Toggle sidebar

Christmas Presents have been started! Updated 12/22/2014

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
I'm In!....Love a cured loin!..Watcha making Brian? CB, Lonza, Lomo? Dont leave us in suspense man!
 
Oooo ,nice...
Coffee.gif
 , I'm ready . ..
 
Dingo007 said:
I'm In!....Love a cured loin!..Watcha making Brian? CB, Lonza, Lomo? Dont leave us in suspense man!
Click to expand...

Making CB.

Also will smoke cheese to go with the CB.
 
OK so Im a little late in updating.

I pulled from cure and it was a bit salty so I soaked in water for a bit.

Here it is out of the soak

View media item 361042
I smoked low starting at 100 degrees then increasing 10 degrees an hour until the chamber was at 170. Then took the meat to 156. used the AMNPTS with Pitmaster pellets.

I didn't get a picture in the smoker. Here it is packaged up.

View media item 361043
Also did 20 lbs of Cheddar. I cut the blocks up and have 40- 8oz packages.

View media item 361044
Hopefully people are happy with their gifts.
 
Thanks guys. Merry Christmas
 
Nice looking stuff there Brian. How did the bacon turn out. Looks really good. Look forward to seeing you in April.
 
BAMAFAN said:
Nice looking stuff there Brian. How did the bacon turn out. Looks really good. Look forward to seeing you in April.
Click to expand...

Tim,

It is great. Makes me hate buying the store bought stuff. Just like sausage. Once you make it then its hard to go to store bought stuff.

I can't wait until April as well.
 
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

KBFlyer
Got a good deal on bellies
Replies
5
Views
636
Bacon
SmokinEdge
SmokinEdge
bmudd14474
Started Canadian Bacon
Replies
6
Views
1K
Curing
rexster314
rexster314
P
Pink Salt Percentage for Pastrami
Replies
60
Views
5K
Curing
Fueling Around
Fueling Around
indaswamp
Firehouse Smoked/Sous Vide Goose Pastrami!!
Replies
19
Views
2K
Wild Game
Buckeyedude
Buckeyedude
jcam222
Asian Chili Garlic Pork jerky
Replies
22
Views
2K
Pork
xray
xray
Culinary Otter
Attempting First Cold Smoke
Replies
14
Views
2K
Info and Practices
Culinary Otter
Culinary Otter
DRKsmoking
Grapes = Jam last of this years harvest
Replies
30
Views
2K
Canning & Storage
DRKsmoking
DRKsmoking
indaswamp
Finocchiona (fennel) Salami 2023
Replies
37
Views
4K
Curing
indaswamp
indaswamp

Latest posts

Hot Threads

Top Bottom
Back
Clicky