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Canadian Bacon or Back Bacon (for my Canadian friends)
I had 3 pieces from a whole pork loin on the smoker today. I had planned to take two ofthem to 145F on the smoker over a 9-12 hour period and SV the third. Your post changed my plan!! I pulled all 3 at the 7 hour mark and they were at ~118F-120F. Put all three in the SV pot and set it for... -
Canadian Bacon Dry Cured (Step by Step)
Good point. I think I'll experiment with 1 out of the 3... Scott -
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Hey Indaswamp: Looky At What I Got Today
What slicer is that and why did you choose that model? I've got canadian bacon and pork belly curing right now, I'm in the market for a slicer. I've been leaning towards the Chef's Choice 615. Your thoughts? Scott- Ranger619
- Post #2
- Forum: Slicers, Grinders, Tools, Equipment
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Canadian Bacon Dry Cured (Step by Step)
Along with a 9 pound pork belly, I trimmed up a nice pork loin from Costco and it is curing per the recipe/instructions on this thread. Cut into 3 pieces and each in a gallon ziploc. Rotated/massaged them this morning and they are already starting to firm up a bit. I plan to cure for 10 days... -
BACON (Extra Smoky)
Bearcarver - first and foremost thank you for all of the information and encouragement you provide on this forum. I think I've read at least half of your step-by-step guides. Picked up a 9 pound pork belly from Costco and it is curing as of yesterday AM. Went to rotate it this morning and I... -
Snow Day in MN - snack sticks on the MES 30
Finished up at 155F-162F meat temp. Pulled, cooled, tasted. Oh heck yeah! Not bad for a first try... Scott -
Snow Day in MN - snack sticks on the MES 30
Turned up to 170F, still getting good smoke from the AMNPS. Snow is starting! Scott -
Snow Day in MN - snack sticks on the MES 30
Bumped the MES 30 up to 145F now, it's chugging right along. Hickory pellets in the AMNPS are going strong and about 2/3 of one row is consumed. All is well so far and the snow is holding off for the moment. Scott -
Snow Day in MN - snack sticks on the MES 30
Same here. Love the BGE for anything hotter than 180F. I use my BBQ Guru on long cooks/smokes. But, starting at a temp of 110F or 120F would be tough. Scott -
Snow Day in MN - snack sticks on the MES 30
AMNPS fired up, added to the very lowest position to the left of the heating element, heat bumped to 130F. Scott -
Snow Day in MN - snack sticks on the MES 30
meatsweats - I'm in Hastings and work in Eagan - so not far from you. Thank you for the tip on the high-temp cheese availability local - it's cheap enough online but paying to ship it negates the good price. There is a Von Hansens in Eagan, Rosemount, and Apple Valley...none of those are too... -
Snow Day in MN - snack sticks on the MES 30
Tropics - I saw your thread (or one similar) and had my retired father-in-law make me a set. Didn't use them this time as it was only a 5 pound batch and I had plenty of room on the racks. They will get put to use when it is time to make the venison summer sausage for sure!! Great design... -
Winter smokin' in Minnesota
First smoke on the MES 30 (snack sticks) is underway in less than ideal conditions. Here is the link: https://www.smokingmeatforums.com/threads/snow-day-in-mn-snack-sticks-on-the-mes-30.273357/ Scott -
Snow Day in MN - snack sticks on the MES 30
Hi Everyone! My 10 year old son and I made our first snack sticks yesterday as a "test run" for the new Hakka sausage stuffer and the new MES 30. They've been in the fridge for 16+ hours, so they are ready for some heat and smoke. We've got major wind right now, some freezing rain and snow... -
Winter smokin' in Minnesota
Hello! Got back into deer hunting, which led to venison trimmings, which led to grinding for burger, which led to thoughts of sausage, which led me here. :) Just mixed up a batch of snack sticks using 80/20 beef and Walton's seasonings - only a 5 pound tester batch as a trial run. Tested out...
