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 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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johnsbrewhouse what recipe did you use when I tryed to make it it wasn’t that good
gus4416 I made my own recipe, I tried some mixes but didn’t get the results I wanted. I think the key was that it was injected and soaked in the brine for 14 days.
1/2 to 3/4 cup Kosher Salt
1/4 tsp per lb. of meat Sure Cure
1 gallon of water for 5 lbs. of meat
1/4 cup brown sugar
1/8 cup maple sugar
3 TBSP real maple extract
Mix everything together. I inject the loin which I net in a bag, then pour the rest of my liquid in to cover the meat a vacuum seal. You can just put it in a zip lock bag. Refrigerate, turning every couple of days for 14 days, remove from liquid, rinse, then fill the bag with cold water and refrigerate overnight again to equalize the salt levels. Remove, and rinse. Smoke at around 180-200 degrees for six hours and then crank up the temperature to 225 degrees for anther two hours or until the internal temp hit 150 degrees. -
rlammers Wow, how many are you serving? That looks like a party to me and awesome at that.
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rlammers WEEEELLLL you were definitely a proud parent that night. Yay for you.
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gus4416 I made my own recipe, I tried some mixes but didn’t get the results I wanted. I think the key was that it was injected and soaked in the brine for 14 days.
1/2 to 3/4 cup Kosher Salt
1/4 tsp per lb. of meat Sure Cure
1 gallon of water for 5 lbs. of meat
1/4 cup brown sugar
1/8 cup maple sugar
3 TBSP real maple extract
Mix everything together. I inject the loin which I net in a bag, then pour the rest of my liquid in to cover the meat a vacuum seal. You can just put it in a zip lock bag. Refrigerate, turning every couple of days for 14 days, remove from liquid, rinse, then fill the bag with cold water and refrigerate overnight again to equalize the salt levels. Remove, and rinse. Smoke at around 180-200 degrees for six hours and then crank up the temperature to 225 degrees for anther two hours or until the internal temp hit 150 degrees.Threw a whole brisket in the smoker today while working on the tractor. I cubed up the point for burnt ends. The flat was great, but the burnt ends were meat candy. I hit it hard with cracked black pepper and garlic. Tasty with a little kick.
Finished burnt ends with my homemade sauce.“You never really die until you end up on the wall at a Cracker Barrel”
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Man, fire, and meat… That looks great
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Just worked on some hot dogs and bologna, as well as some snack sticks but it won’t let me upload a picture, any other issues like this?
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Cured and smoked wild turkey breast. Just sliced and packed this morning.
Paul
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Cured and smoked wild turkey breast. Just sliced and packed this morning.
processhead yumm!!!
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Cured and smoked wild turkey breast. Just sliced and packed this morning.
processhead that looks GREAT. and I’m trying to loose weight. Hard to do when following Meatgistics…
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Threw a whole brisket in the smoker today while working on the tractor. I cubed up the point for burnt ends. The flat was great, but the burnt ends were meat candy. I hit it hard with cracked black pepper and garlic. Tasty with a little kick.
Finished burnt ends with my homemade sauce.GWG8541 Did you use a dry rub? At what temperature did you pull it?
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Looks soooo good
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Threw a whole brisket in the smoker today while working on the tractor. I cubed up the point for burnt ends. The flat was great, but the burnt ends were meat candy. I hit it hard with cracked black pepper and garlic. Tasty with a little kick.
Finished burnt ends with my homemade sauce. -
Just worked on some hot dogs and bologna, as well as some snack sticks but it won’t let me upload a picture, any other issues like this?
RJ Adventures the file is probably too large, try screenshoting them, then post.
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RJ Adventures the file is probably too large, try screenshoting them, then post.
Tex_77
Good call, seemed to work! Don’t mind the messy work station, everything got thrown over after! Lol
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Chef just cracked black pepper, garlic and sea salt. I seperated the flat and point and I pulled flat at 203. Removed the point and cubed it for the burnt ends. Then put them back in the smoker on a pan another 2 hours with my homemade sauce and a little brown sugar. I would stir the burnt end about every half hour. Meat candy!
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GWG8541 HAIL Yes! Slices look perfect. But, the burnt ends. Heck, just send some over for testing.
zbigjeff sorry but my Fire Fighter son destroyed them.
“You never really die until you end up on the wall at a Cracker Barrel”
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