Good morning everyone. My name is Dan and I've made the jump from lurker to member. I've been making BBQ and other smoked meat products going on close to a year. I have a OK Joes Longhorn smoker. My Dad and I are talking about converting it a double pass system this spring. The rest of my equipment is a Cabelas Pro Series Grinder/Stuffer and a Chefs Choice 610 slicer. I'm a hunter, fisherman, and gardener so I always have a variety of meats to experiment with, not to mention my own hot peppers.
I joined because I always find myself coming to this forum when I need a question answered or a technique explained, etc...
I think my next project is going to be some belly bacon brined in Pops Brine, or maybe another batch of Canadian bacon.
Here's a couple pics from yesterdays session:
15 pounds of pork loin. Cured it with a simple dry cure of Morton's Tender Quick and brown sugar. I let it cure for 7 days, rinsed a couple times, then let it form a pellicule for 6 days. And you can see the fresh homemade Kielbasa in the background ready to go smoke.
And the Kielbasa done. I used a natural casing and the spice mix came from Butcher-Packer. All the cooking was done with Cherry and Pecan at around 250*, which was surprisingly easy to maintain even being 24* outside yesterday.
I joined because I always find myself coming to this forum when I need a question answered or a technique explained, etc...
I think my next project is going to be some belly bacon brined in Pops Brine, or maybe another batch of Canadian bacon.
Here's a couple pics from yesterdays session:
15 pounds of pork loin. Cured it with a simple dry cure of Morton's Tender Quick and brown sugar. I let it cure for 7 days, rinsed a couple times, then let it form a pellicule for 6 days. And you can see the fresh homemade Kielbasa in the background ready to go smoke.
And the Kielbasa done. I used a natural casing and the spice mix came from Butcher-Packer. All the cooking was done with Cherry and Pecan at around 250*, which was surprisingly easy to maintain even being 24* outside yesterday.
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