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  1. goodysmeat

    Canadian bacon

    I'm in about 4 days with pops brine curing some Canadian bacon today I decided to stir the meat around and felt one of the tenderloins and it felt kinda slimy is this normal? I injected it into it to get a OI and IO cure
  2. goodysmeat

    Pork tenderloin help

    So I've gotten a few pork tenderloins under my smoking belt and am getting confident with the smoker.... Now I'd like to reach out for your guys opinions the tenderloins that I've smoked are great but I'm looking for awesome I want a good flavor throughout the tenderloin I've tried injecting...
  3. goodysmeat

    Curing bucket

    Just went to SAMs to grab some pork loin to make some CB and asked the bakery for two icing buckets they are about 2 gallons a piece and have a good kid that has a weather type seal where the lid locks down and has a 5 in a triangle on the bottom is this a good food safe bucket?
  4. goodysmeat

    Food safety

    I am new to smoking and I have been reading all over the forum after my first smoke and have ran across the food probe and injecting part of these threads and just want to make sure I am reading right so no one gets hurt from my cooking.... I injected my first loin I did and warmed the smoker up...
  5. goodysmeat

    First smoke here in Missouri with my mes 30

    First off I would like to say this is the most informative site I have ever visited. I started out the year buying everything to process my own deer because of the price of commercial processing going way up as with anything else it snow balled from their and now I have a mes 30 and a maverick...
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