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  1. grillsmoker

    AMNPS website follow up

    Sorry-should have mentioned in Canada!
  2. grillsmoker

    AMNPS website?

    Is there a site to order directly from? Can only find on Amazon and they are out of stock.
  3. grillsmoker

    Safe bacon temperature question

    THANKS. They will be in the MES tomorrow after a day in the fridge for pellicle.
  4. grillsmoker

    Safe bacon temperature question

    Sorry for the confusion! I am using your "new" Canadian bacon recipe for the loin and extra smoky recipe for the pork belly. Just happen to have a piece of both curing for the past 10 days so thought I would smoke together. Thanks for posting all of your great recipes- I hope to try many more.
  5. grillsmoker

    Safe bacon temperature question

    Thanks Bear for your quick response. If I am going to fry my Canadiaqn bacon prior to eating can I get away with a lower temperature. I am using your double smoked bacon recipe for the pork belly.
  6. grillsmoker

    Safe bacon temperature question

    I am going to do some Canadian bacon and pork belly using Bear's recipes and curing. Was wondering why the pork belly recipe has a lower recommended finish temperature than the pork loin? I was going to smoke together but may not be possible due to the suggested higher temps for loin. Comments?
  7. grillsmoker

    Was hoping to smoke some pork belly and loin using Bear's recipes. If the loin is cured is it...

    Was hoping to smoke some pork belly and loin using Bear's recipes. If the loin is cured is it necessary to get to 145 degrees. Was hoping to do them together.
  8. grillsmoker

    Canadian bacon-cure question

    Thanks for the feedback-lookin forward to some smoking later this week after a few more days curing.
  9. grillsmoker

    Canadian bacon-cure question

    I am trying Canadian bacon for first time. I used Bradley Maple cure per instructions (3 tbs. per 5 pds. of pork loin) and added some brown sugar per Bear's recipe. It has been curing for about 6 days in freezer bags but has not created any juice. Is this normal?
  10. grillsmoker

    Storage life for smoked fish

    Thanks Dave-very informative and I can see why you read it a number of times! I have my fish on now and will make sure I get it to 145 degrees before removing. Grillsmoker
  11. grillsmoker

    Storage life for smoked fish

    I am doing some smoked salmon, a lake trout and a pompano I caught in Florida last winter (last one is an experiment!). If I vacuum seal, how long can I keep in the refrigerator? I thought I would cold smoke for about 3 hours and then raise temp. to 145 over a couple of hours to finish. They...
  12. grillsmoker

    New member from Lindsay, Ontario, Canada

    Hello fellow smokers- I am relatively new at smoking on my Napoleon grill and have done some minor smoking using a smoker box or foil packages. I just received my Smoke Daddy and after doing some reviews on the forum tried smoking some cheese, venison pepperoni and a few pieces of peameal...
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