Post by: billythekidrock on January 23, 2010, 05:36:24 PM
I picked up some of Hi Mountain’s Buckboard Bacon Cure and bought a couple of 8lb butt roasts.
After removing the bones I rubbed them down with the cure and put them in large zip lock bags and into plastic containers just in case the bags leaked (which they did).
I left them in the refrigerator for 10 days, flipping them every couple days. Last night I injected one with a commercial marinade (butter & garlic flavor) and the other was injected with apple juice and then they were put back in the fridge.
This morning (5am) they were soaked in fresh water for an hour, dried off and set out for an hour before placing in the smoker. I ended up tying them to keep the loose pieces together.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FbuckboardPrepIMG_7815.jpg&hash=0664d5623b6dfa6c421293ef982c11698090e867)
At 7am they were placed in the smoker without smoke for about an hour at 150 degrees. Then the temp was raised to 200 and I started some hickory and alder chips smoking.
The second butt (largest) reached an internal temp of 140 degrees just before 12:30pm and the heat/smoke process was stopped. They then sat in the smoker to cool for an hour.
I put them in the refrigerator for another hour to continue cooling before taking them out to cut up.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FbuckboardDoneIMG_7823.jpg&hash=9f06ead33a41a5ce4cb075aaeb35b7fb16ae80cb)
The butter & garlic bacon was way too garlicky / salty and it will be sent to my wife’s work for consumption. (They eat anything. lol)
The apple juice bacon turned out real smooth and mild for the most part. A bit salty, but I think that could be fixed next time by soaking in water a little longer.
Post by: Shootmoore on January 23, 2010, 05:41:01 PM
Shootmoore
Post by: dogtuk on January 23, 2010, 05:41:15 PM
Post by: Michelle_Nelson on January 23, 2010, 05:49:52 PM
Post by: bow4elk on January 23, 2010, 05:57:21 PM
I'd love to see more pics of your smoker set up. I'm thinking about making a large one so I can do some bigger stuff.
Post by: turkey buster on January 23, 2010, 06:01:47 PM
chuck
Post by: robb92 on January 24, 2010, 07:00:56 AM
Post by: billythekidrock on January 24, 2010, 07:10:11 AM
You have been on a little smoker kick lately. :)
No, just have time to share.
Usually around this time every year I smoke jerky, sausage, fish or sometimes cheese. I just don't post about it all the time.
Post by: ICEMAN on January 24, 2010, 08:11:36 AM
Post by: bow4elk on January 24, 2010, 08:10:55 PM
Post by: dogtuk on January 24, 2010, 08:35:45 PM
I want to try cold smoking cheese. Love the stuff. Any pics/tips on that process? I know you need to pipe in the smoke to keep the temperature down.
Not sure what kind of smoker you have but smoking cheese is about the easiest thing to smoke i light 6-8 chunks of charcoal in a chip pan and lay the chips on top of the coals make sure you check the temp inside your smoker first so the cheese don't melt if your fire is to hot just use 4-5 chunks of coal and let smoke for 30-45 min i put the cheese on the top shelf after the cheese is out of the smoker and cooled place it into the fridge for a day the smoke will penetrate the cheese good luck
Post by: bow4elk on January 25, 2010, 10:06:19 AM
I want to try cold smoking cheese. Love the stuff. Any pics/tips on that process? I know you need to pipe in the smoke to keep the temperature down.
Not sure what kind of smoker you have but smoking cheese is about the easiest thing to smoke i light 6-8 chunks of charcoal in a chip pan and lay the chips on top of the coals make sure you check the temp inside your smoker first so the cheese don't melt if your fire is to hot just use 4-5 chunks of coal and let smoke for 30-45 min i put the cheese on the top shelf after the cheese is out of the smoker and cooled place it into the fridge for a day the smoke will penetrate the cheese good luck
Thanks Dogtuk! I have a Big Chief and a yet-to-be-used brand new Brinkmann charcoal smoker that I got from Killbilly.
Post by: jaredpost on January 25, 2010, 11:43:22 AM
I want to try cold smoking cheese. Love the stuff. Any pics/tips on that process? I know you need to pipe in the smoke to keep the temperature down.
I love smoking cheese. The key is keeping the temperature from climbing over 100*. I have an electric element in my smoker and an control device that can maintain a constant temperature. I smoke my cheddar at 85* for 3 hours with hickory smoke. After smoking I put it into a vac-pac for 3 weeks to let the smoke penetrate the cheese all the way. Very tasty stuff and doesn't last long.
I've found the higher the temperature the more smoke flavor will penetrate the cheese. When I smoked at 70* I didn't have nearly enough smoker flavor but when I increased it to 85* it was just about perfect.
Post by: whitey on January 26, 2010, 07:08:32 AM
Nice job on the BBB.Great color and Man I could have sworn I could smell it frying.
I did a few whole pork bellies for christmas and it also turn out good.
Have You done Canadian Bacon Yet on Your smoker.If not give it a try.
Whitey..
Post by: billythekidrock on January 26, 2010, 04:11:48 PM
billythekidrock
Nice job on the BBB.Great color and Man I could have sworn I could smell it frying.
I did a few whole pork bellies for christmas and it also turn out good.
Have You done Canadian Bacon Yet on Your smoker.If not give it a try.
Whitey..
Thanks.. the Canadian Bacon is probably the next one.
Post by: billythekidrock on January 30, 2010, 01:38:28 PM
I want to try cold smoking cheese. Love the stuff. Any pics/tips on that process? I know you need to pipe in the smoke to keep the temperature down.
I have never looked it up and I don't know if I am doing it "wrong" but basically I cut blocks about 1x1x3 inches, lay them on the rack and smoke for about an hour, sometimes a little longer. I then let them cool before wrapping and putting in the fridge.
To keep the temp low I use a hotplate or something similar instead of the propane.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FwebhotplateIMG_7824.jpg&hash=0edd64b59bea9307350d28062e789748bab5f16d)
Post by: Alchase on January 30, 2010, 02:00:43 PM
Another good one to try is Cougar Gold, I take the whole wheel out of the can and place it on a grate, this gives lots of surface area for the smoke.
You might have to experiment on how long to smoke, I usually go 2 to 3 hours of mild fruit wood (apple or cherry) or 1 hour Mesquite or Hickory.
Forgot this is in a Bradley smoker
Post by: Alchase on January 30, 2010, 02:15:49 PM
Here is a tip I learned.
For large chunks of meat like butt roasts and turkeys, if you take them out about 10-15 degrees before done then wrap in a damp (not wet) towel and put in a cooler the internal temp will continue to raise and the meat will not get dried out. I take ours out an hour before we serve, by the time we sit to eat it had marinated it its own juice and is very moist.
Post by: billythekidrock on January 30, 2010, 02:26:29 PM
Post by: whitey on January 31, 2010, 05:48:30 PM
Foil and place in a clean small cooler, fill the air space with clean newspapper.
Will hold a safe temp for upwards of 4 hours.
Or pull and Ice bath till below 41..
Food handlers course is a must.
Dont let the "Meat Loaf"
Cool it.
Whitey
Post by: Alchase on February 01, 2010, 08:32:09 AM
I have not tried using foil.
Post by: jaredpost on February 01, 2010, 10:37:43 AM
Post by: carpsniperg2 on February 01, 2010, 10:46:40 AM
Post by: billythekidrock on February 01, 2010, 04:47:43 PM