Hey everybody...
I've been lurking these forums for a while now... thought it would be the time to make the jump in.
I've recently decided to experiment with curing a few different meats... serving multiple purposes... 1- who dosen't like cured pork? and 2- Preparation for my Summer of using the Smoker a whole lot.
In doing my research, it seems this is the best place to solidify some ideas and thoughts and bounce them around some experts... what follows are what I plan on making. I don't mind doing multiple smoking sessions for different tastes... so feel free to let the ideas flow.
Sweet American Style Bacon
Savory American Style Bacon
Canadian Bacon (smoked, ready to eat type)
Pancetta (unsmoked, so it's immaterial)
For the sweet American bacon, I was thinking of using traditional Hickory, perhaps with some Maple in it?
For the savory, I'm not too sure what would be best.
For the Canadian Bacon, pending on how much pork loin I get my hands on, I may just lump 1/2 in with the sweet smoke batch, and 1/2 with the savory smoke batch, unless otherwise suggested.
Also, I plan on using my dad's electric smoker... which type of smoking woods do I need? Chunks, chips, sawdust, etc. I've been looking around at different answers... your thoughts?
While smoking these mass quantites of Pork-- rummaging the forums made me think abotu doing the Buckboard bacon while I was at it to complete a bacon trifecta... but I couldn't find any detailed info on cures/brines for it or recipes.
Looking foward to your responces--- Smoke on.
I've been lurking these forums for a while now... thought it would be the time to make the jump in.
I've recently decided to experiment with curing a few different meats... serving multiple purposes... 1- who dosen't like cured pork? and 2- Preparation for my Summer of using the Smoker a whole lot.
In doing my research, it seems this is the best place to solidify some ideas and thoughts and bounce them around some experts... what follows are what I plan on making. I don't mind doing multiple smoking sessions for different tastes... so feel free to let the ideas flow.
Sweet American Style Bacon
Savory American Style Bacon
Canadian Bacon (smoked, ready to eat type)
Pancetta (unsmoked, so it's immaterial)
For the sweet American bacon, I was thinking of using traditional Hickory, perhaps with some Maple in it?
For the savory, I'm not too sure what would be best.
For the Canadian Bacon, pending on how much pork loin I get my hands on, I may just lump 1/2 in with the sweet smoke batch, and 1/2 with the savory smoke batch, unless otherwise suggested.
Also, I plan on using my dad's electric smoker... which type of smoking woods do I need? Chunks, chips, sawdust, etc. I've been looking around at different answers... your thoughts?
While smoking these mass quantites of Pork-- rummaging the forums made me think abotu doing the Buckboard bacon while I was at it to complete a bacon trifecta... but I couldn't find any detailed info on cures/brines for it or recipes.
Looking foward to your responces--- Smoke on.
