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  1. goodysmeat

    Canadian bacon

    Tastes great to me.. The usual hammy taste tho... I smoked it at 120 for 4 hours with hickory then bumped it up to 200 till it reached 145 it then pulled and sat in the fridge for a day then sliced
  2. goodysmeat

    Canadian bacon

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  4. goodysmeat

    Canadian bacon

  5. goodysmeat

    Canadian bacon

    i am chilling in the fridge now... And will hand slice tomorrow evening will post a photo
  6. goodysmeat

    Canadian bacon

    Smoked my CB today and tasted awesome
  7. Canadian bacon

    Canadian bacon

  8. image.jpg

    image.jpg

    • goodysmeat
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    • Album: Canadian bacon
  9. goodysmeat

    Canadian bacon

    I am figuring to pull my loins out on Sunday morning this will be around a 10 day cure with the thickest being around 2-1/2 inches thick this should be long enough?? I am going to soak in fresh water for 30 minutes and let dry in fridge for a day or so and then go to the smoker.... What should I...
  10. goodysmeat

    Canadian bacon

    Well I put 1 gal water 3/4 cup sea salt 1 cup white sugar 1 cup brown sugar the insta cure and a 1/2 teaspoon maple extract should i of chosen white or brown sugar??
  11. goodysmeat

    Canadian bacon

    I'm in about 4 days with pops brine curing some Canadian bacon today I decided to stir the meat around and felt one of the tenderloins and it felt kinda slimy is this normal? I injected it into it to get a OI and IO cure
  12. goodysmeat

    Pork tenderloin help

    So I've gotten a few pork tenderloins under my smoking belt and am getting confident with the smoker.... Now I'd like to reach out for your guys opinions the tenderloins that I've smoked are great but I'm looking for awesome I want a good flavor throughout the tenderloin I've tried injecting...
  13. goodysmeat

    Hello From IL

    Welcome from the other side of the river... With my first smoke behind me I've already started planning my next one spend 15 minutes on this site and you will be running to the store and buying every piece of meat you can get your hands on I already bought 15 lbs of loins tonight to make some...
  14. goodysmeat

    Curing bucket

    Just went to SAMs to grab some pork loin to make some CB and asked the bakery for two icing buckets they are about 2 gallons a piece and have a good kid that has a weather type seal where the lid locks down and has a 5 in a triangle on the bottom is this a good food safe bucket?
  15. goodysmeat

    Food safety

    Just had to order my itsta cure #1 guess they don't sell it at stores bc It can be harmful if not used right... Just picked up two 7.5 lb pork loins on sale at SAMs for 1.99 a lb and will be making one into CB I plan on cutting it into half and brine of 10 days injecting inside once I get my...
  16. goodysmeat

    Food safety

    Thanks bama, lots of great and helpful info... Now to decide what I want to do next is the issue.... I'm off work till the 5th of January so I am wanting to try my hand at some CB with some maple flavor added to pops brine and maybe a few other things on the smoker!! Once again thanks for the info
  17. goodysmeat

    Food safety

    What are these sanitizers that you use and where do ya get them?
  18. goodysmeat

    Food safety

    I am new to smoking and I have been reading all over the forum after my first smoke and have ran across the food probe and injecting part of these threads and just want to make sure I am reading right so no one gets hurt from my cooking.... I injected my first loin I did and warmed the smoker up...
  19. goodysmeat

    First smoke here in Missouri with my mes 30

    Well I will know for next time thank you very much
  20. goodysmeat

    First smoke here in Missouri with my mes 30

    So since I injected the loin I shoulda brought it up to 165 and not to 145?
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