עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-24-2014, 09:03 PM   #16
popeye
is one Smokin' Farker

 
popeye's Avatar
 
Join Date: 01-08-13
Location: michigan
Downloads: 0
Uploads: 0
Default

done bbb, cb, an i prefer c b.
__________________
I'm Al
brinkman smoky mountin vertical .
cobb grill
smoky joe
popeye is offline   Reply With Quote


Unread 02-24-2014, 09:11 PM   #17
Toast
Quintessential Chatty Farker

 
Toast's Avatar
 
Join Date: 03-17-12
Location: Shreveport, LA
Downloads: 1
Uploads: 0
Default

I've got to try it! Looks Great!
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen
The Fun Never Stops at the BBQ Brethren Throwdowns
2013 Throwdown Grand Master. 1/2 of Team Paradise.
Toast is online now   Reply With Quote


Unread 02-24-2014, 09:49 PM   #18
bbqgeekess
Babbling Farker

 
Join Date: 07-06-13
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by c farmer View Post
Canadian bacon is easy. I do it all the time. Bbb is next on my list. I have a shoulder in the freezer? Maybe that will work?
I'd try it! :P
__________________
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM
bbqgeekess is online now   Reply With Quote


Unread 02-24-2014, 09:52 PM   #19
bbqgeekess
Babbling Farker

 
Join Date: 07-06-13
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by popeye View Post
done bbb, cb, an i prefer c b.
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?
__________________
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM
bbqgeekess is online now   Reply With Quote


Unread 02-25-2014, 09:15 AM   #20
abangs
is one Smokin' Farker

 
abangs's Avatar
 
Join Date: 08-26-10
Location: Gainesville, GA
Downloads: 0
Uploads: 0
Default

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..
__________________
BACKWOODS AUTHORIZED DEALER

WWW.QCOMPANYSMOKERS.COM
CBJ 56048
abangs is offline   Reply With Quote


Unread 02-25-2014, 10:15 AM   #21
bbqgeekess
Babbling Farker

 
Join Date: 07-06-13
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by abangs View Post
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..
Awesome, be sure to share your photos when you're done! :)
__________________
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM
bbqgeekess is online now   Reply With Quote


Unread 02-25-2014, 12:33 PM   #22
jhuyser
On the road to being a farker
 
Join Date: 01-14-13
Location: Oskaloosa, IA
Downloads: 0
Uploads: 0
Default

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
jhuyser is online now   Reply With Quote


Unread 02-25-2014, 01:14 PM   #23
bbqgeekess
Babbling Farker

 
Join Date: 07-06-13
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by jhuyser View Post
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
Awesome!

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:

__________________
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM

Last edited by bbqgeekess; 02-25-2014 at 02:54 PM..
bbqgeekess is online now   Reply With Quote


Unread 02-25-2014, 01:29 PM   #24
GMDGeek
is one Smokin' Farker

 
GMDGeek's Avatar
 
Join Date: 10-10-12
Location: Wylie, TX
Downloads: 0
Uploads: 0
Default

I know you cut down the pork butt - how much of the fat cap did you take off?
__________________
Bib Up and Dive In!
http://divepigs.blogspot.com/
GMDGeek is offline   Reply With Quote


Unread 02-25-2014, 01:36 PM   #25
bbqgeekess
Babbling Farker

 
Join Date: 07-06-13
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by GMDGeek View Post
I know you cut down the pork butt - how much of the fat cap did you take off?
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.
__________________
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM
bbqgeekess is online now   Reply With Quote


Unread 02-25-2014, 06:10 PM   #26
YetiDave
is one Smokin' Farker
 
Join Date: 07-23-13
Location: Manchester, UK
Downloads: 0
Uploads: 0
Default

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
__________________
Pro Q Excel 20 / UDS / Maverick ET-732 / Thermapen / Pro Q CSG
YetiDave is offline   Reply With Quote


Unread 02-25-2014, 06:21 PM   #27
bbqgeekess
Babbling Farker

 
Join Date: 07-06-13
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by YetiDave View Post
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
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).
__________________
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM
bbqgeekess is online now   Reply With Quote


Unread 02-27-2014, 11:07 PM   #28
bbqgeekess
Babbling Farker

 
Join Date: 07-06-13
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

I made some more buckboard :)
__________________
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM
bbqgeekess is online now   Reply With Quote


Unread 02-28-2014, 07:40 AM   #29
abangs
is one Smokin' Farker

 
abangs's Avatar
 
Join Date: 08-26-10
Location: Gainesville, GA
Downloads: 0
Uploads: 0
Default

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?
__________________
BACKWOODS AUTHORIZED DEALER

WWW.QCOMPANYSMOKERS.COM
CBJ 56048
abangs is offline   Reply With Quote


Unread 02-28-2014, 08:19 AM   #30
lennitt
On the road to being a farker
 
Join Date: 11-20-13
Location: Jackson, NJ
Downloads: 0
Uploads: 0
Default

That looks amazing. Anybody got a link to a canadian bacon recipe?
lennitt is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:19 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.