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  1. canadianbacon

    Brining Grouse for 24 hrs in salt water before freezing?

    Im looking to freeze all my grouse and save em for one big batch. I want to blead them in salt water for 24 hrs then freeze. I figure this will draw water into them avoiding getting dry and draw out some spruce grouse taste. I plan to also soak them in milk during defrosting as well over night...
  2. canadianbacon

    Curing large amounts of meat in Stainless steel stock pot?

    I have allot of ground beef/pork I am making into jerky and using high mountain cure in it. Is stainless safe to cure in for a few days? Or should I use it just for mixing and switch it over into plastic bags when done.
  3. canadianbacon

    Ways to prepare beef RAW ?

    I been eating blue rare steak and even salmon for years now, anything else to be is almost inedible but lately even blue rare is iffy if their is not enough blood.  Wondering if anyone has and special was to prepare beef raw or similar to steak tartar but less fancy? Is it best to freeze beef...
  4. canadianbacon

    What to do with my Pork Loin!? Pork noob here.

    Bought a pork loin today, was planning to make jerky? but was thinking I may have enough to do more then that! Any ideas? Ham? Canadian Bacon?  I have a smoker and dehydrator.
  5. canadianbacon

    New to chicken jerky! Share with me some tried and True recipes ( with salt, soy or Westchester as a

    I have smoked for years now, and got a hold of lots of extra chicken to turn into jerky for the first time. I have a smoker (little and big chief ) and dehydrator and of course a oven. Looking for something without nitrates if possible so hopefully, soy, Westchester, or salt base. I like sweet...
  6. canadianbacon

    Got a 59 gallon, 200 litter oak barrel I want to make into a smoker.

    Got a 59 gallon, 200 litter oak barrel I want to make into a smoker. I have got oh so tired of saying.. " I wish i had more jerky" So i think this massive barrel will solve my problem. I have seen several build but had some questions if anyone had ideas...  Can i stain and varnish the exterior...
  7. canadianbacon

    How I made a basic white cheese I will be smoking in 1 hr with only Milk, salt and lemon juice.

    4 litters whole milk, 1 cup concentrated lemon juice 1 tsp salt and 1/4 pepper. Tastes like store bough cottage cheese to me with just a hint of lemon ( i used abit to much) Heated the milk till it JUST started to boil, dumped in lemon, stired and turned off heat, stired for 15 min. remover...
  8. canadianbacon

    Getting rid of the fatty mess with ground beef jerky.

    I found that heating it in the oven at 170deg with the door open for 20 min hardens it and drains lots of fat so it can hit the racks with no mesh and less mess. You can flip it again for another 10  to get rid of even more. I made a marinade with soy, warsh,  franks hot 1/3 each. 1 tsp pepper...
  9. canadianbacon

    Whats your favorit scotch, rye, whisky or burbon.

    Whats your favorit brand? i decided to pick up a bottle of johnie walker double black. Its greatt
  10. canadianbacon

    Pickle juice a cheap substitute for Worcestershire sauce...

    So I was looking at the ingredients and Worcestershire sauce and It seems so be pretty similar to pickle juice. Worcestershire    Pickle Juice is knows to contain cloves, salt sugar vinegar and of course pickles.  I'm going to be adding pickle juice in my batch of jerky instead of...
  11. canadianbacon

    First time smoking chesse with pics.

    This look ok?
  12. canadianbacon

    My jerky with pics. Opinions?

    Beef round eye with stir fry strips mixed in. Smoked in a big chief. hickory and apple. Taste great, slightly unsure if there abit undercooked because the stir fry stips are harder to dry out. I have never been able to hit the right time to take them out lol.
  13. canadianbacon

    Dry rub VS brine for jerky? With no cure.

    I am making some jerky and I was considering trying a dry rub for once, Usually I brine it (soy, Worcestershire sauce, peper, chilli, mayple syrup, brown sugar ) or mix the spices in with ground beef. What would the dry rub end up doing that the brine will not and what will the outcome be? I...
  14. canadianbacon

    Any Ideas how to make me Big Chief smoker more efficient?

    Any Ideas how to make me Big Chief smoker more efficient? Being a student and living in a terrible area, I can't afford to buy a new smoker that is over 300$ for a hobby.  But I am interested in making my big chief abit better. Any modifications are greatly appreciated :) I smoke mainly jerky...
  15. canadianbacon

    Ground beef jerky - Lean meat on parchment paper.

    I been smoking for afew years now. I have one of the electric element little chief smokers. I find that when i smoke food I always have creasol build up on my food and get the bitter taste so i started to use parchment paper under everything I smoke. I have noticed the taste of creasol is always...
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