Did you go through my whole Index page already??
I took my temperature up gradually, but I was pretty sure the cure had gone all the way through. Waiting for your next step by step for more ideas.
Vitaliy
Bear
Did you go through my whole Index page already??
I took my temperature up gradually, but I was pretty sure the cure had gone all the way through. Waiting for your next step by step for more ideas.
Vitaliy
Yes, I have it book marked. I'm not a fan of bacon, and my wife does ribs in our slow cooker and they come out great. The double smoked hams caught my eye, but I only saw it after I had started curing the canadian bacon, and I didn't want to do two pork products at the same time. I think chicken will be my next smoke and the smoked bear logs or smoked bear mini-loaves also caught my eye. I can always use more ideas. I smoked cheese a week ago and am waiting for it to mellow out.
Did you go through my whole Index page already??
Bear
That's Great !!
Yes, I have it book marked. I'm not a fan of bacon, and my wife does ribs in our slow cooker and they come out great. The double smoked hams caught my eye, but I only saw it after I had started curing the canadian bacon, and I didn't want to do two pork products at the same time. I think chicken will be my next smoke and the smoked bear logs or smoked bear mini-loaves also caught my eye. I can always use more ideas. I smoked cheese a week ago and am waiting for it to mellow out.
That's Great !!
This is by far the best bacon I have ever had.
Thank You Townes!!
Bear...thank you for the Step by Steps. Huge help for beginners like me. One questions for this recipe, you list CBP as an ingredient sprinkled on the pork. What is CBP?
thanks
Thanks Gary!!
Bears CB is great, I've made three batches so for
gary
Whenever you need to do groceries, try a different store each time and check their salt section for TQ or even ask a manager if they can order some in. If I can find it in central Alberta, you will find it, I'm sure of it.
Great step by step and am anxious to give this a go. Can't find tender quick or cure 1 anywhere around central Va it seems, unless I'm not looking iin the right places out there. Anyone have an idea? Doesn't seem Bass pro or Cabelas carries it, surprisingly. Also for limiting the salt content, which is the better choice?
trying to watch me girlish figure, doncha' know!
The half pork loins are a buck .79 a Lb at Kroger right now so was going to do a couple, slice and freeze.
Great step by step, can't wait to get my hands on some cure and get going, thanks again for your and all the others great info around here all the time!
Great step by step and am anxious to give this a go. Can't find tender quick or cure 1 anywhere around central Va it seems, unless I'm not looking iin the right places out there. Anyone have an idea? Doesn't seem Bass pro or Cabelas carries it, surprisingly. Also for limiting the salt content, which is the better choice?
trying to watch me girlish figure, doncha' know!
The half pork loins are a buck .79 a Lb at Kroger right now so was going to do a couple, slice and freeze.
Great step by step, can't wait to get my hands on some cure and get going, thanks again for your and all the others great info around here all the time!
Whenever you need to do groceries, try a different store each time and check their salt section for TQ or even ask a manager if they can order some in. If I can find it in central Alberta, you will find it, I'm sure of it.
You won't regret it!
Great step by step and am anxious to give this a go. Can't find tender quick or cure 1 anywhere around central Va it seems, unless I'm not looking iin the right places out there. Anyone have an idea? Doesn't seem Bass pro or Cabelas carries it, surprisingly. Also for limiting the salt content, which is the better choice?
trying to watch me girlish figure, doncha' know!
The half pork loins are a buck .79 a Lb at Kroger right now so was going to do a couple, slice and freeze.
Great step by step, can't wait to get my hands on some cure and get going, thanks again for your and all the others great info around here all the time!
Yea, Thanks Farmer, I've used that a couple of times and even though it maxes out at a 50 mile radius, nothing.
Great pic! This gives us all a good idea what to look for, and what to hope NOT to see! haha
Thank You!!
I'm very glad you're having good success.
7 days was probably a little short on paper, but it sounds like it was cured to center, since it was pink all the way. The thing you look for is if it's pink all the way to center, it's good. If it didn't get all the way to center, there will be a portion in the middle that won't be pink---It will be pale brown-gray in the center instead.
On Edit: I stole this picture from another thread. Below is what it looks like when it's not cured to center:
Bear
I stole that pic from somebody from back awhile, but I remembered it & found it, but I'm sure he doesn't mind----I think it was Pops.
Great pic! This gives us all a good idea what to look for, and what to hope NOT to see! haha
And somehow I managed to find only page 1 (!) of this thread last evening (while smoking a brined turkey breast, boars head kielbasa and about 5 lbs of my nuts (ouch!) , so much more here than I first realized. Great thread!
When I have time I'll snoop around, or you can. See if there's a "Group" forum section of states that includes Virginia, and see where any of them get their TQ. I hate to see anybody have to pay the shipping on it from Mortons.
Yea, Thanks Farmer, I've used that a couple of times and even though it maxes out at a 50 mile radius, nothing.
I find that really hard to believe as this is a HUGE hunting area, but no luck. We're pretty much a Kroger/ Food lion/ Martins market and I've checked all three. Nothing.
Looks like mail order it is!
Bear thanks again for the step by step, could you clarify what is "too long" in your post? Reading your post above you let it cure for an additional couple days (I hope Mrs. Bear is doing well), and I'll follow your guidelines on weight, quantities etc., But would one have to go to real extremes to goof this up or is there a "margin" of error in your estimation?
Thanks again!
BYB
Here ya go, BYB,
Yea, Thanks Farmer, I've used that a couple of times and even though it maxes out at a 50 mile radius, nothing.
I find that really hard to believe as this is a HUGE hunting area, but no luck. We're pretty much a Kroger/ Food lion/ Martins market and I've checked all three. Nothing.
Looks like mail order it is!
Bear thanks again for the step by step, could you clarify what is "too long" in your post? Reading your post above you let it cure for an additional couple days (I hope Mrs. Bear is doing well), and I'll follow your guidelines on weight, quantities etc., But would one have to go to real extremes to goof this up or is there a "margin" of error in your estimation?
Thanks again!
BYB