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Old 09-06-2013, 04:46 PM  
Fire Me Boy! Fire Me Boy! is offline
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Got a new smoker, what should I make first?
So I got a new smoker... I'd been wanting a new one for a while, and this one came at the right price: FREE!

It's a Bradley BTIS1 that a friend got and didn't want. Yeah, it's electric, but it was free.

So brisket or ribs? I've been in Memphis for the past week, so pork butt is out. Or chicken? I saw some smoked Cornish game hens this week that looked pretty fantastic.
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Old 12-31-2015, 06:52 PM   #136
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got an acqantaince that cold smokes mixed nuts. (they are real and) they are spectacular.
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Old 12-31-2015, 06:53 PM   #137
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got an acqantaince that cold smokes mixed nuts. (they are real and) they are spectacular.

That's a really good idea. I've tried those from Fresh Market and they ARE spectacular.
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Old 01-01-2016, 09:20 AM   #138
Buehler445 Buehler445 is online now
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Have you decided what to do?

If you are going to to nuts what kind do you have to buy? I assume you can't roll out some planters.
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Old 01-01-2016, 09:25 AM   #139
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Cold smoke, I would presume you can roll out whatever you want. Hot smoke, I think you'd want raw...

Haven't decided yet. I may not get to do anything till next week. We're prepping the house for a new dog today, visitors coming Saturday, football and 2 weeks of laundry Sunday.
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Old 01-01-2016, 04:05 PM   #140
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Canadian Bacon its easy and yummy in the tummy. Good for pizza topping, sandwiches or breakfast biscuit and much more. Go to amazon and buy the Hi Mountain-Buckboard Bacon Cure. It seasons about 25 lbs of meat and for myself it was a tad to salty so I cut it with a 50/50 mix of cur and brown sugar.
http://www.amazon.com/Hi-Mountain-Bu...bacon+cure#Ask

Go to Sams Club and pick you out a pork tenderloin they sell those long ones that come in 2 pieces. Go with that as you can go to grocery and get the smaller but you will want more. I cut it in half in the plastic package then separated the 4 pieces. The two ends that come to a narrow point tie together so it wont cook irregular.

Heavily rub down the meat and put in a long bake dish or roaster and cover with saran wrap for one week. Then pour out liquid and turn over. Then back to the fridge another week.

After the 2 weeks take out and rinse the meat under cold water thouroghly then set for 2 hours in a bowl of cold tap water.

Bring the smoker up to 230 and smoke them bitches till internal temp reaches 140. I smoked with maple wood as seemed fitting.

Once you slice it looks just like canadian bacon inside. Its delicious easy and versatile. It gets even better as it sets in fridge. You can wrap and freeze if choose but not necessary as it will go fast.
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Old 01-01-2016, 04:09 PM   #141
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Quote:
Originally Posted by srvy View Post
Canadian Bacon its easy and yummy in the tummy. Good for pizza topping, sandwiches or breakfast biscuit and much more. Go to amazon and buy the Hi Mountain-Buckboard Bacon Cure. It seasons about 25 lbs of meat and for myself it was a tad to salty so I cut it with a 50/50 mix of cur and brown sugar.
http://www.amazon.com/Hi-Mountain-Bu...bacon+cure#Ask

Go to Sams Club and pick you out a pork tenderloin they sell those long ones that come in 2 pieces. Go with that as you can go to grocery and get the smaller but you will want more. I cut it in half in the plastic package then separated the 4 pieces. The two ends that come to a narrow point tie together so it wont cook irregular.

Heavily rub down the meat and put in a long bake dish or roaster and cover with saran wrap for one week. Then pour out liquid and turn over. Then back to the fridge another week.

After the 2 weeks take out and rinse the meat under cold water thouroghly then set for 2 hours in a bowl of cold tap water.

Bring the smoker up to 230 and smoke them bitches till internal temp reaches 140. I smoked with maple wood as seemed fitting.

Once you slice it looks just like canadian bacon inside. Its delicious easy and versatile. It gets even better as it sets in fridge. You can wrap and freeze if choose but not necessary as it will go fast.
I have made Canadian bacon before, thanks to Mr. Dinny Blues.

http://chiefsplanet.com/BB/showthread.php?p=11239628
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Old 01-01-2016, 04:40 PM   #142
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Canadian bacon comes from the loin, not the tenderloin. Or so I thought?
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Old 01-01-2016, 04:42 PM   #143
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Originally Posted by jspchief View Post
Canadian bacon comes from the loin, not the tenderloin. Or so I thought?

You're right, AFAIK. I used a loin.
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Old 01-01-2016, 04:52 PM   #144
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Originally Posted by jspchief View Post
Canadian bacon comes from the loin, not the tenderloin. Or so I thought?
Yes loin
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Old 01-01-2016, 04:54 PM   #145
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That comes frog green egg forum they use either and works fine
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Old 01-10-2016, 06:55 PM   #146
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I've always wanted to cold smoke some steaks but haven't ever got around to it. That might be mind boggling if it will take smoke then cook it in your sous vide. I think I spelled that right.
So yeah, I tried this with some hamburgers. Cold smoked them for 6 hours and they turned out really really good on the grill.

I wasn't ballsy enough to try it with steak, but I'm really confident that it would work and be really damned good.

Let me know if you try it.
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Old 01-10-2016, 07:04 PM   #147
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I just made 2 more whole pork bellies into bacon. There is no store bought that can even come close. Costco sells bellies that are about 12-13 pounds. This time I did one with the salt cure, maple sugar and crushed Juniper berries. I did soak the juniper berries a day in about 1/4 cup of vodka before i did the meat. 6 days in ziplock in fridge with a daily roll over. Soaked 2 hours in fresh water, tested for salt...did 2 more hours in fresh water...on point. into fridge for 24 hours uncovered to dry and form pelicle then smoked over apple wood 3 1/2 hours till internal temp hit 150.
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Old 01-10-2016, 07:24 PM   #148
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I just made 2 more whole pork bellies into bacon. There is no store bought that can even come close. Costco sells bellies that are about 12-13 pounds. This time I did one with the salt cure, maple sugar and crushed Juniper berries. I did soak the juniper berries a day in about 1/4 cup of vodka before i did the meat. 6 days in ziplock in fridge with a daily roll over. Soaked 2 hours in fresh water, tested for salt...did 2 more hours in fresh water...on point. into fridge for 24 hours uncovered to dry and form pelicle then smoked over apple wood 3 1/2 hours till internal temp hit 150.
Sounds damn good my mouth is watering.
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Old 01-10-2016, 07:50 PM   #149
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Originally Posted by HonestChieffan View Post
I just made 2 more whole pork bellies into bacon. There is no store bought that can even come close. Costco sells bellies that are about 12-13 pounds. This time I did one with the salt cure, maple sugar and crushed Juniper berries. I did soak the juniper berries a day in about 1/4 cup of vodka before i did the meat. 6 days in ziplock in fridge with a daily roll over. Soaked 2 hours in fresh water, tested for salt...did 2 more hours in fresh water...on point. into fridge for 24 hours uncovered to dry and form pelicle then smoked over apple wood 3 1/2 hours till internal temp hit 150.

This is why I only buy when I'm absolutely desperate.

Do you take the skin off before curing/smoking?
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Old 01-15-2016, 11:46 AM   #150
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Getting ready for Arrowhead South over to my house. I've got the meat injected and the rub and spices on the pork loin. Going into the fridge to age. Trying some wet marinade on one part of the meat this time.

I'll put on another layer of rub before they go into the smoker in the am.




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