Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: dogtuk on October 03, 2010, 04:39:58 PM

Title: Cured and Smoked
Post by: dogtuk on October 03, 2010, 04:39:58 PM: I cured some meat last week I did 8 pounds of Ground venison Bacon I used PS Seasoning cure packet for this and it turned out ok I used 50/50 elk and pork butt
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2Fsmoking%2Fth_IMGP0162.jpg&hash=b84ef9b8af914f89f82bcb3f14acbde80a308967) (http://s44.photobucket.com/albums/f45/salmonclubber/smoking/?action=view&current=IMGP0162.jpg)

I did 4 pounds of Canadian Bacon I used pork loin and Tenderquick and white sugar this turned out pretty good next time i will try brown sugar
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2Fsmoking%2Fth_IMGP0159.jpg&hash=b2fb7aec59b1b618870c065453d20d1a07620094) (http://s44.photobucket.com/albums/f45/salmonclubber/smoking/?action=view&current=IMGP0159.jpg)

I did 4 pounds of Elk Pastrami this turned out great i used cowgirl's recipe
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2Fsmoking%2Fth_IMGP0160.jpg&hash=57e3c5dfe1f503395666a4e1d79698283daff282) (http://s44.photobucket.com/albums/f45/salmonclubber/smoking/?action=view&current=IMGP0160.jpg)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2Fsmoking%2Fth_IMGP0157.jpg&hash=c71f5af4c3796e16c917c9bdf5bde903f2f67adb) (http://s44.photobucket.com/albums/f45/salmonclubber/smoking/?action=view&current=IMGP0157.jpg)

i did 5 pounds of buckboard Bacon it is still in the cure will post pics when i get it done all meats where smoked with apple

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2Fth_IMGP0164.jpg&hash=1b61bbb68189f6206cd881004100f5fbe1755422) (http://s44.photobucket.com/albums/f45/salmonclubber/?action=view&current=IMGP0164.jpg)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2Fth_IMGP0167.jpg&hash=995c65abdee0544dc25ea8cac12e58cb6306b4b7) (http://s44.photobucket.com/albums/f45/salmonclubber/?action=view&current=IMGP0167.jpg)
Title: Re: Cured and Smoked
Post by: Wea300mag on October 03, 2010, 06:00:41 PM: Those look very tasty Huey. :drool:

What is cowgirls recipe?
Title: Re: Cured and Smoked
Post by: dogtuk on October 03, 2010, 06:13:14 PM: Cowgirl's Pastrami Recipe

The cure...this is enough for 5lbs of meat
5 tablespoons Tender Quick
2 tablespoons brown sugar
1 tablespoon ground black pepper
1 teaspoon ground paprika
1 teaspoon ground bay leaves
1 teaspoon ground allspice
1/2 teaspoon garlic powder

I mix the cure, rub onto the meat and shake off any excess..
wrap it and let it cure...this batch cured for 5 days.
Then I soak in fresh water for a couple of hours...
Before smoking, I season it with a mixture of garlic, allspice, crushed juniper berries, onion powder, crushed bay leaves and mustard seeds...
Then put it on the smoker with a bit of hickory...
After smoking, I wrap in foil and fill the pouch with beef broth. It steams a bit and makes sure the pastrami is moist.
I let this sit for at least 30 minutes...
I like it with spicy brown mustard, melted cheese and some twangy green tomato dill pickles.
Title: Re: Cured and Smoked
Post by: Wea300mag on October 03, 2010, 08:15:14 PM: I"m going to give that a try, sounds great.
Title: Re: Cured and Smoked
Post by: WCTaxidermy on October 05, 2010, 08:16:35 PM: Man Huey, those look darn good. I would like to know how the buckboard bacon turns out. I'm going to try that. Do you mind sharing your receipe for it? Please, pretty please????? :) Thanks John
Title: Re: Cured and Smoked
Post by: dogtuk on October 05, 2010, 08:31:18 PM: John

Buckboard bacon is the easiest and best bacon you can make I get the cure from high mountain jerky season www.himtnjerky.com (http://www.himtnjerky.com) it is great stuff you add the cure just rub a pork butt and place in a plastic bag for 10 days then rinse and soak for 1 hour then smoke until it reaches 140 then slice and fry if you slice it thick it tastes more like ham i can get the cure at wholesale sports it costs like 7 bucks for enough cure to do 24 pounds of bacon good luck

http://shop.himtnjerky.com/online/product.php?productid=25&cat=252&page=1 (http://shop.himtnjerky.com/online/product.php?productid=25&cat=252&page=1)
Title: Re: Cured and Smoked
Post by: Cap.Silver on October 05, 2010, 08:35:36 PM: I would like to be your friend or neighbor or coworker ,that looks just awesome :'(. I do smoke on occasion pork,fish,sausages ,but venison pastrami = never tasted it .Did you build your smokehouse ? Where about are you? Let us know how that apple backboard bacon turned out .Good luck with it.
Title: Re: Cured and Smoked
Post by: bow4elk on October 05, 2010, 08:44:29 PM: looks awesome Dogtuk!!
Title: Re: Cured and Smoked
Post by: Bearhunter on October 05, 2010, 09:03:42 PM: Very nice Dogtuk! Ive got a load of Elk summer sausage in the smoker as i type!
Title: Re: Cured and Smoked
Post by: carpsniperg2 on October 05, 2010, 09:05:51 PM: good deal! looks tasty
Title: Re: Cured and Smoked
Post by: WCTaxidermy on October 06, 2010, 07:28:59 PM: Thanks Huey, greatly appreciate it. That seems so easy, even an idiot like me should be able to make it. I going to try that very shortly and I'll post up some pic's of it. Thanks again Huey. John
Title: Re: Cured and Smoked
Post by: billythekidrock on October 06, 2010, 07:46:15 PM: Man, that looks great.