Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: quadrafire on December 18, 2015, 05:59:23 PM
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using a lean cut instead of a shoulder. I call it my "Canadian Bacon". If you were on my short list you might get a package. These are going in my Christmas gift bags with smoked Gouda and pepper jack cheese, buttermilk breakfast sausage, my Wife's toffee........
This is with the Hi Mountain buckboard bacon cure.
I trim as much fat/sinew from these as i can before and after the cure. These were in the fridge for one week before smoking with a mix of hickory and alder.
Enjoy..............
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Sorry the pics are in reverse, but you get the idea........... ;)
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Man that looks good, great job
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For those of us on a diet.......The lean version....... ;)
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If you were on my short list you might get a package.
So how does someone get on this "list"? :chuckle:
Looks like good stuff. Just had dinner and I'm already hungry again :drool:
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A back rub will be a good start ;)
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Shout out to Mossyhead for the sausage recipe :tup:
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A back rub will be a good start ;)
I don't think Homie plays that game! :chuckle:
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A back rub will be a good start ;)
I don't think Homie plays that game! :chuckle:
;)
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Great gift bag treats ;)
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Looks yummy. I've done it with the whole pork loin from Costco. Flavor was great but it went a little long and was a bit dry. Need to try again.
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Nice job. I'll be posting some pics in the next couple weeks.
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:tup: :drool: