My First CB & Lunch Meat coming....

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Rafter H BBQ

Epic Pitmaster
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Jun 18, 2013
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S.E. Idaho
Hey all,

Before I start, I'd like to thank Bear for his help & his Step by Steps on this cure & smoke !

Decided to try my first Canadian Bacon ! Also, my first Dried beef for lunch meat !


The pork sirloin roast chunks, soon to be CB ! There's four of these !


The bottom sirloin roast for lunch meat, there's a half dozen of these as well !

I used 1 tbs of Tender Quick & 1 1/2-2 tsp brown sugar per pound of meat !

So using Bears formula with the thickest part of each of these at 2 1/2" , I need to cure these a minimum of a week... But adding a few extra days as suggested to round 10 days.... I'll be actually letting these cure for 13 total !



The future CB & Lunch Meat.....

Now my least favorite game..... Hurry up & wait ! :biggrin:

Thanks for lookin all & updates as we go !
 
Should be tasty! Are you going to hot smoke the CB? I'd assume you are since you're following BC's step by step.

Yep, that's the plan Case ! Trying to learn on this whole curing thing ! Been curing jerky for 20+ yrs, but within the last year or so.... Want to learn more on stuff like CB & lunch meat ! So figured I'd give er a go ! :biggrin:
 
Yep, that's the plan Case ! Trying to learn on this whole curing thing ! Been curing jerky for 20+ yrs, but within the last year or so.... Want to learn more on stuff like CB & lunch meat ! So figured I'd give er a go ! :biggrin:

Good for you! I'd recommend trying some cold Smokin of your CB next batch. I'd ditch the TQ too and switch to cure #1. Just my personal preference. Before smoke any of the stuff you have going right now do a fry test and soak if needed. TQ cured meats can be a bit salty.
 
Yep, that's the plan Case ! Trying to learn on this whole curing thing ! Been curing jerky for 20+ yrs, but within the last year or so.... Want to learn more on stuff like CB & lunch meat ! So figured I'd give er a go ! :biggrin:

Good for you! I'd recommend trying some cold Smokin of your CB next batch. I'd ditch the TQ too and switch to cure #1. Just my personal preference. Before smoke any of the stuff you have going right now do a fry test and soak if needed. TQ cured meats can be a bit salty.

Thanks Case, I'm always willing to try somethin new for sure.... Thumbs Up
 
Looking Good, Justin!!
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Great start.
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Like Case said, do a salt-fry test to be sure---I always do one, however I haven't had anything that needed soaking to remove salt flavor in 5 years of using TQ.

The only time I ever had to soak anything to remove salt flavor was the one time I used Hi Mountain cure & seasoning, and that wasn't TQ.

Bear
 
Last edited:
Looking Good, Justin!!Thumbs Up

Great start.Thumbs Up

Like Case said, do a salt-fry test to be sure---I always do one, however I haven't had anything that needed soaking to remove salt flavor in 5 years of using TQ.

The only time I ever had to soak anything to remove salt flavor was the one time I used Hi Mountain cure & seasoning, and that wasn't TQ.


Bear

Thanks a bunch Bear & yep... I'll for sure do the salt-fry test ! Thumbs Up
 
It's gunna be good  I did my first and it turned out great, I'll stay tuned

Gary
 
Hey all,

Update : 13 days in cure & ready to take out, do test fry & season up !

Seasoned both the CB & lunch meat with SPOG & a little extra pepper on a few for me as the fam doesn't like spicy ! Also threw in some whole mustard seeds for S&G's on a few to see how they taste....


The CB !


The lunch meat !

These all are in the fridge for the night & will be firing up the TBS in the morning ! :yahoo:

Updates to come....

Thanks for lookin all !
 
P
Mind me askin which one your choosing ?
Probably go with the Kitchener at Northern Tool  and use the $20 off code I used on the stuffer. Good reviews, great price. I won't be a heavy duty user so it should be just fine.

Gary
 
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