Awesome!!
Just had some homemade pizza, with the Canadian bacon in the above post. Wow was it good.
I'm real glad to hear that !!
Bear
Awesome!!
Just had some homemade pizza, with the Canadian bacon in the above post. Wow was it good.
Well, I pulled that 4lb. pork loin from the freezer. This is all your fault.
Thank You Richard!!!
I love helping people on this forum!! It's payback for the help I got here since more than 5 years ago.
I love it when I hear about a Great Success from my curing & smoking help.
Bear
Thanks Chew!!!
Well, I pulled that 4lb. pork loin from the freezer. This is all your fault.
So you can't use #2, or 00 on feral hogs??
Got feral hogs in Mo. Gonna try and get some this spring while turkey huntin. They are good eatin. Mo. law can only allow shotgun with 4 shot or better during season new regulation the time, but can kill anytime with tag you have at the time.
Wow!!!
Yet another great step-by-step and exactly why I have followed you since I joined. Wait...that sounds kinda stalker-ish...I have followed Bearcarvers forum posts and any comments he makes on others threads are always helpful.
This one got by me for awhile:Bear, just used this step by step as a guide for my first CB & it's a great recipe.... I can't eat store bought again, this stuff is awesome !
Thanks Duke!!
Got 3 pork roasts (4lb total), 2 centers and 1 from the rib end curing in the fridge today to try this. My very first attempt at dry curing. I'll let you know how it goes in 10 days!
Great step-by-steps, Bear.
You are wise beyond your years, Duke!!I always do small batches of first-timers, Bear. I'll be doing a whole loin eventually.
I'll be starting some dried beef tonight as well.
Gonna be a smokin' Easter weekeend!!
Thank You!!
Bearcarver, thanks for this step by step. I used your salmon step by step when I first smoked salmon and that worked out great, so when I saw this step by step, I decided I would have to make it for Easter. I followed your steps and everything went great. The whole family appreciated it at yesterday's get together.
One question. When I first cut a piece to fry-test, I didn't really see a pink color standing out in the middle. The whole piece was pink. I figured after 7 days of curing, it should be fine and proceeded. What should I be looking for to make sure it is completely cured?
That could actually be after curing, but before smoking, which would mean if you know about it you could salvage it by Hot smoking it, instead of low & slow.
That is after the smoke? Mine were completely pink all the way throughout. We sliced up one entire section yesterday for the family gathering and I'll be slicing and vacuum sealing the rest tonight.