What did everyone cook today?
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cdavis I have a Matterbuilt smoker but no cold smoke attachment. I know you can only use wood chips with this smoker but would there be anything wrong with using pellets with a smoke tube or wedge? Just wondered if you tried that before you got the attachment. I don’t always have the type of wood chips I would like to use but almost always have fruit wood chips.
wdaly I have to agree with cdavis, I have used the smoke tube placed in the bottom of my Masterbuilt electric with great results. It does put off some heat so I recommend a pretty cold day/night
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Here is that Canadian Bacon, finally ready for slicing & frying up a bit for breakfast.
I got a good solid jar of lemon zest dehydrated in the oven from some of the lemons too. I brined the bacon for 10 days in a mix of Walton’s Maple Bacon Brine deuced up with Apple Cider, Bourbon, & a few other herbs & spices. Rinsed it well & peppered it lightly. Smoked with applewood chips at a smoke schedule starting at 120° in 30 minute increments increasing to 185° until the internal meat temperature reached 145° for 30 minutes, then racked it & in the refer overnight open & exposed to air. Sliced it the next morning & fried up a bit. It was good. -
Here is that Canadian Bacon, finally ready for slicing & frying up a bit for breakfast.
I got a good solid jar of lemon zest dehydrated in the oven from some of the lemons too. I brined the bacon for 10 days in a mix of Walton’s Maple Bacon Brine deuced up with Apple Cider, Bourbon, & a few other herbs & spices. Rinsed it well & peppered it lightly. Smoked with applewood chips at a smoke schedule starting at 120° in 30 minute increments increasing to 185° until the internal meat temperature reached 145° for 30 minutes, then racked it & in the refer overnight open & exposed to air. Sliced it the next morning & fried up a bit. It was good.calldoctoday DANG that looks good!!!
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calldoctoday that looks delicious I might have to try this
gus4416 Thank you. I know you will like it. That was about five pounds of Canadian Bacon using a very good loin at less then $6.00 plus the couple ounces of Walton’s cure & the little bit of extra sweet & herb. We packaged them up in quart freezer bags for individual breakfast servings, vacuum packed them manually as best possible, & hit the freezer.
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calldoctoday DANG that looks good!!!
Lance Thank you, I really appreciate it. Are you in Ozona? We used to hunt down near Ozona & Juno at a few ranches, when I could afford to do that, a long, long time ago. It was very desolate, but very nice & we liked it a lot. I remember they used to have sizable bounties on Coyotes & Mountain Lions if I remember correctly, we thought that was amazing. Lots of Goats, Sheep, & some nice deer & turkey too.
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Here is that Canadian Bacon, finally ready for slicing & frying up a bit for breakfast.
I got a good solid jar of lemon zest dehydrated in the oven from some of the lemons too. I brined the bacon for 10 days in a mix of Walton’s Maple Bacon Brine deuced up with Apple Cider, Bourbon, & a few other herbs & spices. Rinsed it well & peppered it lightly. Smoked with applewood chips at a smoke schedule starting at 120° in 30 minute increments increasing to 185° until the internal meat temperature reached 145° for 30 minutes, then racked it & in the refer overnight open & exposed to air. Sliced it the next morning & fried up a bit. It was good.calldoctoday that looks mighty tasty
. Congrats to you. -
calldoctoday that looks mighty tasty
. Congrats to you.cdavis Thank You, it was & will be. I cannot wait to do another one before too long as soon as we eat this up & some real good loins go on sale again.
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Lance Thank you, I really appreciate it. Are you in Ozona? We used to hunt down near Ozona & Juno at a few ranches, when I could afford to do that, a long, long time ago. It was very desolate, but very nice & we liked it a lot. I remember they used to have sizable bounties on Coyotes & Mountain Lions if I remember correctly, we thought that was amazing. Lots of Goats, Sheep, & some nice deer & turkey too.
calldoctoday I am in Ozona. It’s great place if you like being a long ways from anything. The closest Walmart to us is around 90 miles. Lol
I’m actually in the process of finishing this mnt lion for a customer this week. We get quite a few in the shop.You never work a day in your life if you love what you do.
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calldoctoday I am in Ozona. It’s great place if you like being a long ways from anything. The closest Walmart to us is around 90 miles. Lol
I’m actually in the process of finishing this mnt lion for a customer this week. We get quite a few in the shop.Lance We enjoyed immensely every time, but it was a long drive down there. I keep thinking it took us more than 9 hours if I remember correctly, even in my much younger days. Your Walmart must be in Del Rio, that was about as close as you got, if I am remembering correctly, before you really hit the sticks. I would have loved it down there, if I could have made a living. I did know some folks that moved down to Del Rio & I am not sure how they survived back then. We never asked for much either & I never did make a lot of money, but it is probably tough down in that direction or was back then. Margaret or my brother, I don’t know. Nice job coming along on that Mountain Lion
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Here is that Canadian Bacon, finally ready for slicing & frying up a bit for breakfast.
I got a good solid jar of lemon zest dehydrated in the oven from some of the lemons too. I brined the bacon for 10 days in a mix of Walton’s Maple Bacon Brine deuced up with Apple Cider, Bourbon, & a few other herbs & spices. Rinsed it well & peppered it lightly. Smoked with applewood chips at a smoke schedule starting at 120° in 30 minute increments increasing to 185° until the internal meat temperature reached 145° for 30 minutes, then racked it & in the refer overnight open & exposed to air. Sliced it the next morning & fried up a bit. It was good.calldoctoday That looks really good, it is on my list of to-dos.
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Here is that Canadian Bacon, finally ready for slicing & frying up a bit for breakfast.
I got a good solid jar of lemon zest dehydrated in the oven from some of the lemons too. I brined the bacon for 10 days in a mix of Walton’s Maple Bacon Brine deuced up with Apple Cider, Bourbon, & a few other herbs & spices. Rinsed it well & peppered it lightly. Smoked with applewood chips at a smoke schedule starting at 120° in 30 minute increments increasing to 185° until the internal meat temperature reached 145° for 30 minutes, then racked it & in the refer overnight open & exposed to air. Sliced it the next morning & fried up a bit. It was good.calldoctoday You have conquered making Canadian Bacon. A very nice looking beast there, I hope you are happy with your product and it tastes as good as it looks!
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calldoctoday That looks really good, it is on my list of to-dos.
bocephus Thank you, I really appreciate it. It is relatively easy & the cost savings is significant, if you like Canadian Bacon & we do. Have you tried Buck Board bacon with a boneless butt?
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calldoctoday You have conquered making Canadian Bacon. A very nice looking beast there, I hope you are happy with your product and it tastes as good as it looks!
johnsbrewhouse Thank you, I really appreciate that & your help along the way. Yes, we are satisfied. The taste was very good, even though I am always striving for something better, that often times I never can seem to achieve.
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bocephus Thank you, I really appreciate it. It is relatively easy & the cost savings is significant, if you like Canadian Bacon & we do. Have you tried Buck Board bacon with a boneless butt?
calldoctoday I think that is the same as what they call cottage bacon at a meat market back home, we absolutely love it and use it for BLTs. I hope to make my own bacon of all types soon.
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calldoctoday I am in Ozona. It’s great place if you like being a long ways from anything. The closest Walmart to us is around 90 miles. Lol
I’m actually in the process of finishing this mnt lion for a customer this week. We get quite a few in the shop.Lance good looking cat. I’ve never done any full body mounts I bet it’s quite a challenge. If you don’t mind me asking what do charge for a full body mount like that. I know just the forms are really high.
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calldoctoday I think that is the same as what they call cottage bacon at a meat market back home, we absolutely love it and use it for BLTs. I hope to make my own bacon of all types soon.
bocephus Yes, I think that is it. I am going to have to make some more before long, but need to eat some of this & grind some meat in the freezer too & eat it before long. Will probably grind some beef up tomorrow for chili. I have never tried the Buckboard on a BLT that I recall, but it sounds good & we like them, especially with home grown lettuce from the garden. Maybe I need to make some of that up too, soon. I would like to make the regular bacon, but have been unable to get any bellies around here in years & when I did, they were often way over priced & usually already cut up into extremely thick slices.
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Lance good looking cat. I’ve never done any full body mounts I bet it’s quite a challenge. If you don’t mind me asking what do charge for a full body mount like that. I know just the forms are really high.
cdavis My mnt lions like that start at $3000 and then the cost of the habitat which can get pricey depending on what the customer is looking for.
You never work a day in your life if you love what you do.
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cdavis My mnt lions like that start at $3000 and then the cost of the habitat which can get pricey depending on what the customer is looking for.
Lance yes the habitat can be pricey. Thanks for your response
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Weber kettle full of some wings today.
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