! covered it with Montreal steak spice and mopped a few...
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    Fredericton-20110519-00064.jpg

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