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Hi Al and Bear, Yes, you are right.  It is buckboard bacon from small - medium sized pork butt; however, it was very lean.  It might have been some loin.  When I finished it looked like Canadian bacon.   So that's why I called it that.   Today I added some to a pizza; it was great.  Thank you...

Thanks a bunch!

Thank you!

Wow, never heard of injected chicken wings!  I'll have to try that next time!

Well you are right.  I ended up with 18 medium size bags, ha!

Hello, I know it's not quite spring yet, but I wanted to try a recipe for Strawberry Pie yesterday.   It came out good.  I should have cut up the strawberries more though.   Thank you for looking!

Hi everyone,  On Friday I decided to smoke some chicken wings.  I have grilled them before on the Webber kettle but have never smoked them.  I set the smoker at 275 temp and smoked them for a little while.  At the end  I added just a little Head Country BBQ sauce.  Then I brought them inside...

Hello smoked some Canadian Bacon in the Masterbuilt this weekend.  It was several medium sized pork butts.  Dry brine with TenderQuick for 8 days in the fridge.  I soaked them for 3 hours and they came out a little less salty.   Good hammy flavor.  I ran out of daylight so the last photo was...

Thanks, Richie!

Hi, I made some zucchini bread recently.  It was a good breakfast bread as it went well with coffee in the morning, ha!  I learned from 'Americas test kitchens' to wring out all the zucchini juice so the bread won't come out heavy.  It was a good and delicious test.

Bearcarver,  I can't wait to try your recipe!

Wow, I love the color on those turkey breast halves.  That is amazing!  Good idea removing the meat from the bone and just curing it alone.  I definitely want to try that next time I get a turkey breast! Thank you for that. 

OK, thank you.  I'm going to do another cured and smoked turkey breast as soon as I can, so I can get it right.  Thanks!

OK, thank you so much.  I will find out about Cure#1. 

Hi Bearcarver,   It is only slightly pink.  I used one cup per one gallon of water.  My container wasn't quite big enough so the point of the breast stuck out a little.  I turned it every day.  Should I get a bigger container or use more TQ per gallon? 

Hello, hope everyone is well.  I cured and smoked first turkey breast.  Also 2 legs and 2 thighs.  I cured with tenderquick for 5 days.  Then I rinsed and soaked for about an hour.  Went and set up the Masterbuilt.  I didn't use the AMPS cause I wanted to experiment on the amount of smoke to the...

SmokinAl, OK thank you.  I am going to do that.  I will start the curing process tonight.  The turkey breast is 6.5 pounds.  I think I will use the MES with the AMZN gadget.  Or I may use the BigSteel Keg; not sure yet.   

Hello fellow smokers!  I have cured and smoked turkey legs before, using the liquid plus the TenderQiuck method on this forum.  Can I cure and smoke a turkey breast too?  Has anyone ever cured a turkey breast before?  I think I want to try it!  Thank you in advance. 

Hi , Luv2Q and Canuck76.  I also have a Big Steel Keg.  I love it and still experimenting on it.  What is cyberQ?

That is such a fantastic tutorial and photo!  Thank you for the step by step write up.   I have never smoked or made sausage but have always wanted to.  Have learned a lot from your post.  Great looking summer sausage!