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  1. bjustice22

    First Canadian Bacon, Need HELP!

    Thanks Todd! 142* IT it is. I'm glad you responded and got me straightened out as far as the right IT! I've read many of your previous ham & CB threads. I think a pork butt ham is going to be one of my next projects... The ole lady is requesting a brisket next so the brisket IS next! I can start...
  2. bjustice22

    First Canadian Bacon, Need HELP!

    I need some help with Canadian bacon... I've procrastinated with asking my questions... I have a canadian bacon ready to smoke. I plan to start it ASAP on my MES30. My questions: Do I use a water pan? How much should I leave the vent open if at all? Recommended temps to smoke? I've read...
  3. bjustice22

    Okay, Curing bacon. How much?

    Looking good! I'm wanting to try my own bacon soon! I have some pork tenderloins for CB in pops brine as I type. Looking forward to how this turns out!
  4. bjustice22

    My first fatty! Bacon, jalapeno popper!

    The flavor was awesome if you like some spice! Not too hot as I removed the seeds from the jalapeños. (My wife are it and had seconds, so I know it wasn't too spicy!) The changes I will make for next time are: Thin strips of jalapeños More bacon or bacon weave Thinner strips/less cream cheese...
  5. Duck jerky advice or tips....

    Duck jerky advice or tips....

  6. Duck to be smoked.JPG

    Duck to be smoked.JPG

    • bjustice22
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    • Album: Duck jerky advice or tips....
  7. bjustice22

    Duck jerky advice or tips....

    Jerky is in the smoker @ 150*. My only question now is how long should I let it go? And should I increase the temp or let it stay at 150? Thanks, Brian
  8. bjustice22

    7.5 lbs Venison jerky

    I have duck in my smoker as I type this. It's been going about an hour at 150* without smoke. I plan to add light smoke in 30 minutes. What is the total time you had your venison in the smoker and did you keep the temp at 150 for the duration? I look forward to seeing your final product.
  9. bjustice22

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    Looks good!!! I hope my duck turns out looking half as good as your jerky! How long did you have it in the smoker total? Did you keep the temp at 150* the whole time? Thanks.
  10. bjustice22

    My first fatty! Bacon, jalapeno popper!

    The bacon weave will be on my next one! I wanted to keep it fairly simple for my first one.
  11. bjustice22

    My first fatty! Bacon, jalapeno popper!

    After about 2 hours of apple and cherry smoke.... I used 4 slices of pre-cooked bacon, half a brick of cream cheese and a few handfuls of shredded cheddar. Next time I'd add more bacon, less (thinner slices) of cream cheese and maybe a little more cheddar. There was a decent (perfect, in my...
  12. Fatty Smoked.JPG

    Fatty Smoked.JPG

    • bjustice22
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    • Album: My first fatty! Bacon, jalapeno popper!
  13. Fatty Inside.JPG

    Fatty Inside.JPG

    • bjustice22
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    • Album: My first fatty! Bacon, jalapeno popper!
  14. My first fatty! Bacon, jalapeno popper!

    My first fatty! Bacon, jalapeno popper!

  15. bjustice22

    My first fatty! Bacon, jalapeno popper!

    I'm waiting for my duck jerky to cure and have a pork loin curing for canadian bacon. With this down time I decided to give my first fatty a go. I'm attempting to make an "ABT Fatty", I hope it turns out! The ingredients: Fatty rolled and ready for the smoke! Prior to putting in my MES30...
  16. Fatty Rolled.JPG

    Fatty Rolled.JPG

    • bjustice22
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    • Album: My first fatty! Bacon, jalapeno popper!
  17. Fatty Ingredients.JPG

    Fatty Ingredients.JPG

    • bjustice22
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    • Album: My first fatty! Bacon, jalapeno popper!
  18. bjustice22

    Ham and Canadian Bacon with Pop's Brine and Pork Loin

    Aside from the different brine you used for the ham and CB, you just tied two pork loins together for the ham and the CB is just on pork loin? Once I complete my duck jerky project this weekend  I guarantee ham and CB are next! I might even start the brine/curing process as soon as my shipment...
  19. bjustice22

    Duck jerky advice or tips....

    I have made beef jerky before but only in a dehydrator and did not cure it first. I've read some pretty good threads and have a bad of Cure #1 in the mail as I type. We'll see how it turns out...
  20. bjustice22

    Duck jerky advice or tips....

    I have a bunch of duck breasts that I'm getting ready to make jerky on my MSE 30. First, should I brine the duck for a day or two or just throw it straight into a marinade? Second, can anyone recommend a good recipe what kind of wood would be best?
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