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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-24-2014, 09:03 PM | #16 |
is one Smokin' Farker
Join Date: 01-08-13
Location: michigan
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done bbb, cb, an i prefer c b.
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I'm Al brinkman smoky mountin vertical . cobb grill smoky joe |
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02-24-2014, 09:11 PM | #17 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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I've got to try it! Looks Great!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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02-24-2014, 09:49 PM | #18 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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I'd try it! :P
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18.5" WSM and 22.5" OTG. |
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02-24-2014, 09:52 PM | #19 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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Gonna try and persuade you with this photo of buckboard bacon frying up (lol) :
Although I have never made Canadian bacon yet.. I want to soon! How do you cook your cured Canadian bacon? Do you fry it at all?
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18.5" WSM and 22.5" OTG. |
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02-25-2014, 09:15 AM | #20 |
is one Smokin' Farker
Join Date: 08-26-10
Location: Gainesville, GA
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I ordered some supplies for curing. They should be here today. I can't farkin' wait. I'm planning on some bb and cb. These pics are makin' me hungry..
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02-25-2014, 10:15 AM | #21 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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Awesome, be sure to share your photos when you're done! :)
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18.5" WSM and 22.5" OTG. |
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02-25-2014, 12:33 PM | #22 |
Full Fledged Farker
Join Date: 01-14-13
Location: Oskaloosa, IA
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cured them for 10 days flipping them each day.. rinse them off and let them sit in the fridge for 24 hours uncovered. smoked at 200 degrees with hickory. until internal temp was between 140-150..
I bet the same mix for these would make some dang good Canadian bacon |
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02-25-2014, 01:14 PM | #23 | |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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Quote:
Yes the same mix would be great for Canadian bacon for sure.. for any pork. I've even used it to cure my own beef pastrami (used beef shoulder clod, but brisket flat is most common). I just augmented it with coriander, black pepper and garlic powder during the cure. Rinsed after 7 day cure then re-coated with the coriander, black pepper & garlic powder. Then let it sit in the fridge for 48 hours to form a crusty pellicle before smoking. Smoked it at 300F until an internal temp of 170F. Foiled and finished to 185F internal temp. http://www.bbq-brethren.com/forum/sh...51#post2799651 Made a sammich with the pastrami on homemade bread w/ russian dressing:
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18.5" WSM and 22.5" OTG. Last edited by bbqgeekess; 02-25-2014 at 02:54 PM.. |
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Thanks from:---> |
02-25-2014, 01:29 PM | #24 |
is one Smokin' Farker
Join Date: 10-10-12
Location: Wylie, TX
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I know you cut down the pork butt - how much of the fat cap did you take off?
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Bib Up and Dive In! [URL]http://divepigs.blogspot.com/[/URL] |
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02-25-2014, 01:36 PM | #25 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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I'm not sure what jhuyser did, but if I recalled correctly, I took most of the fat cap off. My thinking was the cure would penetrate better if I recall--but maybe not necessary. I think I read somewhere to trim a brisket fat cap down to at least 1/4" (or was it 1/8") before curing pastrami. If the fat cap is thicker in certain spots it won't cure evenly unless you wait longer. It'd probably make better bacon to leave the fat cap on if it's okay.
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18.5" WSM and 22.5" OTG. |
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02-25-2014, 06:10 PM | #26 |
is one Smokin' Farker
Join Date: 07-23-13
Location: Manchester, UK
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If you leave the fat cap on it'll need a little extra curing time as it's harder for it to penetrate fat. You can also safely drop the salt content to 2.5% if you're conscious about salt intake
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02-25-2014, 06:21 PM | #27 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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Thanks this is good to know. So far the saltiness has been just about perfect though at 3%, with only one thorough rinse (no soaking).
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18.5" WSM and 22.5" OTG. |
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02-27-2014, 11:07 PM | #28 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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I made some more buckboard :)
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18.5" WSM and 22.5" OTG. |
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02-28-2014, 07:40 AM | #29 |
is one Smokin' Farker
Join Date: 08-26-10
Location: Gainesville, GA
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Received my box of goodies from Butcher Packer folks. I got a poultry brine kit, Morton Tender Quick, butcher paper and some other odds and ends. Two questions: 1) the poultry kit has a bag of pink salt, # 1 I think. I am assuming this is the same as mentioned in the recipe? and 2) the directions on the tender quick say cure time is 24 hrs. Is that right? What is the difference in cure time between using a pink salt (10-11 days) vs the tender quick?
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02-28-2014, 08:19 AM | #30 |
Full Fledged Farker
Join Date: 11-20-13
Location: Jackson, NJ
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That looks amazing. Anybody got a link to a canadian bacon recipe?
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