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  1. 03.jpg

    03.jpg

    • twinfallsid
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    • Album: Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview
  2. 02.jpg

    02.jpg

    • twinfallsid
    • Media item
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    • Album: Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview
  3. 01.jpg

    01.jpg

    • twinfallsid
    • Media item
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    • Album: Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview
  4. twinfallsid

    Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview

    Martin - So you would recommend the mean between the minimum and the original mean?  We will call that the Sub-mean, which would be 140 ppm.. 3.530 kg slab would need 7.9 gr. of pink salt, for a total cure weight of 128.7 gr. 3.671 kg slab would need 8.25 gr. of pink salt, for a total cure...
  5. twinfallsid

    Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview

    I used a hanging fish scale to weigh the belly slabs.  I decided to go with 2.15% salt in the finished bacon, I think that will be closer to what I had before.  Here are the cure calcs for each slab: 3.530 kg Slab: Min. Pink:  6.78 gr. Sub-mean: 7.91 gr. [Edit for 140 ppm] Mean:  9.04 gr...
  6. twinfallsid

    Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview

    For presents last Christmas I made 45 pounds of belly bacon using Montreal Steak Seasoning (MSS) as the primary flavor component.  Everyone who got some really enjoyed it; some said it was the best bacon they ever had.  The thread for that smoke is here...
  7. twinfallsid

    Smoked Leg of Hogget

    I agree with that.  When I moved to Idaho I started buying animals instead of packaged meat.  Since I'm in an agricultural area, its easy to find a deal.  So far over the years, 1/2 elk (farm raised), 1/2 pig, 1/2 cow, 2 lambs and this hogget.  When there's room again in the freezer it will be...
  8. twinfallsid

    Smoked Leg of Hogget

    The leg of hogget coasted up to 141F.  Sliced at the shank end, it shows rare/med.rare meat: It is very juicy, tasty and tender.  The cherry woodsmoke is a good complement to the lamb flavor. This was a good success!
  9. 1cut.jpg

    1cut.jpg

    • twinfallsid
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    • Album: Smoked Leg of Hogget
  10. twinfallsid

    Smoked Leg of Hogget

    I pulled it out when it reached 137F, wrapped it in foil and put it in a styrofoam cooler.  I'll let it rest for about 45 minutes or so before carving.
  11. 01resting.jpg

    01resting.jpg

    • twinfallsid
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    • Album: Smoked Leg of Hogget
  12. twinfallsid

    Smoked Leg of Hogget

    After a bit more than 4 hours, the probe shows 125F.  It should be up to 140F in another hour or two. The color is looking good after four smokes of cherry chips.
  13. 4hrs.jpg

    4hrs.jpg

    • twinfallsid
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    • Album: Smoked Leg of Hogget
  14. twinfallsid

    Smoked Leg of Hogget

    The leg is stuffed into a ham stocking and is now hanging in the smoker. Its set at 210F with cherry wood chips in the smoke box. I inserted the probe thermometer, it reads 34F, so at least the meat thawed out and is ready to be smoked.
  15. IMG_20130331_073513.jpg

    IMG_20130331_073513.jpg

    • twinfallsid
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    • Album: Smoked Leg of Hogget
  16. twinfallsid

    Whats your favorite fat?

    To me, the best tasting fat is the fat on beef heart.  Grill or fry heart with some of the fat attached and you will see what I mean.
  17. Hogget.jpg

    Hogget.jpg

    • twinfallsid
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    • Album: Smoked Leg of Hogget
  18. Smoked Leg of Hogget

    Smoked Leg of Hogget

  19. twinfallsid

    Smoked Leg of Hogget

    A few months ago I put an ad up on the local craigslist, looking to buy an older lamb for butcher.  I was tired of buying scrawny little lambs.  I ended up getting one about 15 months old.  Here is a pic of the little darling, before his visit to the abattoir and the freezer. Anyway our...
  20. lamb02.jpg

    lamb02.jpg

    • twinfallsid
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    • Album: Smoked Leg of Hogget
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