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More Canadian Bacon in "POPS BRINE"
Did some pork bellys with dry rub a few weeks back, Cold smoked and they were amazing. I don-t think I will ever buy premade again for the rest of my life! I am hooked on this stuff! -
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More Canadian Bacon in "POPS BRINE"
- dooch
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More Canadian Bacon in "POPS BRINE"
Had a nice big loin in the freezer that needed to be used. Decided to try some CB. Doing my homework on this site, it seemed Pops Brine was the way to go. I put the whole thing in a container, fully submerged for about 7 days, checked it and it wasn't brined through. It was pretty thick, and I... -
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- Album: More Canadian Bacon in "POPS BRINE"
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- Album: More Canadian Bacon in "POPS BRINE"
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- Album: More Canadian Bacon in "POPS BRINE"
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- Album: More Canadian Bacon in "POPS BRINE"
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- Album: More Canadian Bacon in "POPS BRINE"
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- Album: More Canadian Bacon in "POPS BRINE"
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GETTING YOUR RF OR SF UP TO TEMP QUICKLY
Been using my weed burner for years to get the firebox blazing. Also have a manifold under the RF plate that I stick the weed burner into, that I can add extra heat for searing, or just to raise my temps. Sealed off with a cap when not using it.- dooch
- Post #8
- Forum: Blowing Smoke Around the Smoker.
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Not Baaaaaad
I have always liked lamb, but in the old days used to only bbq it. Was always prepped a couple of hrs. before with a little worch. sauce, evoo, Italian seasoning, and fresh garlic. Always a hit! Made my first pit years ago, not reverse flow, but worked great anyways, but before "Q" view days... -
First bacon smoke
Was logged in twice 'cause I couldn't log with my orig. name and password, so the second username got cancelled once I got thru Jut thought I would clarify Thanks Dooch -
First bacon smoke
Got them smoked and of course had to try it. The bacon was perfect, Vac packed the rest and gonna save for special brunches and breakfasts at the cottage. Have to try more flavors too, Maple syrup?? -
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Cold smoked some sausage
Frenches, and my sister works for a deli in Kitchener On. Got me some applwood bacon, smoked mustard. Yummmm! -
Cold smoked some sausage
- dooch
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Cold smoked some sausage
Got some of my fresh German Brat and polish out the other day, cold smoked in my Little Chief, just one row of my Amnps burning, four hours cold smoke, browned in some olive oil, and into the oven 350 deg. for 20 mins. Rave reviews! Fresh crusty rolls and some mustard, yummmm!
