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08-24-2019, 02:30 PM
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Join Date: Dec 2009
Posts: 8,514
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Smoked Paprika Kransky
On the Bradley now with some Hunters Blend pucks.
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09-06-2019, 06:03 PM
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Join Date: Sep 2009
Location: calgary
Posts: 1,252
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Omega That looks great..Now do you use a elec.deli slicer.Or a sharp knife.
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09-06-2019, 09:31 PM
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Join Date: Feb 2019
Posts: 626
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Making a Chile Con Queso with chorizo sausage meat tomorrow for a community BBQ/Potluck. will add some Jalepenos and chili peppers for some heat also.
Might do some cheese stuffed meatballs too.
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09-07-2019, 03:00 PM
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Join Date: Dec 2009
Posts: 8,514
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Quote:
Originally Posted by tallieho
Omega That looks great..Now do you use a elec.deli slicer.Or a sharp knife.
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Sold my deli slicers a few years ago. Just use knives now.
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09-28-2019, 07:08 PM
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Join Date: Jul 2016
Location: Edson
Posts: 108
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Smoked my first bear tonight, was a young 5' Male that co's had me shoot on my place. Cooked a full back leg, just a simple salt, coarse pepper, onion and garlic powder rub. Cooked around 250 until a bark started, about 45mins then started mopping it every 20-30mins with vinegar, ketchup, Worcestershire sauce, butter, onion, salt and pepper simmered on the stove. Turned out excellent nice and tender, very similar in taste to beef but with the texture of pork. Wife and Inlaws all thought it was great for their first experience with bear. And smoked maple bacon cheesecake for dessert!!
Sent from my SM-G965W using Tapatalk
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09-30-2019, 09:34 AM
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Join Date: Jul 2007
Location: Calgary
Posts: 633
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any chance of getting that recipe for the cheesecake? Looks and sounds fantastic.
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10-01-2019, 08:16 AM
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Join Date: Jul 2016
Location: Edson
Posts: 108
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Quote:
Originally Posted by sharpstick
any chance of getting that recipe for the cheesecake? Looks and sounds fantastic.
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I'll have to get it from my brother in law but shouldn't be an issue
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10-07-2019, 11:06 AM
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Join Date: Sep 2008
Location: NW Calgary
Posts: 2,785
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Was lucky enough to get a fridge smoker from an awesome guy on this forum. Now I would like to modify it to equalize and set the temperature. For the temperature, I wired up an Inkbird PID controller which now keeps the temperature within 1F of the set point. For the PID, I wired it up with 3 switches, two plugins, and mounted in a Pelican container. Really slick setup so I can bring it inside when not smoking. The three switches are one to turn on the PID, one to turn on the burner plug in and one to turn on the fan plug in.
Now I am trying to equalize the temperature throughout the smoker. I picked up two fan blades from Acklands and two motors from AMRE. Wondering what everyone's thoughts are for the location of the fans. Thinking 6-12" above the burner (burner is on the bottom) yet at least 24" below the meat so it doesn't dry it too much. Anyone have thoughts to the fan location?
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10-14-2019, 01:09 PM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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Made 4 canadian bacons. One is a coffee flavor, Apple Honey, Regular and pepper
Also smoking cheese today
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10-15-2019, 08:08 PM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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Smoked a huge variety of cheeses the past 2 days.
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10-15-2019, 11:10 PM
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Join Date: Jul 2019
Location: Calgary
Posts: 175
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Quote:
Originally Posted by troutbug
Made 4 canadian bacons. One is a coffee flavor, Apple Honey, Regular and pepper
Also smoking cheese today
]
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Any chance you could share your recipes for Canadian bacon? It looks delicious!
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10-16-2019, 08:24 AM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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Quote:
Originally Posted by Dolly’s Mom
Any chance you could share your recipes for Canadian bacon? It looks delicious!
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Sent you a PM
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10-16-2019, 08:41 AM
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Join Date: Sep 2008
Location: NW Calgary
Posts: 2,785
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Troutbug,
I have only smoked cheese once. Is there a reason why you cut them up after rather than before?
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10-16-2019, 09:39 AM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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Quote:
Originally Posted by AndrewM
Troutbug,
I have only smoked cheese once. Is there a reason why you cut them up after rather than before?
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I have cut them before and after in the past. Never noticed a huge difference. Might get a little more smoke absorbed by cutting before.
There was no specific reason this time, was in a rush and had alot on the go so just chucked them in and dealt with them after lol
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11-06-2019, 07:42 PM
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Join Date: Dec 2016
Location: Veteran AB
Posts: 21
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All these recipes look outstanding, cant wait to try some out.
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11-07-2019, 04:13 PM
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Join Date: Dec 2009
Posts: 8,514
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Save-on has skin-on bellies for $3.99 lb
So I started a batch of Dry Cure Jerky Bacon today
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11-08-2019, 09:15 AM
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Join Date: Dec 2009
Posts: 8,514
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Ventreche for cassoulet
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11-09-2019, 09:22 AM
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Join Date: Dec 2009
Posts: 8,514
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Jerky Bacon in for a 18 hour smoke
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11-09-2019, 09:35 AM
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Join Date: Dec 2009
Posts: 8,514
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Manitoba Style Chunk Ham Garlic Sausage
Time to use up some pork legs I got on sale some time back.
Step 1-Skin and do a Garlic Marjoram Collagen Extraction
Step 2-Bone and cure ham chunks
Step 3- Grind meat and make Sausage Farce
Step 4-Grind Chilled Collagen Extracted Skin
Step 5- Combine-Farce, ham chunks and ground skin.
Step 6 -Ferment 3 days
Step 7-Stuff and 48 hour Oak Cold Smoke.
Step 8-Poach , Refresh and Bloom
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11-09-2019, 10:47 PM
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Join Date: Dec 2009
Posts: 8,514
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Getting Smoky
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11-09-2019, 11:52 PM
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Join Date: Aug 2013
Location: Drayton Valley
Posts: 1,272
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Quote:
Originally Posted by MountainTi
Wet brine is about the easiest way to do back bacon, and less problems with too salty of a product. Super easy.
Standard meat tub, about 1.5 costco size pork loins are about the right amount to fill it. Cut to desired sizes (good example in pic above).
Brine is 1 gallon of water, cup of salt, cup of white sugar, cup of brown sugar, and a tablespoon of prague #1 (cure). Pour brine over loin pieces, cover, and throw in fridge for a couple weeks.
Rinse, cover in pepper, and let dry overnight. Smoke the next day. I usually smoke at about 150f.
Another use for the loins is jerky, some of the best I've ever had
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I generally use a rub and find it more convenient over a brine. Put the rub on, stick it in a large freezer bag and pop it in the fridge (turning daily). Hams I brine in a 5 gallon crock. If the bacon, or ham, is coming out too salty just soak it in water for an hour or so before smoking. We do that with ham and bacon
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11-09-2019, 11:55 PM
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Join Date: Aug 2013
Location: Drayton Valley
Posts: 1,272
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Quote:
Originally Posted by omega50
Time to use up some pork legs I got on sale some time back.
Step 1-Skin and do a Garlic Marjoram Collagen Extraction
Step 2-Bone and cure ham chunks
Step 3- Grind meat and make Sausage Farce
Step 4-Grind Chilled Collagen Extracted Skin
Step 5- Combine-Farce, ham chunks and ground skin.
Step 6 -Ferment 3 days
Step 7-Stuff and 48 hour Oak Cold Smoke.
Step 8-Poach , Refresh and Bloom
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I've been wanting to make some garlic sausage lately and have been looking for a recipe. I'll have to look up those terms you use - farce, collagen extraction, refresh
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11-11-2019, 01:45 PM
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Join Date: Dec 2009
Posts: 8,514
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Tormenting the wife's pup with Banana Pepper Smokies on their way to the smoker.
Leave it. Tikka Leave It!!!!
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11-11-2019, 01:58 PM
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Join Date: Sep 2008
Location: NW Calgary
Posts: 2,785
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Quote:
Originally Posted by omega50
Tormenting the wife's pup with Banana Pepper Smokies on their way to the smoker.
Leave it. Tikka Leave It!!!!
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Wife's pet with the name of Tikka?!?!? Sounds suspicious! haha
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11-22-2019, 01:48 PM
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Join Date: Dec 2009
Posts: 8,514
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Rum Brined Salmon Fillet just went into the Pellet Grill for a Hot Smoke
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11-22-2019, 05:00 PM
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Join Date: Dec 2009
Posts: 8,514
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Rum Brined Smoked Salmon
Base for a Smoked Salmon Cream Cheese Dip for Grey Cup
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11-22-2019, 05:46 PM
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Join Date: Sep 2008
Location: NW Calgary
Posts: 2,785
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Quote:
Originally Posted by omega50
Base for a Smoked Salmon Cream Cheese Dip for Grey Cup
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Looks awesome. Going to try my first smoked trout tomorrow. Found a sweet salmon one from this site (samsteel’s) and a peppery one from another site.
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11-22-2019, 05:48 PM
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Join Date: Sep 2008
Location: NW Calgary
Posts: 2,785
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Found a smoked deer heart recipe from another forum. Anyone here ever smoke deer heart before?
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12-28-2019, 02:52 PM
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Join Date: Dec 2009
Posts: 8,514
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Good price on Pork Loin Halves-Sirloin End today soooo It is Tasso Time
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12-30-2019, 09:05 AM
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Join Date: Dec 2009
Posts: 8,514
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Quote:
Originally Posted by omega50
Good price on Pork Loin Halves-Sirloin End today soooo It is Tasso Time
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Cured for 48 hours and now ready for the Bacon Hook and into the smoker. High seasoning ratio approx 80g per kg.
Will become part of a New Years Eve homemade Charcuterie Platter and flavoring agent for a Cajun Seafood Boil
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Last edited by omega50; 12-30-2019 at 09:12 AM.
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