Recent content by yeroc

  • 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.
  1. yeroc

    Boneless Cured & Smoked Pork Chops & Canadian Bacon

    I appreciate the quick reply! I've never had the variation in color like that. Good to know you think it's okay. I'll follow the usual smoking process tomorrow. Thanks again for the step by step!
  2. Boneless Cured & Smoked Pork Chops & Canadian Bacon

    Boneless Cured & Smoked Pork Chops & Canadian Bacon

    • yeroc
    • Album
    • Comments: 0
  3. yeroc

    Boneless Cured & Smoked Pork Chops & Canadian Bacon

    Looking for advice on this latest batch of CB. After 16 days of curing I pulled out the meat, rinsed and then cut the large pieces in half. Look at the two halves on the left of the photo. There is a brighter red streak above a line of fat which appears to have not cured, or at least it isn't...
  4. IMG_3998.jpg

    IMG_3998.jpg

    • yeroc
    • Media item
    • Comments: 0
    • Album: Boneless Cured & Smoked Pork Chops & Canadian Bacon
  5. yeroc

    Canadian Bacon (Step by Step—2015)

    So I cured two batches of CB. One with Tender Quick and about 2 TSP brown sugar per pound and one batch with TQ and no sugar. The fry test of the no sugar batch was a bit salty. I soaked that meat in water for another 15 minutes before patting dry and letting it form a pellicle in the fridge. I...
  6. yeroc

    Canadian Bacon (Step by Step—2015)

    Will do. I'll report back with whatever I learned.
  7. yeroc

    Canadian Bacon (Step by Step—2015)

    Thanks, Bear. I think I'll make half the batch with sugar included and half without sugar to see how it goes.
  8. yeroc

    Canadian Bacon (Step by Step—2015)

    Thanks for this step by step, Bear! I've made Canadian bacon using this recipe a few times and I like it a lot. I'm wondering what the CB might taste like if no sugar was used. Would it just be more savory or do you think the salt might overpower the taste of the meat? Does mixing brown sugar...
  9. yeroc

    Beef Jerky on the MES

    The notched oak and SS rods look like a great idea. Thanks for the tip!
  10. yeroc

    Beef Jerky on the MES

    Thanks for this recipe!!  I've made jerky twice now. FIRST TIME Using just the Hi Mountain Original Flavor Jerky mix. Meat slices hung from wooden skewers. SECOND TIME Using the Hi Mountain Jerky mix plus 2 Tsp. of brown sugar/lb. Meat laid out on a silicone smoker mats. I like the...
  11. yeroc

    Canadian Bacon (Step by Step—2015)

    Thanks for the replies, Bear and sBishop. Now I just need to get my hands on some Tender Quick and I'm in business. 
  12. yeroc

    Canadian Bacon (Step by Step—2015)

    Bear, This looks great. Thanks for the step by step. Question for you about the ending temperature of 145. Does the bacon still need to be cooked again whenever used or is it safe to eat as is? I really want to make this soon - as soon as I can gather the ingredients.
  13. yeroc

    Beef Jerky on the MES

    Twoalpha, Did you use wood chips to add smoke flavor or was the only flavor from the hickory cure? Looking to make jerky soon and I'm checking out different recipes. Thanks!
See more
Top Bottom
Back
Clicky