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  #541  
Old 02-20-2019, 12:00 AM
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Started some Lomo tonight
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  #542  
Old 02-26-2019, 05:53 PM
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Default Lomo Embuchado

Initial Cure complete now will dry for a few weeks starting at 95%RH @55f
Initial Weight 1.127g
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  #543  
Old 02-27-2019, 08:18 AM
Xbolt7mm Xbolt7mm is offline
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How/where do you keep it at 95 RH and that temp, im looking at doing a set up for dry cured sausage but am just researching it now
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  #544  
Old 02-27-2019, 08:37 AM
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Poor boy set-up. Long plastic lidded rectangular Tupperware with plastic rack in bottom. I place directly on concrete floor in basement under my furnace cold air intake.
I have a small humidity gauge with thermometer that I place on the base under the meat.

Humidity adjustment by cracking open the lid to decrease humidity or drizzle water into the bottom below the rack and close the lid to increase humidity. Temp adjustment by moving container location in relation to the cold air intake.
Generally with a few tweaks I can cure meat in the winter from 50%RH to 95%RH and temps from 45F to 60F.
Initial high humidity only critical for the first week to keep surface interface open,then 70%-85% acceptable and looking for a meat weight loss of approx 30%

Had a converted wine cooler for a while, but I get better results with a cheap plastic container with a lid

Generally I can produce cured meats effectively from the end of Sept to late May with this set-up
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Last edited by omega50; 02-27-2019 at 08:45 AM.
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  #545  
Old 03-10-2019, 01:26 PM
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Weight to 915g so cold smoke time
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  #546  
Old 03-10-2019, 04:26 PM
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Dry weight loss of 18.8%
So into the Bradley to cold smoke with the Pro-Q and then back downstairs to mature and let weight loss get into the 30% range
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  #547  
Old 03-19-2019, 12:12 PM
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Weight loss to 29.5%
Good to go
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  #548  
Old 03-21-2019, 08:29 PM
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Twisted up some Banana Pepper Old Cheddar Smokies. Mixture of Pork , Turkey, Chicken and Beef.
Cold smoke tomorrow
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  #549  
Old 03-23-2019, 11:14 AM
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10 Hour cold smoke-10 hour rest-just lit cold smoker for another 10 hour session
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  #550  
Old 03-24-2019, 06:36 PM
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After being patient 10 days while curing my Canadian bacon, I finally removed it from cure, placed on a drying rack over night. Smoked and cooled today.

Smoked with Apple and Cherry, had to vac seal it and put it in the freezer ass the neighbours and family were hammering it. Once you make your own, store bought will taste like crap lol



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  #551  
Old 03-24-2019, 07:33 PM
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Quote:
Originally Posted by troutbug View Post
After being patient 10 days while curing my Canadian bacon, I finally removed it from cure, placed on a drying rack over night. Smoked and cooled today.

Smoked with Apple and Cherry, had to vac seal it and put it in the freezer ass the neighbours and family were hammering it. Once you make your own, store bought will taste like crap lol
Nice. I did around 12lbs. of the same today. I typically cover the top of mine in black pepper before drying it overnight for the smoker the next day.
As you said, never eat store bought again!
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  #552  
Old 03-24-2019, 07:37 PM
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Quote:
Originally Posted by troutbug View Post
After being patient 10 days while curing my Canadian bacon, I finally removed it from cure, placed on a drying rack over night. Smoked and cooled today.

Smoked with Apple and Cherry, had to vac seal it and put it in the freezer ass the neighbours and family were hammering it. Once you make your own, store bought will taste like crap lol
Outstanding !!
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  #553  
Old 03-25-2019, 06:26 AM
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Quote:
Originally Posted by troutbug View Post
After being patient 10 days while curing my Canadian bacon, I finally removed it from cure, placed on a drying rack over night. Smoked and cooled today.

Smoked with Apple and Cherry, had to vac seal it and put it in the freezer ass the neighbours and family were hammering it. Once you make your own, store bought will taste like crap lol



That's a beautiful site...If you don't mind Dry cure used or if was a Wet cure.You pumped it.10 days suggests to me it was a dry cure.Never done anything like that thanks...
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  #554  
Old 03-25-2019, 08:51 AM
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Quote:
Originally Posted by tallieho View Post
That's a beautiful site...If you don't mind Dry cure used or if was a Wet cure.You pumped it.10 days suggests to me it was a dry cure.Never done anything like that thanks...
I used a Wet EQ cure method. Comes out perfect.
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  #555  
Old 04-28-2019, 07:29 PM
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Smoked chicken using Maple. My family does not like chicken any other way. It comes out like a pulled pork, just falls apart and is the most juicy chicken you will ever have.



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  #556  
Old 04-28-2019, 08:53 PM
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Originally Posted by tallieho View Post
That's a beautiful site...If you don't mind Dry cure used or if was a Wet cure.You pumped it.10 days suggests to me it was a dry cure.Never done anything like that thanks...
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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  #557  
Old 05-07-2019, 08:19 PM
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Tasso-ed Pork Tenderloins getting a spa day
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  #558  
Old 05-07-2019, 08:23 PM
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Default Pulled Pork Picnic

Scored the skin on the Picnic
And gave a deep rub of Bone Dust
Will smoke on the Pellet Grill tomorrow
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  #559  
Old 05-08-2019, 03:05 PM
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Default Tasso

Diet Snack Food
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  #560  
Old 05-14-2019, 02:16 AM
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Hi, guys.

I'm a newbie here and just found this thread. I'm already getting hungry, everything looks so yummyyyy!

I just wondering if someone doing smoked fish and can you share the process.
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  #561  
Old 05-14-2019, 08:09 PM
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Originally Posted by LuckilyWhelp View Post
Hi, guys.

I'm a newbie here and just found this thread. I'm already getting hungry, everything looks so yummyyyy!

I just wondering if someone doing smoked fish and can you share the process.
Well that escalated in a hurry
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  #562  
Old 05-20-2019, 07:32 PM
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Today I made Beef Short ribs and pork sweet and sour ribs smoked over whiskey oak wood.


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  #563  
Old 05-25-2019, 07:55 AM
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Default Babybell Cauliflower Dipping Burgers

Made this for dinner last night in the Pellet Grill
About 9:25 in.

https://www.youtube.com/watch?v=ZunvBXCdREI
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  #564  
Old 05-29-2019, 09:01 PM
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Back Bacon with a Honey Cure drying now and will be going in the smoker in the am.

Will brush with Hawaiian Macadamia Nut Blossom Honey to finish in the last 2 hours
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Last edited by omega50; 05-29-2019 at 09:30 PM.
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  #565  
Old 05-30-2019, 06:34 PM
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Brushed with Honey
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  #566  
Old 05-31-2019, 03:42 PM
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And a slice
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  #567  
Old 05-31-2019, 07:57 PM
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And a slice
Graham Kerr would be PROUD
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  #568  
Old 06-27-2019, 06:56 PM
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Just discovered this thread and all can say is “Ah Hell.” Nice work everyone.
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  #569  
Old 07-21-2019, 12:53 PM
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Made some BBQ Burbon and Sweet & spicy jerky

Also made some smoked chex mix. If you have not had this you are missing out, its addictive. You make a butter glaze with spices and smoke with hickory or wood of choice. I have people who would buy it by the pails if they could LOL



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  #570  
Old 08-19-2019, 09:07 PM
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Smoked a beef roast and also some ribs today

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