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  1. bagbeard

    Todays Inside Round Moose Roast

    i brined turkey breast overnight, rolled it and wrapped with pork belly not bacon.  pork belly on venison also.  i like to use uncured pork belly that way the meat doesnt taste like bacon.  absolutely nothing wrong with bacon. i just like to taste the meat im cooking not mask it with bacony...
  2. bagbeard

    Sausages Foamheart

    so many options
  3. bagbeard

    Sausages Foamheart

    just curious, why do you add cure? are you planning to cold smoke? nice looking bangers
  4. bagbeard

    Todays Inside Round Moose Roast

    lookin good.  im dying to try smoking moose. ive had good luck with wild turkey and venison.  You have to love friends who hunt but dont own a smoker!
  5. bagbeard

    Montreal Smoked Meat

    thats kinda weird, never new there was a pork season.
  6. bagbeard

    montreal smoke meat

    don't make it just to save money, make it for the fun and experience
  7. bagbeard

    montreal smoke meat

    worth trying for sure. The wait is well rewarded
  8. bagbeard

    Montreal Smoked Meat

    highland?
  9. bagbeard

    Montreal Smoked Meat

    i am in canada.  carls is a lot more than most commercial butchers.  the marbling in their brisket is amazing compared to most ive seen. that's why the reverse meat auction they have is so great.  awesome deals
  10. bagbeard

    Montreal Smoked Meat

    sometimes not so easy around here unless you want to pay premium.  my butcher is 5.99/lb.  pretty expensive.  always amazing though .  Carl's Choice Meats in burford
  11. bagbeard

    montreal smoke meat

    here it is: the taste was awesome but too salty.  certain sections not as salty as others but overall too salty for my taste.  still ate it constantly while slicing. the fattier parts of the brisket were the saltiest. the colour was perfect.  will definitely try again.  not sure if i...
  12. bagbeard

    Montreal Smoked Meat

    here it is: the taste was awesome but too salty.  certain sections not as salty as others but overall too salty for my taste.  still ate it constantly while slicing. the fattier parts of the brisket were the saltiest. the colour was perfect.  will definitely try again.  not sure if i...
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    2013-11-2813.43.58.jpg

    • bagbeard
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  14. 2013-11-2813.51.33.jpg

    2013-11-2813.51.33.jpg

    • bagbeard
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  15. bagbeard

    montreal smoke meat

    here it is (also a link to the full process more or less: http://www.smokingmeatforums.com/t/153052/montreal-smoked-meat#post_1097562 ) slice pics tomorrow
  16. bagbeard

    Montreal Smoked Meat

    a nice snowy morning. 35F.  got meat on at 9:30.  cooking at 200-225 keeping it on the lower side.  smoke: Maple.  probe in after 4 hours.    IT 152F.  Put in shallow pan and foiled at IT 165F, this was 6 hours in.  IT 195F in about 9 hours. pretty fast. removed from pan into foil.  poured pan...
  17. 2013-11-2718.10.14.jpg

    2013-11-2718.10.14.jpg

    • bagbeard
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  18. 2013-11-2709.19.21.jpg

    2013-11-2709.19.21.jpg

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  19. bagbeard

    Montreal Smoked Meat

      out of the curing bag after 10 days   into cold water for 3 hours changing every 1/2 hr   after soaking   rubbed with pepper and coriander and into fridge ready for smoker in the morning i did notice some of the corners of the meat were very hard.  before i put in the smoker these parts...
  20. 2013-11-2621.36.35.jpg

    2013-11-2621.36.35.jpg

    • bagbeard
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