Post by: julzzz on November 26, 2010, 06:35:43 PM
Post by: carpsniperg2 on November 26, 2010, 06:38:18 PM
Post by: julzzz on November 26, 2010, 07:12:43 PM
Post by: carpsniperg2 on November 26, 2010, 07:20:19 PM
Post by: dogtuk on November 26, 2010, 07:45:49 PM
Post by: ser300wsm on November 26, 2010, 07:48:29 PM
Post by: WCTaxidermy on November 26, 2010, 10:30:27 PM
Post by: ICEMAN on November 27, 2010, 06:14:52 AM
That looks great!
Post by: rasbo on November 27, 2010, 07:08:09 AM
Post by: billythekidrock on November 27, 2010, 09:39:26 AM
Post by: NRA4LIFE on November 29, 2010, 12:00:22 PM
Post by: quadrafire on November 30, 2010, 07:34:46 AM
If I understand the bone in pork shoulder "roast" is the one. Any other suggestions.
Post by: NRA4LIFE on November 30, 2010, 08:30:24 AM
Post by: huntlakewood on December 10, 2010, 07:13:19 AM
Post by: quadrafire on December 10, 2010, 01:29:09 PM
Post by: gasman on December 10, 2010, 01:38:39 PM
Made some summer sausage last night, and it turned out good. Gotta love Hi Mountain products :IBCOOL:
Post by: carpsniperg2 on December 11, 2010, 07:42:42 PM
Do any of you use electric slicers to cut these up?
Yes, i use one to slice all my bacon and some hams into ham steaks.
Post by: quadrafire on December 14, 2010, 02:38:22 PM
1. I ran smoke the whole time to 150 degrees. Do some of you only run smoke early in the cooking process, or does it vary based on taste preference.
2. Have you ever played with cure times?
3. Do you cut some off for eating now and refrigerate the rest or freeze until needed?
Post by: gasman on December 14, 2010, 03:00:51 PM
Just turned mine and can't wait to smoke it up and try it :EAT:
Post by: quadrafire on December 14, 2010, 03:09:55 PM
It is worth the wait.
I would like to hear from some that have done this alot to see if they recommend anything different. I think you could play around with smoke flavors (times), add coarse ground pepper or brown sugar to slab after rinsing.
I soaked mine for about 1.5 hrs. I may lengthen that next time. It is quite salty tasting (not in a bad way) But if your wife is health concious it could matter ;)
The canadian bacon was most superb.
The bacon cut is more ham like in taste, but I haven't pan cooked any yet (like bacon). I can't wait for my next BLT :EAT:
Post by: BIGINNER on December 14, 2010, 03:14:58 PM
(I MISSED LUCH TODAY) :yike:
Post by: gasman on December 14, 2010, 03:16:15 PM
May try it the next time.
Post by: rasbo on December 14, 2010, 03:16:18 PM
Post by: quadrafire on December 14, 2010, 03:25:01 PM
I did have a guy recomend adding a shot of vodka to the juices in the pan for additional flavor :dunno:Oooh! or a little Makers Mark! You may be onto something
May try it the next time.
Post by: quadrafire on December 15, 2010, 10:07:45 AM
The canadian took the prize for the most Kudos. I think I might play around with the tenderloin for some future experimenting.
Post by: Hornseeker on December 15, 2010, 10:51:09 AM
If you guys are into making meat products, LEM has a great selection as well and I think is more affordable than Hi Mountain. Also, google, "the sausage maker" and you will find more spice recipes and meat processing products than you could use in 100 yrs!!!
http://www.sausagemaker.com/ (http://www.sausagemaker.com/)
Post by: quadrafire on December 15, 2010, 11:08:33 AM
I don't know about the name, but I could imagine they used this curing process in the old days to make meat able to travel cross country, chuck wagon style. Remember in the westerns they were always eating bacon around the campfire (carve off a chunk and add some beans). That would be my thinking. It would travel well.
The curing process is easy, rub on, turn on day five, rinse and soak on day ten, dry for about 1 hr and smoke. It is so easy, even I could do it.
I would be willing to try some other cures, but for $6.99 + shipping came to about $13 total it does 25 lbs of meat. If you were ordering some other things the postage wouldn't seem so bad, or split the order with a few folks.
Post by: NRA4LIFE on December 15, 2010, 11:14:02 AM
Post by: Hornseeker on December 15, 2010, 11:18:35 AM
Thanks! Dang...cant wait!
Post by: quadrafire on December 15, 2010, 11:27:07 AM
is the smoking even necessary or is it cured once its done?Probably not for keeping,but for flavor. You can play with some different chips
Post by: quadrafire on December 15, 2010, 11:37:25 AM
That reminds me, I need to order some more. This also works great on whole pork loins. They will cure in about 7 days. I'm going to give this a try on a couple pork bellies at Christmas time. Can't wait.NRA
Where do you get your bellies?
Post by: Hornseeker on December 15, 2010, 12:10:01 PM
http://www.deejayssmokepit.net/BuckboardBacon.htm (http://www.deejayssmokepit.net/BuckboardBacon.htm)
Post by: quadrafire on December 15, 2010, 12:24:16 PM
Check this site out...Thats all there is to it. Now go get some Butt :chuckle: and some loin :o
http://www.deejayssmokepit.net/BuckboardBacon.htm (http://www.deejayssmokepit.net/BuckboardBacon.htm)
Post by: Hornseeker on December 15, 2010, 12:34:33 PM
it is NOT necessary to "Inject" anything is it?
I dont generally like to inject into butts... :o
Post by: quadrafire on December 15, 2010, 12:47:26 PM
You could play with injection, but doubt if it would be necessary. I will inject pork butts for smoking to high temps 190ish for pulled pork, but at the 140-150 range you wouldn't need it except maybe for some added flavor.
Post by: huntlakewood on December 15, 2010, 01:56:02 PM
Is there any difference in a boneless butt roast and a boneless shoulder roast?
All I have been able to find is the shoulder roast and did not want to buy it cause every one that I have seen has used a butt roast.
Post by: rasbo on December 15, 2010, 01:57:50 PM
OK I have a ?shoulder and butt are the same,seems odd
Is there any difference in a boneless butt roast and a boneless shoulder roast?
All I have been able to find is the shoulder roast and did not want to buy it cause every one that I have seen has used a butt roast.
Post by: huntlakewood on December 15, 2010, 02:22:09 PM
RasboOK I have a ?shoulder and butt are the same,seems odd
Is there any difference in a boneless butt roast and a boneless shoulder roast?
All I have been able to find is the shoulder roast and did not want to buy it cause every one that I have seen has used a butt roast.
Thank you
Post by: quadrafire on December 15, 2010, 02:22:41 PM
DittoOK I have a ?shoulder and butt are the same,seems odd
Is there any difference in a boneless butt roast and a boneless shoulder roast?
All I have been able to find is the shoulder roast and did not want to buy it cause every one that I have seen has used a butt roast.
Huntlake pick up a pork loin while you are at it and follow the same directions as the butt. It is soooo good and super lean. Mine smoked to 140 was PERFECT the butt I did to 150. I do not profess to be an expert as this was my first attempt. But as good as it turned out I feel like an expert :chuckle:
Post by: NRA4LIFE on December 16, 2010, 04:01:48 PM
I get mine locally here in Kent at a grocery store. Most butchers that do a lot of smoked products will sell them to you also.
Post by: Buckmark on December 16, 2010, 04:11:22 PM
Post by: huntlakewood on December 16, 2010, 07:14:40 PM
RasboDittoOK I have a ?shoulder and butt are the same,seems odd
Is there any difference in a boneless butt roast and a boneless shoulder roast?
All I have been able to find is the shoulder roast and did not want to buy it cause every one that I have seen has used a butt roast.
Huntlake pick up a pork loin while you are at it and follow the same directions as the butt. It is soooo good and super lean. Mine smoked to 140 was PERFECT the butt I did to 150. I do not profess to be an expert as this was my first attempt. But as good as it turned out I feel like an expert :chuckle:
I will do that payday is coming. I did not pick anything up this last payday cause i could not find a butt roast. I think every body fromthis site seen these post and got hungry and bought all of them up.
Post by: dogtuk on December 16, 2010, 07:29:44 PM
Post by: Hornseeker on December 17, 2010, 07:19:15 AM
How cold do I need to keep the meat? Can I just put it in a cooler with snow or ice for the 10 days? I guess that would work fine.
Post by: quadrafire on December 17, 2010, 09:55:19 AM
Holy mack...I am chomping at the bit here. I am going to order a few boxes from Hi Mountain today... I have the next two weeks off and I'll be home working on bows and dinking around with the kids...may as well be working on some meat too!!!Ernie the cooler should be just fine this time of year. Doubt it would be good to freeze though during the curing process.
How cold do I need to keep the meat? Can I just put it in a cooler with snow or ice for the 10 days? I guess that would work fine.
I thought you were going to Hawaii?
Post by: billythekidrock on December 18, 2010, 05:59:16 AM
he looks to be soaking his in a brine instead of just a rub though huh?
it is NOT necessary to "Inject" anything is it?
Correct. You do not have to inject the butt.
I injected two with different flavors and one was too strong.
http://hunting-washington.com/smf/index.php/topic,43496.0.html (http://hunting-washington.com/smf/index.php/topic,43496.0.html)
Post by: dogtuk on December 18, 2010, 07:36:33 AM
Post by: huntlakewood on December 21, 2010, 05:45:39 AM
Gasman
It is worth the wait.
I would like to hear from some that have done this alot to see if they recommend anything different. I think you could play around with smoke flavors (times), add coarse ground pepper or brown sugar to slab after rinsing.
I soaked mine for about 1.5 hrs. I may lengthen that next time. It is quite salty tasting (not in a bad way) But if your wife is health concious it could matter ;)
The canadian bacon was most superb.
The bacon cut is more ham like in taste, but I haven't pan cooked any yet (like bacon). I can't wait for my next BLT :EAT:
quadrafire
Have you ever tried to put the brown sugar on while it was curing. Gasman and I were wondering if honey would be good to.
When I do BBB I am going to do a normal one then add brown sugar to the other peice. I am going to add it after I rinse like you said enless I hear storied of it turning out when it is curing.
Post by: quadrafire on December 21, 2010, 09:38:55 AM
I'm not sure about how it would affect the cure. But you hear of honey cured hams all the time, so there may be something to it. I may play with a few smaller pieces
heres what I will try next
1. Mix honey or brown sugar with the cure
2. cure normally and add a honey glaze during the smoke
3. do another one following the directions on package.
4. Do more pork loin next time. That "canadian bacon" is sooo good.
I have difficulty cutting even pieces thin enough to taste like bacon. I get some too thick, some too thin. The thick tastes more like ham.
I may buy a cheap slicer and see how it works.
Post by: huntlakewood on December 21, 2010, 09:57:36 AM
Post by: Hornseeker on December 21, 2010, 01:11:39 PM
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Post by: NRA4LIFE on December 21, 2010, 03:41:40 PM
To be a true Canadian Bacon, the cured pork loins are stuffed into round summer sausage casings prior to smoking. That's what gives it that denser consistency. That's what the sausage maker book says anyway. I have yet to try that. Mine have turned out the same way as you describe, they are more like regular ham. A very delicious ham also. I have an electric slicer and it can slice them as thin as I want. Works really good. It was a cheap stainless steel model.
I am procuring several bellies tomorrow to smoke over the Christmas break (company shuts down for a week and a half) with the BBB cure. I will post out results afterward.
Post by: quadrafire on December 22, 2010, 12:11:19 PM
Quad,That must be why mine is oval and not round (like the store bought). I love the taste though
To be a true Canadian Bacon, the cured pork loins are stuffed into round summer sausage casings prior to smoking. That's what gives it that denser consistency.
I keep forgetting to order my BBB kit from Hi-MT... I am going to the site right now and will order!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!Uh Oh-- your vacation will be over before you get to play with it. They were not to speedy to get mine out.
Post by: NRA4LIFE on December 22, 2010, 12:35:17 PM
Post by: quadrafire on December 22, 2010, 05:50:40 PM
I ordered some from Bass Pro Shop last week with their standard shipping and got them in 2 days, believe it or not. They were $5.99 per 1 lb box and about $4 for shipping I think.Good to know. That is cheaper than the source, I think
Post by: gasman on December 22, 2010, 06:16:49 PM
Post by: Gamblin Guy on December 22, 2010, 08:59:23 PM
Wholesale Sports sells it for $3.99. Cheaper then Hi Moutain.
When they have it in stock, I bought the last two boxes at the Burlington store a week ago for Christmas presents and they still dont have any more in. I might have to "re-gift" one of those to me if they dont get some in pretty soon...
Post by: quadrafire on December 24, 2010, 10:55:11 PM
I'll check back later
Post by: huntlakewood on December 26, 2010, 07:29:08 PM
Thank you every body for your tips.
Post by: HUNTINCOUPLE on January 01, 2021, 06:03:49 PM
Post by: jackelope on January 01, 2021, 06:13:27 PM
The bacon looks good too!
Post by: trophyhunt on January 01, 2021, 06:24:33 PM
Post by: trophyhunt on January 01, 2021, 06:26:01 PM
Post by: Angry Perch on January 01, 2021, 06:33:45 PM
Man Oh man. Sweet 10 year old thread resurrection!
The bacon looks good too!
So weird to open a thread and see a post from Iceman. :'(
Post by: wadu1 on January 01, 2021, 07:26:19 PM
Yes that says a lot, cooked with him at a HW gathering many moons ago.Man Oh man. Sweet 10 year old thread resurrection!
The bacon looks good too!
So weird to open a thread and see a post from Iceman. :'(
Post by: Jason on January 01, 2021, 07:42:18 PM
Post by: carpsniperg2 on January 01, 2021, 08:26:13 PM
Love these old threads. I have been using the BBB cure for years now, I add in brown sugar to each bag of cure. I only use pork bellies now instead of the pork butts. Here’s mine from last weekend. 22 lbs.
x2 myself as well.
When is breakfast jason :drool:
Post by: HUNTINCOUPLE on January 01, 2021, 08:50:56 PM
Man Oh man. Sweet 10 year old thread resurrection!
The bacon looks good too!
So weird to open a thread and see a post from Iceman. :'(
Part of the reason I resurrected the thread and it really is good stuff!!!!! :IBCOOL:
And Iceman really helped me during some hard times of life with wifes kids and well fishing and hunting. :IBCOOL:
Post by: HUNTINCOUPLE on January 01, 2021, 08:55:03 PM
Any pics of that sliced up???? :bow:
Will post tomorrow. We will be having all 4 ends sliced thick pan fried in cast-iron with hash browns n eggs. :IBCOOL:
Post by: trophyhunt on January 01, 2021, 09:02:15 PM
:yike:Any pics of that sliced up???? :bow:
Will post tomorrow. We will be having all 4 ends sliced thick pan fried in cast-iron with hash browns n eggs. :IBCOOL:
Post by: TommyH on January 02, 2021, 07:58:26 AM
Post by: Jason on January 02, 2021, 09:03:46 AM
:tup: I am about to make some myself. This will be my first attempt at bbb... How much brown sugar do you add to each packet of bbb cure? How long did you rinse them? A Buddie just did his bellies and they turned out good, some thought it was a bit salty. He rinsed for 20-30 minutes...I measure the cure per the directions on the box. My slabs all seem to be in the 3.5-4 pound range. I'll add 1/2 cup brown sugar to each and they all go into separate 1 gallon freezer zip lock bags. I refrigerate for 8-9 days. I turn the bags over every 2 days. After 8-9 days of cure time I soak them on cold water for 1 hour. Rinse and pat dry. Set them on wire racks on the counter for 2 hours to air dry a bit.
If you don't soak and rinse then it will be salty. The longer you cure the saltier it tends to be.
Post by: HUNTINCOUPLE on January 02, 2021, 10:46:35 AM
Post by: NRA4LIFE on January 02, 2021, 11:53:39 AM
Post by: TommyH on January 02, 2021, 12:37:00 PM
:tup: I am about to make some myself. This will be my first attempt at bbb... How much brown sugar do you add to each packet of bbb cure? How long did you rinse them? A Buddie just did his bellies and they turned out good, some thought it was a bit salty. He rinsed for 20-30 minutes...I measure the cure per the directions on the box. My slabs all seem to be in the 3.5-4 pound range. I'll add 1/2 cup brown sugar to each and they all go into separate 1 gallon freezer zip lock bags. I refrigerate for 8-9 days. I turn the bags over every 2 days. After 8-9 days of cure time I soak them on cold water for 1 hour. Rinse and pat dry. Set them on wire racks on the counter for 2 hours to air dry a bit.
If you don't soak and rinse then it will be salty. The longer you cure the saltier it tends to be.
Thanks for the feedback. :tup:
Post by: NOCK NOCK on January 03, 2021, 06:31:28 AM
:drool:
That looks good. but I have a related question....(I have done BBB once and did not care for it, it was more like smoked Meat than bacon for me.)
Am I the only one that likes the fat in bacon? When I buy store bacon, I always look for the packages that have more fat than meat. :dunno:
Post by: Jason on January 03, 2021, 06:42:54 AM
Post by: Blacklab on January 04, 2021, 07:53:42 AM