What did everyone cook today?
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Maple Canadian Bacon on the smoker today. Cured for 14 days with maple sugar and real maple flavor. Been on the smoker since 7 AM, has another hour or so for about seven hours total. Five hours 180 degrees then two at 250.
johnsbrewhouse that looks fantastic. How thick will you slice the bacon?
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rlammers
Awesome! I’ll be right over. -
johnsbrewhouse that looks fantastic. How thick will you slice the bacon?
JoeB probably about an 1/8" or so
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Sounds great. Will you freeze some vacpak or use ?
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JoeB I cook the mixture and let it cool down then i just use a spoon to put it on the cap.
rlammers that’s too bad… you missed all the gun cleanup
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Tex_77 YOU’RE THE MAN… WOW!!!
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JoeB Keep so out for fresh, portion and vacuum seal the rest for later
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JoeB Keep so out for fresh, portion and vacuum seal the rest for later
johnsbrewhouse Would never work in my house… It would disappear like magic. . . . . Response… I see nothing, i know nothing, i hear nothing
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johnsbrewhouse Would never work in my house… It would disappear like magic. . . . . Response… I see nothing, i know nothing, i hear nothing
JoeB said in What did everyone cook today?:
johnsbrewhouse Would never work in my house… It would disappear like magic. . . . . Response… I see nothing, i know nothing, i saw nothing
Sgt. Schultz?
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JoeB said in What did everyone cook today?:
johnsbrewhouse Would never work in my house… It would disappear like magic. . . . . Response… I see nothing, i know nothing, i saw nothing
Sgt. Schultz?
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JoeB Ha ha. Bingo!
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johnsbrewhouse what did you use for meat is it a pork loin
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Finished cooling, sliced and ready to vacuum seal. Sampled already, got the wife’s seal of approval. She wanted more. It’s actually good enough that I am thinking of using it to do either some pork chops or a ham with this recipe. -
Finished cooling, sliced and ready to vacuum seal. Sampled already, got the wife’s seal of approval. She wanted more. It’s actually good enough that I am thinking of using it to do either some pork chops or a ham with this recipe.
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Ghost pepper snack sticks
Cut protein and double grind
Additives. I did sure cure, sure gel, Buffalo wing seasoning and cheese at the end.
Get good protein extraction
Stuff into collagen casings. 19mm and add temp probe when you hang them in your smoker
Run your smoke schedule until you reach 138 internal temp then drop into sous vide container
Sous vide set to 170 degree water. Sous vide until internal temp is 165. Notice I changed to a water proof probe. Also notice I did not bag them and water is still pretty clean…
Let them air dry at least an hour.
Seal them up. I use a chamber vac.
lkrfletcher Man that is a work of art…
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Maple Canadian Bacon on the smoker today. Cured for 14 days with maple sugar and real maple flavor. Been on the smoker since 7 AM, has another hour or so for about seven hours total. Five hours 180 degrees then two at 250.
johnsbrewhouse That looks perfect! I have been wanting to do that for a while & still have not got to it. Did buckboard bacon several times with Walton’s Maple Bacon Cure & pastrami with Corned Beef Cure & it was wonderful, but yours looks absolutely fantastic. I have got to get to it!
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Maple Canadian Bacon on the smoker today. Cured for 14 days with maple sugar and real maple flavor. Been on the smoker since 7 AM, has another hour or so for about seven hours total. Five hours 180 degrees then two at 250.
johnsbrewhouse You put the store bought to shame. Congrats!!!
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rlammers Wow, how many are you serving? That looks like a party to me and awesome at that.
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