What did everyone cook today?
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cdavis I make a lot more restructured jerky for my customers because it’s cheaper. But I do make a lot of whole meat jerky during the season. I have a vacuum tumbler I use for whole meat and I really like it. After tumbling I hang in my cold smoke side of the smoke house for 24 hours then I finish drying in in the dehydrator.
Lance I bet that is really good. I recently put a cold smoker attachment on my masterbuilt. I’ll have to give that a try. Thanks
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calldoctoday looks tasty
cdavis Thank you, the loin was very good & the peppers will serve us well with flavor for a long time to come.
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Lance I bet that is really good. I recently put a cold smoker attachment on my masterbuilt. I’ll have to give that a try. Thanks
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.
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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 not at all I used them for a long time before I finally broke down and bought the cold smoker attachment. They worked great. I would still be using them but want to try cold smoking some cheese and bacon at some point.
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I Ben here reading all this stuff for a while now I am not real good with a computer so I need to ask where do you go to ask a question and how to post a pitcure
gus4416 To simply post a question just go to the bottom of the screen more or less to “Post Quick Reply” Write out you question in the applicable area of conversation & hit “Submit” That should do the trick. It used to work as well for posting photos, but apparently due to some anomaly, no longer works for me. To post a photo & ask a question or make a post I now go to the appropriate section of conversation & choose “reply” at the last post. I then remove the handle of the person I am replying too, post my question or comment & you can drag (copy) your photo to the reply box as well & wait for it to load, then hit “submit”. Make sure your photo is reduced in size so that it will post. I have found that doing an across the board to size reduction to 60% works very well & seems to still provide a decent photo. If you have questions about “reducing” your photo size, someone can help you with that too. I hope that helps because we want to see what you have.
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gus4416 To simply post a question just go to the bottom of the screen more or less to “Post Quick Reply” Write out you question in the applicable area of conversation & hit “Submit” That should do the trick. It used to work as well for posting photos, but apparently due to some anomaly, no longer works for me. To post a photo & ask a question or make a post I now go to the appropriate section of conversation & choose “reply” at the last post. I then remove the handle of the person I am replying too, post my question or comment & you can drag (copy) your photo to the reply box as well & wait for it to load, then hit “submit”. Make sure your photo is reduced in size so that it will post. I have found that doing an across the board to size reduction to 60% works very well & seems to still provide a decent photo. If you have questions about “reducing” your photo size, someone can help you with that too. I hope that helps because we want to see what you have.
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. -
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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