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  1. briankinlaw

    Cold Smoked (Black Cherry) Pork Loins

    Today I removed the loins after cold smoking it a week.  I dry cured it for about 8 days, put it a cold water bath for 5 hours the added my coating.  I use a little brown sugar syrup(I just boil it) a thin coat make it sticky to hold  my black and red pepper.   Everyone was pleased and began...
  2. briankinlaw

    Apple-Brown Sugar Bacon

    Today I bought 27kilos(60lbs) of Pork Belly.... We love Bacon!  I Dry Cure bacon, but My wife prefers Wet Cured(brine) to the dry.  I have tried to fool her, but her taste buds can always catch me.  I have been curing and smoking more years than I can count.  I don't claim to be a expert or...
  3. briankinlaw

    Smoked Salmon

    These made a big hit in my household.  These salmon filets weigh about 2kilos each.  I soaked them in Dead Sea salt for 12 hours, then coated them with brown sugar syrup I made.  I also used a spice I found called "Apple wood seasoning" After letting them stand in the fridge another 4 hours.  I...
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