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  1. johnp

    Cold smoked ham

    I plan on putting it back in the smoker Thursday morning for a few more hours.Then putting it in the oven to finish cooking it.
  2. johnp

    Cold smoked ham

    I cured a 6 pound wild pork hindquarter on Pops brine for a total of 22 days and cold smoked it at a temp of 100.It stayed in the smoker for 7 hours will it be ok? I changed the brine at the half way point and injected it bowth times.
    • johnp
    • Thread
    • Replies: 3
    • Forum: Pork
  3. johnp

    Cure #1

    How much cure for 3 pounds of meat?
    • johnp
    • Thread
    • Replies: 1
    • Forum: Pork
  4. johnp

    Extra bulk sausage

    Ok.I have approximately 1.5 pounds of bulk homemade cajun sausage with cure in the freezer.What else could I do with it besides buy more casings and stuff it?
    • johnp
    • Thread
    • Replies: 2
    • Forum: Pork
  5. johnp

    Worried

    Thanks fellas,You all have been a tremendous help with everything.
  6. johnp

    Worried

    I take two pieces of cane about six inches long and peel them then I lay them on my coals with the pecan wood for the first hour.The old timers in my family used cane and pecan exclusively when smoking bacon and andouille.It gives the meat a very unique flavor but not sweet as you would think.
  7. johnp

    Worried

    Dave I guess it's ok I have eaten a fair amount already with no side effects. Rgauthier I get it from our fields.
  8. johnp

    Worried

    They were smoked with pecan and sugar cane.
  9. johnp

    Worried

    Thanks!I ate a small piece last night and it had perfect flavor and texture.I was just worried about the curing time.Deer and pork.
  10. johnp

    Worried

    Anyone?
  11. johnp

    Worried

    I made some smoked sausage and I am worried that I dint let the cure sit enough.I used five pounds of meat to 1 tsp of #1 insta cure and I only let it mellow in the fridge for one hour.I then put it in the smoker for 3 hours at a temp 140 and pulled them at 120 and into a water bath and brought...
  12. johnp

    ABT jalapeno substitute?

    I use Anaheim's instead and my 5yo loves them.
  13. johnp

    First Canadian bacon

    Bear after reading some post on here I got a little nervous about it drying out and pulled it at 142.This one is for my 6yo and he only wants it fried in the skillet or microwave. Do you have any tips in dry curing any would be appreciated.Thanks!
  14. johnp

    First Canadian bacon

    Cured a 5 pound loin in Pops brine for 11 days and smoked with cherry and hickory.I ran the smoker for 5 hours at 200 degrees and pulled them at 142.Good lord this stuff is out of this world.I already have a butt in the brine for Bbb.Thanks Pop's.
  15. johnp

    New smoker

    Wild pork and beef ribs on the new smoker.I brined the pork for 24 hours and dusted it with my own rub.The beef ribs were seasoned with salt,gp and pepper.The pork was placed under the ribs to keep them from drying out and all were smoked At 230 for 5 hours with a blend of apple and hickory chunks.
    • johnp
    • Thread
    • Replies: 0
    • Forum: Pork
  16. johnp

    Cypress smoke house

    I used a cast iron pot with charcoal and wood chips to season it but I am thinking propane would be more consistent and better for hot smoking.
  17. johnp

    Cypress smoke house

    Built my first one this weekend and got her all seasoned up.Going to make 30 pounds of deer sausage to smoke next weekend.
  18. johnp

    A few chickens and beef ribs!

  19. johnp

    First butt

    First I want to say I am very sorry no q view.I finally got up enough courage to try a butt.It came out awesome I rubbed it down with mustard,brown sugar,and a rub from cabelas.I let it come to room temp and put it on the charbrolier with a offset box.I used lump charcoal with apple and hickory...
  20. johnp

    Italian sausage

    I need a good proven recipie for this weekend.I will be doing 20 pounds of smoked sausage and 20 pounds of Italian.Thanks!
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