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  1. txhawghunter

    Maple Cured Canadian Bacon recipe/cure question

    Below is a recipe I found.  Please take a look at the ingredients.  I plan on using it but, it appears to me that the amount of cure# 1 is too little for 1 gallon of brine.  I looked at Pops brine recipe and according to his recipe, the cure is way low.  I will be doing 2 four pound loins in...
  2. txhawghunter

    CB - Wet Cure vs. Dry Cure. Your preference and why.

    Just a simple question to see what y'all like better.  I plan on doing 4 loins next week and have used both wet and dry. But it's been a couple years and I can't remember which one I liked better.  Guess I should keep better notes. 
  3. txhawghunter

    Brisket for corning then to pastrami

    Just picked up a couple of $.85/lb. briskets. I love the holidays when meat goes on sale. Anyway, when trimming for corned beef, how much fat would ya'll leave on. I've corned several venison shoulders but never did a brisket before. I plan on separating the point and flat and using the...
  4. txhawghunter

    Howdy

    Hi everyone. Just finished building the old "Pine Box" smoker and running a batch of riblets, aka. button ribs, through it. It did a great job and the riblets were super. Have 10 lbs. of Canadian bacon brining for a Sunday smoke. Thanks to Cowgirl for the recipe, stole it from her site...
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