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  1. Live_Laugh_Smoke

    Suggestions for green picnic ham

    Thanks guys...my ham came out horrible. Took it to 150 and took it off. Rested in foil for about an hour. It was soooooo salty, however i did a fry test and it was ok. Maybe hot smoke intensifies it. Also parts were so rubbery could not be eaten. Maybe cause i was basting from the beginning...
  2. Live_Laugh_Smoke

    Suggestions for green picnic ham

    Awesome...thanks for all the input. Hard too find on google. Most searches come up with IT to 160, but the odd one is 145, with that being the safe pork temp i got pretty confused. Its almost done....hope it turns out good for my pappy...haha
  3. Live_Laugh_Smoke

    Suggestions for green picnic ham

    So I've finished home curing a bone in picnic and cold smoked it last night. It's now wrapped in the fridge awaiting its final hot smoke for fathers day. Does anybody have any suggestions on hot smoke procedure. Was going to use LJ sweetwood blend at 200F until internal is 140 to 150 and start...
  4. Live_Laugh_Smoke

    Edmonton, Alberta - Lumberjack Pellets Group Buy

    I know the feeling, that's why I organized this. sorry to hear your too late on this one. I'll reach out on the next one for sure. Cheers!
  5. Live_Laugh_Smoke

    Edmonton, Alberta - Lumberjack Pellets Group Buy

    order is from JB's. We're in Edmonton
  6. Live_Laugh_Smoke

    Edmonton, Alberta - Lumberjack Pellets Group Buy

    Pellets are in. Pls pm me to arrange payment and pickup. I've uploaded the invoice and will update the spreadsheet for cost including gst
  7. Live_Laugh_Smoke

    Dry cure question

    Awesome...thanks guys, so what's your goto cure recipe?
  8. Live_Laugh_Smoke

    Dry cure question

    Hmmm.....so next time any suggestions for a cure recipe? And how would one infuse maple syrup flavor?
  9. Live_Laugh_Smoke

    Dry cure question

    Well....the bacon turned out really good, thanks again for all the help. Cold smoked it for 10 Hrs with 100% apple pellets, and had tons of good smoke flavor. The only issues I've had though, is I can't seem to get it crispy without burning it. Tried pan fry, oven, oven with lower temp...
  10. Live_Laugh_Smoke

    Edmonton, Alberta - Lumberjack Pellets Group Buy

    OK guys, some good and bad news. The good, is the final shipping cost was exactly as estimated in first conversations @ $249 (250 was estimated). I'll be posting an order invoice to show all the pricing. The bad news is they don't have all the flavors. They mentioned they used to carry a lot of...
  11. Live_Laugh_Smoke

    Edmonton, Alberta - Lumberjack Pellets Group Buy

    All orders are in, will be contacting supply company this week to get a final price with all shipping and tax factored in. Thanks everyone
  12. Live_Laugh_Smoke

    Edmonton, Alberta - Lumberjack Pellets Group Buy

    Hey guys, I setup a shared spreadsheet so we can mark what flavors each person wants. I marked down the username of those that has said them and others as 1, 2, 3, etc. Please visit:
  13. Live_Laugh_Smoke

    Edmonton, Alberta - Lumberjack Pellets Group Buy

    Excellent, I think we have enough people! I'll PM everyone interested and get a list compiled and report back. I'm quite excited for high quality pellets at a fraction of the price. I have tried the Lumberjack pellets, (obviously lol) and they do make a huge difference! Cheers!
  14. Live_Laugh_Smoke

    Dry cure question

    I think it's about 1.5 to 2"......seems my next weekend will not be a bacon delightful as I had anticipated. I mean, if I understand correctly, you can under cure, but can't over cure. The down side to over curing is too salty, which can be corrected with an ice bath soak?
  15. Live_Laugh_Smoke

    Dry cure question

    Well, I'l definitely report back how this one goes, but will be doing it a little different next time. How long would you guys go?....6-7 days was in the recipe? Maybe a little long to ensure cured properly, the fry test and water soak if needed? Thanks again!
  16. Live_Laugh_Smoke

    Dry cure question

    Another good point, Thanks!, Ya I rubbed and Vac'd pretty quickly. I didn't fully vac though, I hit the seal button while leaving a small amount of air so I can get good circulation once liquid starts coming out of the meat. Our vac sealer has a Wet and dry setting, and I thought that if I let...
  17. Live_Laugh_Smoke

    Dry cure question

    Thanks for all the tips! This forum is amazing!
  18. Live_Laugh_Smoke

    Dry cure question

    Ok....I'll try that next time. I tried to get as much fall out from the board into the vac bag, but the recipe I was using had honey as step 1 to glaze the belly to provide a surface to stick, but then when I tried to get as much as possible fallout, it had dissolved in the honey maple syrup...
  19. Live_Laugh_Smoke

    Dry cure question

    Hey guys, I'm new to curing, and have just put my first belly in a vac seal with the dry cure on it. My question is in regards to the cure #1 amounts. I measured everything up, glazed the belly with a 50/50 of honey and dark maple syrup, and then proceeded to add the dry cure mix. Problem is...
  20. Live_Laugh_Smoke

    Edmonton, Alberta - Lumberjack Pellets Group Buy

    There are possible 3 others from work that would be interested. That brings total to 7 if you guys are still in.
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