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  1. sgriff49

    Maple Cure and Smoked Canadian Bacon

    It's been awhile since posting but I've been doing my fair share of bacon finished up today some new Canadian Bacon I used Bear's Method of dry curing using Tender Quick. Also used Maple Sugar for flavoring. I Cured for 14 days and taste was really good on taste test. Presently have a 5 lb...
  2. sgriff49

    Maple Flavor Breakfast Sausage

    1st attempt at sausage already like the taste of this batch
  3. sgriff49

    3rd Batch Dry Cure

    Started with a fresh belly I picked up at local butcher Rinse off and patted dry then squared off and divided in 3. Pulled out scale and weight them each was 2 lbs each I'm using TQ which calls for 1 TBS for each pound of meat. Did each in separate bowl. I followed Bear's method of not...
  4. sgriff49

    2nd Batch of Bacon -

    This was my 2nd batch of bacon I finished up this weekend using a different recipe which called for natural flavors such has Maple Syrup and a little Bourbon.  Like how it turned out and flavor was good.  I am in trouble now as the wife said great gift idea how about you make bacon and canadian...
  5. sgriff49

    2nd Batch Canadian Bacon using Bear's Method Dry Cure

    Using Bear's method on 3 lb of Pork Loin. Bought TQ this weekend so experimenting using TQ rather than pink salt. Figured 8 days of curing time with this loin. Bear thanks again for posting your method very helpful to a newbie
  6. sgriff49

    Canadian Bacon 1st Attempt Charcuterie Method

    Doing a 4 pound loin that I got from Costco. The Brine is as follows: 1 Gallon/4 liters of water 350 grams Koshar Salt 225 grams of sugar 42 grams of pink salt 1 large batch of Sage 1 large batch of Thyme 2 garlic gloves peeled and smashed Combined all ingredients into large pot and bring to...
  7. sgriff49

    1st Batch Started

    I am smoking my first 6lb belly today hot smoke at 180-200 on my Traeger one thing I think is this is too big of belly to do my first time so presently I started a second batch curing in 3 3 lbs sections and feel that batch will be better after reading the different threads. I like how this...
  8. sgriff49

    1st Attempt Curing and Hot Smoking

    I am in the middle of curing my first batch of Bacon using Backwoods Maple Bacon Cure. Bought my pork belly from Costco, skin off. It was 11.17 lbs and I divided in half. I followed the package directions on the seasoning/cure since the package was for 25 lbs of meat. Today will be day 4 of...
  9. sgriff49

    Treager Pro22 Series

    Just bought the Traeger Pro22 and I am now a believer! Used a propane Smokey Mountain vertical smoker forever and as most know the baby sitting that has to be done with those is at times a pain! I like the fact you pour pellets into hopper, set the Temp, and forget it. This Traeger has 2...
  10. sgriff49

    Hello From Indiana

    Hello from Northern Indiana, I have been smoking meat for about 7 years now and love everything about it, but I am still a Nob and join this group to learn from the knowledge on this board! Most of my smoking has been with a Smokey Mountain vertical smoker, but last week I bought a Treager...
  11. sgriff49

    Hello From Indiana

    I am a nob when it comes to smoking I have smoked all the classics over the years mostly in my Smokey Mountain Vertical smoker. Just purchased the Traeger Pro22 Series a week ago, have to say I am loving my pellet smoker! I loved reading the forum and learning from such a dedicated group. I...
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