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Discussion in 'Bacon' started by Bearcarver, Jan 15, 2015.
Thanks Ole Buddy!!
Good to see ya!
Bear , your Canadian bacon thread was my first adventure into cured meats , and where I learned proper use of TQ .
Been doing them for about 3 years now . The results are fantastic . Thanks !
That looks Great, Chopsaw!!
I'm glad it's working good for you & you're all enjoying Great Cured & Smoked Meats!!!
Along with a 9 pound pork belly, I trimmed up a nice pork loin from Costco and it is curing per the recipe/instructions on this thread. Cut into 3 pieces and each in a gallon ziploc. Rotated/massaged them this morning and they are already starting to firm up a bit. I plan to cure for 10 days and then smoke in my MES 30 with AMNPS. I'm toying with the idea of smoking one of them to about 140F and then putting it in a bag and using my Annova Sous Vide to take it to 145F for a few hours. Thoughts or experiences with the sous vide option?
Hmmm, I don't see a benefit with changing to SV for the last 5°.
I could see Cold Smoking it or Warm Smoking it to between 100° and 110° IT to get some good smoke flavor. Then SV it, using 145° for a few hours, until the IT hits 145°. After hours of Smoking, I wouldn't SV it for too many hours, or it could suck too much moisture out of it. I would recommend SV it Just long enough to get it to 145° for awhile.
Good point. I think I'll experiment with 1 out of the 3...
Bear question what is CBP you sprinkle on CB
That would be Cracked Black Pepper (CBP), with the onion Powder & Garlic Powder. Just light coatings, so it doesn't end up falling off.
oH...LOL ...seeing what it is , well duh somebody smack me please.
LOL---No need---That is probably the #1 question I answer the most often.
Outstanding step-by-step Bear, I may just need to go check out the loins tomorrow.