Recent content by kentucky fisherman

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  1. kentucky fisherman

    Nitrate cure replacement

    Only substitute I've run into is celery juice or powder, which is a natural source of nitrates/nitrites. But using that doesn't really avoid the problem, it just provides the chemicals in a "more organic" form. Best option I can think of is to follow the whole process called for by the...
  2. kentucky fisherman

    Brisket Cook Today

    I found the same sale at Kroger here in Louisville on Wednesday. Bought two, one is smoking now and the other is taking the ice nap. May go buy some more as 2/3 off is a pretty sweet deal, especially with the price of other groceries going through the roof. Times like this, a freezer really pays...
  3. kentucky fisherman

    First attempt at Canadian bacon - YES!

    Bear, I have a dilemma, and I apologize if I've already asked and just forgotten. If I'd asked, I'd probably have a note written on my paper printout of your instructions, and I don't. The dilemma is this: My wife bought a nice 7 1/4 pound loin for me to cure. she said there were none anywhere...
  4. kentucky fisherman

    What's your 'other' hobby?

    Fishing, hunting deer, benchrest shooting, cooking, and about two years ago I added knifemaking ... sort of. I don't do the forge work, but I buy wood I like and add it as scales to knife blanks I buy pre-made. After about a year of that, I broke down and learned enough leatherworking to make...
  5. kentucky fisherman

    First time Canadian Bacon smoke this weekend

    I'm thinking it's the injections that may make a difference, perhaps a big one. If you did just the soak in brine, then I'd rinse and smoke. But it sounds like you went full bore on the injections, so I'd definitely test fry.
  6. kentucky fisherman

    The BBQ Gun Thread

    Canadian bacon deserves being guarded, too, right? Doing it old school here.
  7. kentucky fisherman

    New to curing looking for guidance

    I can't help with the meat you've already started, but I was a dry cure novice like you about two months ago. I started with pork loins, turning them into Canadian bacon, which is really more like ham. Do a search and find Bearcarver's instructions for Canadian bacon, which is what I used. It...
  8. kentucky fisherman

    Breakfast sausage won't freeze

    For those of you as ignorant of this issue as I was, here's a humorous, informative YouTube video explaining why newer refrigerator freezer combos can be a problem in an unheated garage that drops below around 20 degrees. Yes, there are workarounds.
  9. kentucky fisherman

    Breakfast sausage won't freeze

    Live and learn. Never heard of such, but the freezer I'm talking about is indeed atop a refrigerator in an unheated garage. And we just went through our coldest temps of the winter, below freezing for 8-9 days with 3-4 mornings around 10 or less. So, I guess the cold garage temp tells the...
  10. kentucky fisherman

    Breakfast sausage won't freeze

    You could be onto something there, PD, but I used Excalibur spices from the site here and the patties I fried certainly didn't taste overly salty.
  11. kentucky fisherman

    Breakfast sausage won't freeze

    I did wonder about that, Jake, but there's a lot of venison and a few other things in there and it's all hard as a rock. I'll stick a Thermopen in there and see what it says.
  12. kentucky fisherman

    First attempt at Canadian bacon - YES!

    Just made another batch of Canadian bacon, same Bear technique as before. This time I used two loins, about 4 pounds each. Came out great again. This batch I ran through my slicer set pretty thin, almost "deli shaved" thin. Immediately piled about 1/4 pound on a nice bun for a hot ham and cheese...
  13. kentucky fisherman

    Breakfast sausage won't freeze

    Made six pounds of venison breakfast sausage using Excalibur spices bought here and adding bacon trimmings for the fat. Some I've made in the past was way too lean, so I think I bumped the fat up to 30% in this batch, but I'm sure it wasn't higher. For what it's worth, the bacon trmmings came...
  14. kentucky fisherman

    Hi, and greetings from Fargo

    Welcome from Kentucky. And I've gotta ask: Is there some law in North Dakota that says you can't insulate your cookers? Or why not use the temps in your favor to perfect your cold smoking. Ha!
  15. kentucky fisherman

    Venison Jerky In a Smoker

    So, did you fire up your wood chips, chunks or pellets outside the smoker? I use a propane torch to get mine really going good, let the flames extinguish and then let the wood smoke for 15-20 minutes out in the fresh air, where things can equalize a little. Then stick the wood inside the smoker...
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