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bacon bag cured, cold smoked and aged.
OK so I am just starting this project now. But figured I would start the thread right away so that anyone who wants to follow can. The goal is to create a smoked, aged bacon, but since I do not have the capability to go by the old world techniques, I will be using new world technology... -
cold smoked Turkey
Hey all, I am hamming a turkey (curing) in a couple days. Has anyone ever cold smoked a hammed turkey before cooking it. I have cured and cold smoked brisket over night with the amnps to make an extraordinary Montreal smoked meat, it did not rest between cold smoke and cooking. Would the turkey... -
Montreal Smoked Meat - Step by Step Guide with Q view
Ok I will be doing a Montreal Smoked Meat for my office Christmas party. I made the mistake of making it once a year and a half ago, and now it has to be at every event. First what is Montreal Smoked Meat? It is a slice of heaven sent down by God to fix vegetarians along with its brother... -
Double smoked Ham from start to finish
Hey all, I am looking to do a Double Smoked ham from start to finish for a Christmas pot luck. Now I don't have anywhere to hang it or great humidity control, so I guess I will be doing a City Ham. I have a few questions. When I Cure the ham, bone in my understanding is I will need to inject... -
Where to buy Cure in Canada (list)
Hey all, as I see a lot of people asking where to buy Prague powder #1 or other curing agents. I am starting with canada, because there are less major cities, but I am going to try to list here places to buy your curing products. Please make sure you verify what you are buying, and the % of... -
New bradley Smoker
I picked up a new bradley 2 rack for a killer deal at my local Target, 99$ New in box. I then got 4 boxes of hickory and 5 boxes of Apple 24 pucks per box) for 40$. That will give 108 hours of smoke application as each puck lasts 30 minutes in this model. It seems just the right side for when it...- gibsorz
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- Replies: 2
- Forum: Electric Smokers
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My first bacon
Started curing my first bacon today, managed to get a 13lb pork belly, skin on, at cash and carry for under 3$ a pound. Made three separate cures see below, ingredients are per pound of meat. Bacon 1: simple bacon 15g Morton's tender quick 15g dark brown sugar 5g fresh cracked black pepper... -
Swiss sausage for potato soup help
I don't have much to go on, but darnit I need help. When I was a kid, my mothers family who were from Switzerland used to make the most amazing sausage for their potato soup. It was all pork, of that I am sure, but it was very dry and probably quite a simple recipe. There were no fancy spices... -
Washington state/bellingham pork belly prices
Looking for input on current prices in washington for pork belly to cure and make bacon from. As I posted on another thread, it is 6$ a pound with skin on and 7$ a pound skin off. I go down to bellingham for my large grocery runs but did not see pork belly at the bellingham cash and carry last...- gibsorz
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- Replies: 7
- Forum: Hot Smoked Bacon
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New member from Canada
Hello all, I am from Vancouver BC but buy most of my meat south of the border. I have been a hobby smoker for the last 3 years using a WSM. I have had very good success in smoking everything I have tried EXCEPT pork ribs. No matter what I do, what I try, I just can't get them right. Beef ribs no...
