tag:blogger.com,1999:blog-86529791745165471002024-02-18T23:41:25.713-08:00Red Meat NationBBQ * Smoking Meat * Curing Meat * Sausage Making * Bread Making * and other things I like to do.MHhttp://www.blogger.com/profile/08811665623828972097noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-8652979174516547100.post-75133085243511288402011-03-27T07:48:00.000-07:002011-03-27T07:48:50.558-07:00Filed under. "Other things I like to do" LOL. BWCA Trip 2010This is one of our many yearly activities that my son and I do along with my best man from our wedding. Up in Northern Mn, the BWCA (Boundary Waters Canoe Area) is something everyone should add to their "Bucket List". No matter what your physical condition or outdoor experience is, there are areas here that will appeal to all. From the beginner to the die hard. Get back in here far enough, and you are literally "CUT OFF" from the outside world. One can go for days on end without ever seeing or hearing anyone. Every year, people get lost in the BWCA and there are several that have never been found. <br />
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Son and I left our house at 5am in Preston Minnesota, which is roughly 50 miles S of Rochester or 120 miles S of Minneapolis. Headed to Waconia to pick up my buddy. Arrived at his house at 8am, loaded his gear and off we went by 9am. Great weather driving up, nice and sunny. Arrived at the outfitter on Farm Lake entry point 31 around 2pm. Checked into the bunkhouse and had some coffee and headed into Ely to get something to eat. Stopped at a steakhouse, can’t remember the name. Nothing fancy, but once we sat down and looked at the menu, we were floored at the prices. Paper napkins were not expected for a place charging 30+ dollars for many meals. We settled on a Philly like steak sandwich, which we all agreed, was the best we ever had. If that sandwich is any indication of the other higher price meals, I would say they are well worth it.<br />
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Done with that, headed back to the bunkhouse to relax before the sun came up start our trip. The boy and I decided to do a bit of fishing off the dock. Withing minutes, we caught a very nice small mouth, a medium size Pike and a Sunfish that had to be in the record books, no kidding, it was HUGE. Threw them all back, went and told my buddy who said, yeah whatever”. He did not believe us.<br />
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Spent some time in the main office shooting pool and drinking coffee before retiring for the evening. <br />
Woke at 6am and headed into town to grab a quick bite to eat. Back at the landing, we loaded up and headed out. Paddled North from the entry point till we hit the entrance of the Kawishiwi River. Headed East to the first campsite, which was open so we took it. Did not feel like going further as there was a 210 rod portage. Did some fishing were we hammered the small mouths.<br />
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Spent 2 days there before breaking down camp and continued East. 210 rod portage. My biggest so far but it was not difficult. Had a borrowed Alumacraft, the one made with .035 aluminum so it was light. I’d say it was every bit the weight of the Souris River I used the previous year. Tried to do the entire portage but set it down about 2 yards before the end. Went back and got the remainder of my gear and took that to the end, came back and got the canoe. We stopped at the second camp site, right on the trail that leads up to lake Conchu. Again, more great fishing. Did a quick trip up to Conchu where we were hoping to land some Trout but no luck. Did catch bass after bass. Beautiful scenery. <br />
2 days here, we broke camp and headed East to where the Kawishiwi meets up with the South Kawishiwi. About this time, it stated to rain, and rain, and rain. At the first portage, it rained so hard, we stopped on the portage where we set up a Hennessy Tarp and took shelter for about an hour. It let up a bit so we continued. Still raining and wet, we looked for a campsite. My buddy who was in a kayak, was faster than we were so he took off from the portage to see if one of the two site to the West of that portage were open. He came back in about 20 minutes and said lets go, so off we went.<br />
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Still raining, we set up camp an quickly as we could. His hammock and our Timberline went up quickly and our gear stowed inside my tent. Used his large tarp to create a lean to style shelter near the fire grate where we quickly got a fire going. My buddy was getting into bad shape as he was the wettest and on the verge of hypothermia. Started shivering pretty bad. Got the fire going, got some of our wet clothes off and dried. The heat really radiated off the tarp well, so well in fact it was almost too hot. We were about 6 feet from the fire and it was HOT. Rained for the next 2 days here. Ok fishing, caught some Pike, but not a campsite we wanted to stay at so on day 3, the weather broke and we were off again.<br />
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Broke camp and headed ESE. Here you have the option of either taking a right, NW or keep going SW. According to the map ,Voyaguer Map#7 going up and around would take us on a 121 rod portage. If we continued SW, it looked like we would tie into the portage at the half way mark. WRONG.....It was a dead end. We came to find out the portage was so close, it was only about 50 feet from the water so it just looked like it tied it. No problem, we just turn around and go up and around and do the 121 rod portage. Pretty easy one. Made the portage and continued East into Gabbro Lake and hit the camp site North side in the middle, the one that is on the penninsula. A great view and some great fishing were by buddy caught the largest small mouth ever.<br />
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The day we left, 2 U.S. Forest service people stopped to check our permits. Both women and extremely good looking. One had a name that was very strange. I think there were models moonlighting as park rangers LOL. Looking back, I wish I would have had some violations so they could cuff me and take me away. Did I just say that out loud? Back on track..... <br />
Showed the women the mess that was there where they apologized and offered to take some of the trash with them. Told them they were not responsible and no apology was need and that we had most of it bagged up already and packed it out ourselves.<br />
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Spent 2 days here and broke camp and headed SE into Bald eagle lake where we did some fishing in the weed beds along the SW shoreline. Nailed some nice Pike. Spent a couple hours taking our time paddling this area before leaving the lake and entering the Isabella River. A 178 rod portage was ahead, not looking forward to it, but it had to be done. Took the first campsite after the portage. A beautiful area, but again, trash. A large can of half eaten beans say on the fire grate along with chew can lids in the fire and pistachio shells everywhere. Packed that stuff out with us as well. This was the only time we had any issues with mosquitoes and the first time on the trip where I used bug spray. I think due to the location as it was marshy. Them blood suckers only lasted a bit before they left and were not really an issue after that. Fishing was good for perch but the bass fishing was non stop. If your at this camp, head back towards Bald Eagle lake about 100 yards. You will see a few large rocks in the water on the right hand side. Throw within a 10 yard range of the rocks and the shore and you will catch them. One after the other, non stop.<br />
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Spent 2 days here and broke camp. Headed upstream, yes upstream, I know, I know. Why are you paddling upstream? Well like we told a group of guys from Chicago we met on one of the portages, they asked us, “Why are you paddling upriver?” We told them, paddling with the current is for pussies, but it takes a real idiot to paddle upriver. They all laughed. Turns out, we were just going to do a loop trip, but hated the fact that we would have to see the same scenery twice, so at the last minute, my buddy and I decided to do a one way trip and the girl from the outfitter was going to do the same trip, only she was going to enter where we wanted to come out, entry point 34 and offered to drop our car off if she could use to transport her canoe. No problem. Worked out well for both of us.<br />
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Anyhow, we left this camp and hit the other small portages before hitting the first camp site on rice lake. A fantastic camp and not a trace of garbage. Awesome. Not much use and I think that is because this camp is so close to entry point 34, that most people pass right thru to get deeper into the BWCA. Worked for us. Lots of river Otter kept up entertained. Swimming around like a pod of Dolphins. Some of the best fishing was here. Several Pike, some really nice Jumbo Perch and of course, Bass. I’m getting pretty tired of eating Bass by now LOL. Spent the remainder of our trip here before breaking camp and hitting our exit, where the trusty van was waiting for us. Only been to the BWCA 2 times so I can’t say this is the best trip ever, but it is far better than last years. I have a good feel for the BWCA now, and have learned what I need to bring, vs what I would like to bring.<br />
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Our plans for this year are to hit the Gunflint area for 2 weeks starting June 20 thru July 2nd.<br />
No canoes this year, each of us will have their own kayak. Also, our provisions list will be drastically cut again. Enough food for half the trip. We will have to rely on mother nature to provide the rest or go hungry. <br />
<div class="image-inline"><a href="http://www.bwca.com/index.cfm?fuseaction=photos.display&img=MEATHUNTER%2D270610%2D180514%2EJPG&name" target="_blank"><img align="left" src="http://photos.bwca.com/thumbnails/MEATHUNTER-270610-180514.JPG" /></a></div><div class="image-inline"><a href="http://www.bwca.com/index.cfm?fuseaction=photos.display&img=MEATHUNTER%2D270610%2D180603%2EJPG&name" target="_blank"><img align="left" src="http://photos.bwca.com/thumbnails/MEATHUNTER-270610-180603.JPG" /></a></div><div class="image-inline"><a href="http://www.bwca.com/index.cfm?fuseaction=photos.display&img=MEATHUNTER%2D270610%2D180701%2EJPG&name" target="_blank"><img align="left" src="http://photos.bwca.com/thumbnails/MEATHUNTER-270610-180701.JPG" /></a></div><div class="image-inline"><a href="http://www.bwca.com/index.cfm?fuseaction=photos.display&img=MEATHUNTER%2D270610%2D180816%2EJPG&name" target="_blank"><img align="left" src="http://photos.bwca.com/thumbnails/MEATHUNTER-270610-180816.JPG" /></a></div><div class="image-inline"><a href="http://www.bwca.com/index.cfm?fuseaction=photos.display&img=MEATHUNTER%2D270610%2D180919%2EJPG&name" target="_blank"><img align="left" src="http://photos.bwca.com/thumbnails/MEATHUNTER-270610-180919.JPG" /></a></div><div class="image-inline"><a href="http://www.bwca.com/index.cfm?fuseaction=photos.display&img=MEATHUNTER%2D270610%2D181045%2EJPG&name" target="_blank"><img align="left" src="http://photos.bwca.com/thumbnails/MEATHUNTER-270610-181045.JPG" /></a></div><div class="image-inline"><a href="http://www.bwca.com/index.cfm?fuseaction=photos.display&img=MEATHUNTER%2D270610%2D181201%2EJPG&name" target="_blank"><img align="left" src="http://photos.bwca.com/thumbnails/MEATHUNTER-270610-181201.JPG" /></a></div><div class="image-inline"><a href="http://www.bwca.com/index.cfm?fuseaction=photos.display&img=MEATHUNTER%2D270610%2D181305%2EJPG&name" target="_blank"><img align="left" src="http://photos.bwca.com/thumbnails/MEATHUNTER-270610-181305.JPG" /></a></div><div class="image-inline"><a href="http://www.bwca.com/index.cfm?fuseaction=photos.display&img=MEATHUNTER%2D270610%2D181407%2EJPG&name" target="_blank"><img align="left" src="http://photos.bwca.com/thumbnails/MEATHUNTER-270610-181407.JPG" /></a></div><div class="image-inline"><a href="http://www.bwca.com/index.cfm?fuseaction=photos.display&img=MEATHUNTER%2D270610%2D181509%2EJPG&name" target="_blank"><img align="left" src="http://photos.bwca.com/thumbnails/MEATHUNTER-270610-181509.JPG" /></a></div><div class="image-inline"><a href="http://www.bwca.com/index.cfm?fuseaction=photos.display&img=MEATHUNTER%2D270610%2D181610%2EJPG&name" target="_blank"><img align="left" src="http://photos.bwca.com/thumbnails/MEATHUNTER-270610-181610.JPG" /></a></div><div class="image-inline"><a href="http://www.bwca.com/index.cfm?fuseaction=photos.display&img=MEATHUNTER%2D270610%2D181716%2EJPG&name" target="_blank"><img align="left" src="http://photos.bwca.com/thumbnails/MEATHUNTER-270610-181716.JPG" /></a></div><div class="image-inline"><a href="http://www.bwca.com/index.cfm?fuseaction=photos.display&img=MEATHUNTER%2D270610%2D182045%2EJPG&name" target="_blank"><img align="left" src="http://photos.bwca.com/thumbnails/MEATHUNTER-270610-182045.JPG" /></a></div><div class="image-inline"><a href="http://www.bwca.com/index.cfm?fuseaction=photos.display&img=MEATHUNTER%2D270610%2D182148%2EJPG&name" target="_blank"><img align="left" src="http://photos.bwca.com/thumbnails/MEATHUNTER-270610-182148.JPG" /></a></div><div class="image-inline"><a href="http://www.bwca.com/index.cfm?fuseaction=photos.display&img=MEATHUNTER%2D270610%2D182237%2EJPG&name" target="_blank"><img align="left" src="http://photos.bwca.com/thumbnails/MEATHUNTER-270610-182237.JPG" /></a></div><div class="image-inline"><a href="http://www.bwca.com/index.cfm?fuseaction=photos.display&img=MEATHUNTER%2D270610%2D182350%2EJPG&name" target="_blank"><img align="left" src="http://photos.bwca.com/thumbnails/MEATHUNTER-270610-182350.JPG" /></a></div><div class="image-inline"><a href="http://www.bwca.com/index.cfm?fuseaction=photos.display&img=MEATHUNTER%2D270610%2D182523%2EJPG&name" target="_blank"><img align="left" src="http://photos.bwca.com/thumbnails/MEATHUNTER-270610-182523.JPG" /></a></div>MHhttp://www.blogger.com/profile/08811665623828972097noreply@blogger.com0tag:blogger.com,1999:blog-8652979174516547100.post-20532629252192062952011-03-20T10:17:00.001-07:002011-03-20T10:17:19.764-07:00Home cured belly bacon.A couple weeks back, I called out local country butcher to see what he can do as far as some pork bellies. Said it would take about 4 days but no problem.<br />
Picked up 2 sides, skinned just shy of 20# at 2.79 per pound. Not a bad deal I thought.<br />
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What I started with. The other side is in the freeze until I made this batch and decided on what flavor we liked the best.<br />
<img alt="" border="0" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04696.jpg" /><br />
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Divided this side up into 3 pieces for 3 different flavor tests. The above piece that is trimmed off went into the freezer and may try to make some salted pork.<img alt="" border="0" class="inlineimg" src="http://www.smoked-meat.com/forum/images/smilies2/noidea.gif" title="Noidea" /> Or maybe I'll just fry it up and make a sammie <img alt="" border="0" class="inlineimg" src="http://www.smoked-meat.com/forum/images/smilies2/lol.gif" title="Lol" /><br />
<img alt="" border="0" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04697.jpg" /><br />
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The night before, I made up a basic dry cure from the book Charcuterie which I got from my secret Santa, Scott, aka "FISHAWN"<img alt="" border="0" class="inlineimg" src="http://www.smoked-meat.com/forum/images/smilies2/thumb.gif" title="Thumb" /><br />
Dry cure consisted of 225 Grams Kosher salt, 6.5 oz Dextrose and 37.5 Grams pink salt. This will be the base cure for these bellies plus I can use it for other meat items in the future.<br />
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Here are the spice stations. The first one on the left is just the basic cure itself. The middle one, cure plus 1/8 C Maple Syrup. On the right is recipe for Pancetta from the Charcuterie book which is made up of black pepper, bay leaves, fresh ground nutmeg, (Used molasses in place of brown sugar), garlic, juniper berries and thyme.<br />
All 3 bellies were weighed and then did the calculations for how much dry cure was needed for each one. <br />
<img alt="" border="0" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04699.jpg" /><br />
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Grabbed the wife's casserole dish and sprinkled some of the cure/mix for the first belly. This one is just a plain no frills cure. Only flavor will come from the cure itself and the Hickory smoke. Flipped it and hit the sides as well until all the cure was used. Any that fell off during the handling was scrapped up and put in the bags with the bellies. For brevity, I will only include the first belly getting the dry cure put on <img alt="" border="0" class="inlineimg" src="http://www.smoked-meat.com/forum/images/smilies2/thumb.gif" title="Thumb" /><br />
<img alt="" border="0" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04701.jpg" /><br />
<img alt="" border="0" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04702.jpg" /><br />
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All three bellies done, into the fridge where they will sit for a approx one week.<br />
<img alt="" border="0" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04707.jpg" /><br />
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Smoke time. 8 days have passed since I prepped everything, time to get these bellies in some smoke. Here they are sitting on my new racks my momma got me for Christmas. They work like a champ. <img alt="" border="0" class="inlineimg" src="http://www.smoked-meat.com/forum/images/smilies2/thumb.gif" title="Thumb" /><br />
<img alt="" border="0" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04728.jpg" /><br />
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A quick test fry of all 3 prior to smoke. I was going to just use Tender Quick on these, but I really like the idea of having some control over the salt. I'm glad I did. These were NOT in any way too salty. In fact, these bellies might have benefited from the addition of a tsp or 2 of salt in the dry cure mix. <br />
I did not do a rinse on these as they didn't need it.<br />
<img alt="" border="0" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04732.jpg" /><br />
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Side view.<br />
<img alt="" border="0" src="http://i634.photobucket.com/albums/uu65/montec125/triplebaconshot.jpg" /><br />
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Let these sit out for approx. 30 minutes for the surface to dry. <br />
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Cold smoked these the best I could for approx 7 hours with a heavy dose of Hickory and a little Cherry. <br />
<img alt="" border="0" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04734.jpg" /><br />
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Out of the smoker and into the freezer to firm up. All 3 flavors in this pic.<br />
From top to bottom we have, basic bacon, Maple bacon and Savory Bacon.<br />
I took the savory style and set the slicer to make some thick cuts and made some Lardons. Will try these in a salad or something. <br />
<img alt="" border="0" src="http://i634.photobucket.com/albums/uu65/montec125/triplebaconpostsmoke.jpg" /><br />
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Ran out of freezer paper so I used red saran warp. All sealed up and into the freezer.<br />
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I test fried a few pieces of each. The basic was very good. Not overly salty and a good strong notes of Hickory. The Maple bacon, same thing. I am surprised that the little amount of syrup I used gave it such a big Maple flavor. Next time I will reduce it to 1 Tbl. The savory one? Hard to describe it. Allot going on when you bit into it. I think this one would be well suited for a gourmet style BLT? <img alt="" border="0" class="inlineimg" src="http://www.smoked-meat.com/forum/images/smilies2/noidea.gif" title="Noidea" /><br />
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One thing about making your own and I have read this numerous times, is the utter lack of shrinkage. Some of these pieces were every bit of 12"+ and then they were done, they were like 11". I don't know what they put in commercial bacon to make it shrink but this stuff does not. That is why on a few sliced batches, I cut them in half so they would fit in the pan better. <br />
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The basic cure one will be a mainstay for sure. Just your basic Hickory bacon that will go great with anything. Same with the Honey bacon. The savory one I will still make, but the others will see allot more use. <br />
I have that other belly in the freezer and will have to come up some ideas for that one.<br />
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Well that is it. Thanks for looking.MHhttp://www.blogger.com/profile/08811665623828972097noreply@blogger.com0tag:blogger.com,1999:blog-8652979174516547100.post-69868053002998590552011-03-18T08:45:00.000-07:002011-03-18T08:45:20.286-07:00Fermented Summer Sausage.Time for more Summer Sausage. This one is a bit different from the traditional way to make it. It is fermented. The tang that one gets with most snack sticks or summer sausages is produced by using things such as Fermento or encapsulated Citric Acid. Both of these just give the tang flavor, whereas using a starter culture like I did here, produces the Tang from the fermentation process. Another benifit of doing this is the sausage can remain sitting out instead of stored in the refrigerator. A benefit if you would like to take something like this on a camping or hiking trip.<br />
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The ingredients along with Salt, Cure and Dextrose. BAMM<br />
<img alt="" border="0" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04710.jpg" /><br />
<img alt="" border="0" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04712.jpg" /><br />
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All mixed up. BAMM<br />
<img alt="" border="0" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04714.jpg" /><br />
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Let is sit overnight, took it out, added the starter culture and into the stuffer. BAMM<br />
<img alt="" border="0" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04715.jpg" /><br />
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Stuffed. BAMM<br />
<img alt="" border="0" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04716.jpg" /><br />
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Smoked and let cool overnight. BAMM<br />
<img alt="" border="0" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04721.jpg" /><br />
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BAMM<br />
<img alt="" border="0" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04722.jpg" /><br />
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On this batch again, I had some wrinkling/shrinkage spots, not sure what is causing that.<img alt="" border="0" class="inlineimg" src="http://www.smoked-meat.com/forum/images/smilies2/noidea.gif" title="Noidea" /> Cooling too quickly???<img alt="" border="0" class="inlineimg" src="http://www.smoked-meat.com/forum/images/smilies2/noidea.gif" title="Noidea" /><br />
Taste was however very good with a pronounced "TANG" Reduced my granulated Garlic by half and replaced that with 1/4 Cup minced Garlic. I love Garlic <img alt="" border="0" class="inlineimg" src="http://www.smoked-meat.com/forum/images/smilies2/hail.gif" title="Hail" /><br />
Smoked at 140 for 4 hours then raised to 160 until the internal temp hit 141. Removed and let hang on very cool porch till the next day.MHhttp://www.blogger.com/profile/08811665623828972097noreply@blogger.com1tag:blogger.com,1999:blog-8652979174516547100.post-84848173625751440512011-03-18T08:32:00.000-07:002011-03-18T08:32:33.620-07:00Smoked leg of lamb, smoked over Lilac.<div id="post_message_197898"> Today, I decided to smoke a leg of lamb that my buddy gave me. Never had lamb before and gotta say, its pretty darn good.<br />
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Anyhow, started with a small leg, around 4 pounds or so. The guy who processed this at the meat packing plant, I think he might have had the DT's. It was a little hacked up LOL.<br />
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Fillet the lamb leg the best I could after removal of the bone.<br />
<img alt="" border="0" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04718.jpg" /><br />
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Rubbed it down with a mixture of grape seed oil and minced garlic, followed by a good sprinkling of black pepper and Thyme. Then laid in some fresh Basil along with some Feta cheese. There's actually more there than you can see. I made small slits here and there and inserted the cheese and Basil where I could.<br />
<img alt="" border="0" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04719.jpg" /><br />
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Rolled it up tight with butcher's twine. It didn't look very good so I grabbed some netting and held it together with that. Gotta get me a horn stuffer. Hard to do that by hand. <img alt="" border="0" class="inlineimg" src="http://www.smoked-meat.com/forum/images/smilies2/lol.gif" title="Lol" /><br />
<img alt="" border="0" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04720.jpg" /><br />
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Into the smoker. Smoked at 242 degrees using some chunks of Lilac wood until a internal temp of 162. Removed, triple foiled and wrapped in a towel and into a cooler where it sat for approx 3 hours till dinner.<br />
Here it is after the rest period just prior to slicing.<br />
<img alt="" border="0" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04725.jpg" /><br />
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Cut away view.<br />
<img alt="" border="0" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04726.jpg" /><br />
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Took the resting juices and made a nice gravy with em and ladled it over the meat. Also made a Black rice risotto with Blackberry Mead in place of the dry white wine and mushrooms. Risotto was perfect up until the addition of the shrooms. I think they sucked up a bit of the liquid. A little bit of broccoli to boot. Washed it all down with a nice glass of Blackberry Mead.<br />
Yeah my plated pics need work, but you get the idea<img alt="" border="0" class="inlineimg" src="http://www.smoked-meat.com/forum/images/smilies2/lol.gif" title="Lol" /><img alt="" border="0" class="inlineimg" src="http://www.smoked-meat.com/forum/images/smilies2/thumb.gif" title="Thumb" /><br />
<img alt="" border="0" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04727.jpg" /><br />
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Thanks for lookin. </div>________________MHhttp://www.blogger.com/profile/08811665623828972097noreply@blogger.com0tag:blogger.com,1999:blog-8652979174516547100.post-69046070285595169682011-01-05T19:44:00.000-08:002011-01-05T19:44:59.338-08:00Smoked Cheese. Better than anything in the store.You've seen that stuff in the store. Smoked cheese for insane prices. But did you know most of the time, that dark color and grate impressions on the store bought stuff are not from the actual smoking process, but rather food colorings? Yup. Check the label sometime. Most say made with "smoke flavor and coloring" What the.......?<br />
<br />
Making your own couldn't be simpler. In fact, you don't need a smoker to do it?<br />
Cheese, as you know, melts. Well then how do you do it? By "Cold Smoking".<br />
Basically the same way one would smoke bacon.<br />
<br />
I have seen several styles of smoke boxes made up just for the sole purpose of smoking cheese.<br />
A large cardboard box works GREAT for this. Just cut a hole in the top about 2" in diameter for the chimney and a large soup can with a hole drilled in the side right near the bottom and insert a prong type soldering iron. Fill the can with sawdust or fine wood shaving, about the size you get from when a chainsaw cuts wood, and put the lid back on the can. This helps to push the wood down and in the unlikely event it would catch fire, keeps the flames from popping up. ( I have never heard once where the sawdust actually caught fire, but better safe than sorry). And for safety reasons, this should be done outdoor, out of the wind if possible. (Never smoke indoors) If needed, you can set a brick or something on top of the box so the wind won't blow it around.<br />
<br />
For the cheese racks, the best things are those cheap bakers racks that you get at Wal-Mart, Target and such. The kind that stack on top of one another. You will probably need to use some brick to set them on so the racks are up a few inches from the can of wood chips. That's it. It sounds more complicated that it is, but it is very simple, and effective, and I promise you, your end results will rival anything you buy, for a fraction of the price.<br />
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<br />
The Chipotle and Jalapeno ones are In the upper right hand corner, I have one block of cheddar that I rubbed with a Chipotle hot sauce, the one to the left of it, I let sit in the leftover juice of some pickled jalepeno slices. The upper left is plain pepper jack, and to the right of that is pepper jack with 50/50 paprika and chille powder.<br />
The bottom ones are both Gouda. One on the left has a layer of Dill rubbed into it, the one on the right, just plain.<br />
<br />
Ready for the smoker.<br />
<img alt="" border="0" src="http://i757.photobucket.com/albums/xx216/Montycaryo/DSC03814.jpg" /><br />
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<br />
4 hours on the smoker with a cool stream of Alder and Cherry woods. <br />
<img alt="" border="0" src="http://i757.photobucket.com/albums/xx216/Montycaryo/DSC03817.jpg" /><br />
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All bagged up and ready for a nice cold nap in the fridge so they can age a bit the smoke mellows. Letting your cheese age for AT LEAST 2 weeks is minimum. A month is better.<br />
These guys are going with us ice fishing for some nice snacks.<br />
By the way, I highly recommend you seal your cheese in FoodSaveer bags as it gets all the air out.<br />
If you don't have a FoodSaver system, wrap TIGHTLY in a few layers of plastic wrap and tape shut.<br />
<img alt="" border="0" height="640" src="http://i757.photobucket.com/albums/xx216/Montycaryo/DSC03818.jpg" width="601" />MHhttp://www.blogger.com/profile/08811665623828972097noreply@blogger.com0tag:blogger.com,1999:blog-8652979174516547100.post-10734491083305075392011-01-05T19:04:00.000-08:002011-01-05T19:04:53.359-08:00Howz about some Pulled Pork?Started with 2 nice butts. Trimmed a little of the thicker fat off the top and scored it. Injected these guys with a mixture of cider vinegar and apple juice. 1 part vinegar to 4 parts apple juice with a tbl of garlic juice/oil added to it.<br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04185.jpg" width="640" /><br />
<br />
All rubbed up and getting ready for a overnight nap.<br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04186.jpg" width="640" /><br />
The next morning, on the grate at 10am along with some of most delicious beans you ever had on the bottom rack. I'll post a recipe for them later, but believe me when I tell you, if you serve them at your next BBQ, you be looked upon as a GOD!!!<br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04190.jpg" width="640" /><br />
<br />
Several hours in, looking pretty good. Foiled them when they hit an internal temp of 175 and let them go until the internal temp hit 205 degrees. <br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04195.jpg" width="640" /><br />
<br />
Smoker hummin away at around 235 give or take a few degrees. Smoked these with lump charcoal and Hickory chunks.<br />
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12.5 hours later, and a short rest period, this is what I ended up with.<br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04198.jpg" width="640" /><br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04200.jpg" width="640" /><br />
<br />
Took the drippings that were in the foil and set that in the freezer to separate the fat. Tossed the fat and ended up with what is commonly referred to as "Liquid Gold". Just before serving, I made a fantastic vinegar based finishing sauce. If you never had pulled pork with a finishing sauce, you don't know what your missin. Pulled pork on a fresh bun with coleslaw and finishing sauce. WOW, thems some good eats right there.<br />
<br />
When doing pulled pork, it's always a good idea to make more than you are going to eat at that time. Take what you don't eat and freeze it in family size portions. Makes a killer pork enchilada dish.MHhttp://www.blogger.com/profile/08811665623828972097noreply@blogger.com0tag:blogger.com,1999:blog-8652979174516547100.post-74714295602163565812010-12-25T09:59:00.000-08:002010-12-25T15:47:30.149-08:00Smoked Butternut Squash Soup. Awesome on a cold Winter's Day.Start of with one butternut squash. skinn it and cut into cubes about 1 1/2 x 1 1/2 inches. Set them in large foil pan or you can make a tray out of some foil. Set the pan in your smoker and give the squash a good dose of smoke. These were in for 1 1/2 hours. Any wood will work for these, but as always, stronger woods will impart a stronger flavor. Alder or Maple work well for this dish. <br />
Here is the squash after it was smoked. No color change, but the aroma was great. I also added a dash of ground rosemary on top of them before I smoked em but forgot to take a pic of that. <img alt="" border="0" height="480" src="http://i757.photobucket.com/albums/xx216/Montycaryo/DSC03803.jpg" width="640" /><br />
<br />
After the smoke, we need to dice one very large or 2 medium onions and saute them in a large pot with 3 tbls butter. While this is sauteing, take one red bell pepper, cut in half and roast it on an open flame till it's slightly charred. When done, dice and add to the onions along with 1/4 tsp of finely ground rosemary. Cook all this until the onions turn clear.<br />
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Next, add 1 1/2 quarts of chicken stock and add the sauteed onions and roasted peppers along with 1 1/2 cups of diced potatoes and 2 tsp of paprika, 2 tsp of black pepper and 1/2 tsp cayenne pepper.<br />
<img alt="" border="0" height="480" src="http://i757.photobucket.com/albums/xx216/Montycaryo/DSC03806.jpg" width="640" /><br />
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Brought this to a boil then turned down to a simmer for 30 minutes.<br />
<br />
Next, remove from heat and run 2 separate batches in the blender. (CAUTION. This is going to be HOT HOT HOT.) Once done, return to stove, bring back to a near boil and add 3/4 cup of heavy cream.<br />
<br />
Here is a bowl I had for lunch. I tried to get creative with bit of cream in the center, but the design didn't turn out the way I wanted it to. I was never good in art class when in school.<br />
<img alt="" border="0" height="480" src="http://i757.photobucket.com/albums/xx216/Montycaryo/DSC03807.jpg" width="640" /><br />
<br />
A very good soup with a moderate smoky taste and aroma, and a rich, creamy and velvety texture.<br />
For a subtle variation on taste, try substituting the regular taters with some sweet taters.MHhttp://www.blogger.com/profile/08811665623828972097noreply@blogger.com1tag:blogger.com,1999:blog-8652979174516547100.post-55869248496635662552010-12-25T09:43:00.000-08:002010-12-25T16:00:58.845-08:00What to do with homemade sausage, venison, mushrooms cheese & bacon?Well make a fatty of course. A fatty for those who don't know, are a 1# chub of breakfast sausage rolled flat and have ingredients placed inside then rolled up and smoked. Some place a weave of bacon over it, some don't. There are countless ways to make these and the recipes are only limited to your imagination. I do however suggest you stay away from making these with skittles, gummy bears or sardines. <br />
<br />
Started with 1# of homemade breakfast sausage (eat your heart out Jimmy Dean), then added 1/2# of sausage from some cheese brauts I made and 1/2# of Italian sausage. 2# total. <b>This in an extra fat fatty</b>. Usually, just a pound of good breakfast sausage is used. Into a gallon sized zip loc bag and rolled it out.<br />
<img alt="" border="0" height="480" src="http://i757.photobucket.com/albums/xx216/Montycaryo/DSC03728.jpg" width="640" /><br />
<br />
Slice the sides of the bag and open it up.<br />
Added a nice piece of venison backstrap to it, cut down the center lengthwise.<br />
<img alt="" border="0" height="480" src="http://i757.photobucket.com/albums/xx216/Montycaryo/DSC03730.jpg" width="640" /><br />
<br />
Added some "Hen of the Woods" mushrooms I found this year while setting up deer stands along with some minced garlic. Any good "Edible" shroom will work, but I am very partial to the wild ones. (KNOW your shrooms or you'll know your mortician lol) <br />
<img alt="" border="0" height="480" src="http://i757.photobucket.com/albums/xx216/Montycaryo/DSC03731.jpg" width="640" /><br />
<br />
And of course, CHEESE.<br />
<img alt="" border="0" height="480" src="http://i757.photobucket.com/albums/xx216/Montycaryo/DSC03732.jpg" width="640" /><br />
<br />
After all the ingredients that you like are added, use the bag to help make a cylinder out of the meat so everything is wrapped up inside. Tapper and pinch down the ends. When done, the shape should look like one of the Jimmy Dean sausage tubes you buy in the store.<br />
<br />
Keep the sausage on the plastic and lets start your bacon weave.<br />
Start by laying out strips of bacon on wax paper lengthwise. Next, start weaving the other strips into it until you have a woven square. Now, take the sausage that is on the plastic and roll it off onto the center of the bacon square. By turning the wax paper so the bacon square is a diamond shape, that will give you the weave that I have below. Either way will work. Now, take one end of the wax paper and bring it over the top and help the bacon off of it. Do the same with other side and sorta smear the pieces together and tuck in the ends. Keep it one the wax paper till your ready for the smoker as it makes it easier to handle. When time to smoke it, simply roll it off onto the grates.<br />
You can also make this in the oven if you do not have or choose not to smoke it. If the bacon is not crispy, turn temps up a bit to 300-325 until bacon starts to crisp. <br />
<br />
Made a nice diagonal bacon weave. I find the cheaper the bacon, the better it works. It makes for a crisper crust than the thick cut stuff.<br />
<img alt="" border="0" height="480" src="http://i757.photobucket.com/albums/xx216/Montycaryo/DSC03733.jpg" width="640" /><br />
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After about 4 hours in the smoker.<br />
<img alt="" border="0" height="480" src="http://i757.photobucket.com/albums/xx216/Montycaryo/DSC03735.jpg" width="640" /><br />
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Cut in half.<br />
<img alt="" border="0" height="480" src="http://i757.photobucket.com/albums/xx216/Montycaryo/DSC03736.jpg" width="640" /><br />
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A nice view of a cut piece.<br />
<img alt="" border="0" height="480" src="http://i757.photobucket.com/albums/xx216/Montycaryo/DSC03737.jpg" width="640" /><br />
Now allot of folks makes these for breakfast but this one went for dinner. Can't you just see something like this platted with some country gravy over the top??? <br />
Usually, I find that the smoke overpowers the already smokiness of the bacon. This time, I used a very neutral wood, Oak, with no additional flavor wood. Came out perfect. Next time I make something like, MORE CHEESE, MORE SHROOMS.MHhttp://www.blogger.com/profile/08811665623828972097noreply@blogger.com0tag:blogger.com,1999:blog-8652979174516547100.post-28792530463754360262010-12-25T09:06:00.000-08:002010-12-26T07:03:27.847-08:00Making your own deli meatEverything is going up in cost and food is no exception. Priced meat lately? Take a stab at making your own deli meat. Its easy to do, tastes great, your in control of the ingredients and if you find a nice piece at a reduced price cuz it's getting closer to the "sell-by" date, it's even more economical. Plus, it's fun.<br />
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First, the victim. A nice lean chunk of beef round bottom.<br />
<div id="post_message_157165"><img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04489.jpg" width="640" /><br />
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After a good rinse, I gave it a light coat in some EVOO and covered fresh dried ground rosemary, granulated garlic, CBP and onion powder. Equal amounts except for the CBP, a bit more of that.<br />
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All rubbed up.<br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04492.jpg" width="640" /><br />
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In a foodsaver bag for an overnight nap. A large zip loc will work as well.<br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04493.jpg" width="640" /><br />
<br />
Just about to hit the smoker.<br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04494.jpg" width="640" /></div><div id="post_message_157165">Smoked this one for 3 hours with a mix of Apple and Alder. That's all I had on hand</div><div id="post_message_157165">but would have like to use a nice aromatic Cherry.</div><div id="post_message_157165"><br />
</div><div id="post_message_157165"><br />
</div><div id="post_message_157165"><img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04498.jpg" width="640" /><br />
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Now here is the good part. I finished it in THE OVEN<img alt="" border="0" class="inlineimg" src="http://www.smoked-meat.com/forum/images/smilies2/eek.gif" title="Eek" /><img alt="" border="0" class="inlineimg" src="http://www.smoked-meat.com/forum/images/smilies2/eek.gif" title="Eek" /><img alt="" border="0" class="inlineimg" src="http://www.smoked-meat.com/forum/images/smilies2/eek.gif" title="Eek" /><img alt="" border="0" class="inlineimg" src="http://www.smoked-meat.com/forum/images/smilies2/eek.gif" title="Eek" /><br />
Yeah that's right, I said it, the OVEN.<br />
I used my Big Chief for this as I really just wanted to get a nice smoke on it. I actually planned on using the oven to finish. Now when it comes to slicing, you can't beat a good slicer. I use an old Rival chrome one that I won on a ebay auction. All steel gears and it doesn't bog down. A good quality "graton" style knife works good too.</div><div id="post_message_157165"><br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04499.jpg" width="640" /><br />
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Sliced up and packaged. Allot cheaper than store bought and it was fun.<br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04500.jpg" width="640" /><br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04501.jpg" width="640" /></div>MHhttp://www.blogger.com/profile/08811665623828972097noreply@blogger.com0tag:blogger.com,1999:blog-8652979174516547100.post-40278462141550465592010-12-23T20:34:00.000-08:002010-12-26T09:25:30.138-08:00Bone In Pork Loin, Braised Red Cabbage, Walnuts & Apples with Apple Cider/Baslmic Vinegar reduction sauce.A couple months ago, I entered an online BBQ contest. Yup, they have such a thing. Came in third. Not too bad considering the competition. <br />
Stated with a 8# bone in pork loin. <br />
<br />
Let sit at out for approx 30 minutes to relax the meat and let it come up to room temp.<br />
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Next was a nice hard sear to brown all the sides, minus the bone side as it is concave in shape. Did this in my Dutch Oven.<br />
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After that, I scored the top thru the fat and slightly down into the meat and applied a good slather of mustard. For those of you that may not know about applying mustard to meat like this, is totally melts away and leaves ZERO taste behind. Use it to hold the rub to the meat.<br />
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<br />
The herbs used were as follows.<br />
5 cloves of Garlic minced.<br />
1 Tbl ground Fennel seed.<br />
3 Tbl Fresh garden picked Parsley.<br />
2 tsp Kosher salt.<br />
1 Tbl ground black pepper.<br />
<br />
Onto a 230 degree smoker where it sat for approx 5 hours. Smoked to an internal temp of 163 degrees. I did not spritz or mop at all the whole time. I had a pan below which I added approx 1/2 gal of apple cider to to help keep things moist inside.<br />
Removed and foiled and let rest for 30 minutes.<br />
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The end results. On the platter with Cabbage and Fresh sprigs of Rosemary and Parsley.<br />
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<br />
Reductions sauce was 1 C Apple Cider and 1 C of Balsamic Vinegar.<br />
Brought to a boil and stirred constantly until reduced down to around 2/3 C. Let it cool down slowly where it stated to thicken up. An absolute must for any pork dish. A real nice sweet/tang that really compliments the pork.<br />
<br />
Forgot pics of the cabbage<img alt="" border="0" class="inlineimg" src="http://www.smoked-meat.com/forum/images/smilies2/eek.gif" title="Eek" /><br />
The red cabbage was pretty simple. 1 Med/Large head quartered and sliced thin. I used my mandolin slicer.<br />
<br />
Stared by toasting the Walnuts in a pan. Set them aside. Next, melt 2 Tbl of butter in pan until it starts to foam up. Add 1 thin sliced medium onion and stir until soft. <br />
Add cabbage and cook, stirring often until it starts to tender up a bit. <br />
Add 1 bay leaf, 1/2 C Apple cider 1 T red wine vinegar. Reduce heat to low, cover and cook, stirring every now and then for approx 45 minutes. Watch towards the end as the liquid can cook out and it can burn.<br />
<br />
The last 5 minutes of the cook, take 1 sweet apple, I used a Fireside from our tree. Peel it, and cut into small pieces about 1/8” thick by 1” x 1”. Cook approx 5 minutes or until they start to get tender.<br />
<br />
Serve cabbage onto plates and top with toasted Walnuts. Season to taste with salt and or pepper.<br />
Slice pork and serve with a good drizzle of reduction sauce over it and on the side. Delicious.MHhttp://www.blogger.com/profile/08811665623828972097noreply@blogger.com0tag:blogger.com,1999:blog-8652979174516547100.post-79350011989646461872010-12-23T20:16:00.000-08:002010-12-27T18:36:16.400-08:00Romanian Pastrama??? Yup!<b></b>A smoke I did a few weeks ago. Pork Pastrami, or Romanian Pastrama.<br />
<div id="post_message_159211">Off all the pastrami like meats I have made, this is by far the tastiest........So far. Packed with flavor,</div><div id="post_message_159211">the taste is HUGE. Allot of things going on when you bite into it. A very multi- dimensional flavor to it. <br />
<br />
The meat used. Pork shoulder 9# after trimming the fat away.<br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04433.jpg" width="640" /><br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04432.jpg" width="640" /><br />
<br />
The spices being used on this one. Not pictured is the Tender Quick. <br />
<br />
Black pepper<br />
Granulated Garlic<br />
Onion Powder<br />
Brown Sugar Paprika<br />
Ground Juniper Berries<br />
Ground Clove<br />
Cinnamon<br />
Rosemary<br />
Ground Fennel<br />
Ground Allspice<br />
Mace<br />
Ground Coriander <br />
Ground Mustard<br />
3 Small ground Bay leaves<br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04445.jpg" width="640" /><br />
Just like the Buckboard Bacon, remove the bone in the meat along with the gland. For some reason, the pics of this step vanished. If I find them, I will post them. For now, refer to the Buckboard Bacon post on this step.</div><div id="post_message_159211"><br />
Rubbed in the Tender Quick (1 Tbl per pound of meat) <img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04447.jpg" width="640" /> <br />
<br />
Tied the shoulder up and rubbed in the spices.<br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04448.jpg" width="640" /><br />
<br />
Into the food saver bag where it will take a nice long nap. Make sure to flip the bag twice daily to ensure juices eistribute evenly and don't pool in the bottom of the bag.<br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04449.jpg" width="640" /><br />
<br />
14 Days later, time to wake it up. Just out of the foodsaver bag.<br />
<img alt="" border="0" height="479" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04536.jpg" width="640" /><br />
<br />
After a good rinsing.<br />
<img alt="" border="0" height="479" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04537.jpg" width="640" /><br />
<br />
I had to retie the should a bit tighter. Then added the final rub for the smoke.<br />
I measured everything out Whole, uncracked, then added to my coffee grinder and and ground up.<br />
<br />
3 Tbl Whole melange peppercorns<br />
1 Tbl Whole Mustard seed <br />
2 Tbl Whole Coriander <br />
2 tsp Whole juniper berries <br />
<img alt="" border="0" height="479" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04538.jpg" width="640" /><br />
<br />
On the smoker at 180 degrees for about 2 hours with a good steady stream apple smoker. I used Apple chips on this, not dust, not chunks, but chips. Filled the charcoal basket about half way then added a layer of chips, more charcoal, more chips and so on until I reached the top. I might stick with chips when using the UDS as this smoke there were no temp spikes or drops and the smoke was neither pumping out or fizzling but very steady. Then raised the temps to 235 where it hummed along all day and pulled it out when the internal hit 177 degrees. Total smoke time was 9 hours.<br />
<img alt="" border="0" height="479" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04539.jpg" width="640" /><br />
<br />
Out of the smoker and about to wrap in foil where is will sit on the porch overnight to rest and chill. About 30 degrees on the porch so no need to take up space in the fridge.<br />
<img alt="" border="0" height="479" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04540.jpg" width="640" /><br />
<br />
After a night of rest, time to start slicing.<br />
<img alt="" border="0" height="479" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04541.jpg" width="640" /><br />
<br />
On my buckboard bacon I did the other day, I sliced the meat the short way as I could not fit it on my slicer tray. This one I wanted to slice lengthwise, but first I had to cut it in half to do so.<br />
<img alt="" border="0" height="479" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04542.jpg" width="640" /><br />
<br />
Rival did it's job. So much easier to cut this stuff when it is chilled.<br />
<img alt="" border="0" height="416" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04543.jpg" width="640" /><br />
<img alt="" border="0" height="479" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04544.jpg" width="640" /><br />
<br />
And into foodsaver bags and off to the freezer.<br />
Have some sauerkraut to can up and can't wait to make some Rubens with this stuff. <br />
<img alt="" border="0" height="479" src="http://i634.photobucket.com/albums/uu65/montec125/DSC04545.jpg" width="640" /><br />
<br />
And that concludes another smoke. Hope you enjoyed it. All I can say is making pastrami from pork shoulder rocks. Give it a try sometime. Any questions on this smoke or others, all ya gotta do is ask.</div>MHhttp://www.blogger.com/profile/08811665623828972097noreply@blogger.com0tag:blogger.com,1999:blog-8652979174516547100.post-29989396054260478422010-12-23T18:44:00.000-08:002010-12-26T07:07:11.685-08:00Wild Game. The Original Fast Food. Venison Pastrami.<span id="goog_696576064"></span><span id="goog_696576065"></span>Are you a hunter? You know a hunter? If so, then this a must try. Venison Pastrami.<br />
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<br />
The satisfaction of harvesting a wild animal goes beyond description. Being at one with the outdoors, learning the behavior of the game you pursue and bringing it home to the table, free from hormones and antibiotics. Just pure protein. From the field, to your plate. <br />
We will start with 3 cuts from the hind quarters of 2 deer we harvested this year. Each weighing in around 2#.<br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC03916.jpg" width="640" /><br />
<br />
First step in this was to make my brine. This consisted of the ingredients in the following photo with 1 1/2 cups water, brought to a near boil and simmered for 30 minutes.<br />
Spices are as follows starting at the top going clockwise.<br />
1 Tbl Crushed Juniper Berries.<br />
1 1/2 Tbl Cracked Peppercorns (I used the colorful mixture of peppercorns for this)<br />
1/2 Tbl Cracked Mustard Seed<br />
1 tsp Fennel<br />
1 tsp Rosemary<br />
1 Tbl Pickling Spice<br />
3 Bay leaves<br />
Not pictured because I forgot was. <br />
1/2 Tbl Brown Sugar<br />
1 tsp Minced Garlic<br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC03914.jpg" width="640" /><br />
<br />
After the simmer, this was set to let cool then added 1 Tbl Tenderquick.<br />
Used my brine needle and pumped each piece several times while they say in a small glass cassarole pan. (Sorry, forgot the pics of this process) After they sat for a while, the liquid that leaked from them was spooned of and reloaded my brine needled and injected them once more.<br />
<br />
<br />
Now it’s time to add the first rub. <br />
Again, starting at the top going clockwise, the spices are.<br />
1 1/2 Tbl Black Pepper<br />
1 tsp Granulated Garlic<br />
1 tsp Granulated Onion<br />
1 1/2 Tbl Brown Sugar<br />
1/2 Tbl Paprika<br />
1/4 Tbl Ground Juniper Berries<br />
1/4 tsp Ground Clove<br />
1/4 tsp Cinnamon<br />
1 Tbl Tenderquick per pound of meat<br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC03915.jpg" width="640" /><br />
<br />
Next step was to coat all 3 pieces of meat with the rub. I sprinkled it lightly at first, giving the moisture in the meat time to wet the spices and hold them to the surface. Then I sprinkled the remainder on, rubbed it a bit till it stuck.<br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC03917.jpg" width="640" /> <br />
<br />
Next, into zip lock bags sealed up tight, then all 3 individual bags were put into a 1 gallon bag and into the fridge for a week. (1 day for every 1/4" of thickness measured from the center out on the thickest piece) During this time, I turned the bags over 2 times a day so any liquid that was at the bottom would be at the top and baste the meat, so to speak.<br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC03918.jpg" width="640" /><br />
<br />
After a week in the fridge, it was time to take them out. Here you can see just how dark they became.<br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC03925.jpg" width="640" /><br />
<br />
I then rinsed off the rub that had been on there for the past week with cold water.<br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC03926.jpg" width="640" /><br />
<br />
Patted dry, its now time for the final rub. This consists of, starting at the top, going counter clockwise this time.<br />
3 Tbl Ground (Melange) Peppercorns. (Would cut in half next time)<br />
1 Tbl Cracked Mustard Seed<br />
2 Tbl Cracked Corriander<br />
2 tsp Ground Juniper Berries. <br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC03927.jpg" width="640" /><br />
<br />
Same things as before. Sprinkled it on all 3 pieces of meat until the moister darkend it, then added the rest.<br />
Here they are, all ready for a good smoke.<br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC03928.jpg" width="640" /><br />
<br />
Smoked for 9 hours at 195 degrees with Cherry Wood. At roughly the 7 hour mark, internal temps were 145. I pulled each of them out, sat them in a double layer of heavy foil and added 1 Tbl of beef broth to each one. Wrapped up tight and back into the smoker.<br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC03931.jpg" width="640" /><br />
<br />
At 9 hours, internal temps were 164 degrees. Removed them and let them rest for one hour. Here is one of them out of the foil.<br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC03932.jpg" width="640" /><br />
<br />
I know I should have let them go to the fridge before slicing, but I couldn’t help it. I had to try some. Took the smallest one and cut it open. Color was great. Very very moist with wonderful flavor and texture. <img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC03934.jpg" width="640" /><br />
<img alt="" border="0" height="480" src="http://i634.photobucket.com/albums/uu65/montec125/DSC03933.jpg" width="640" /><br />
<br />
Only thing to do now is to let th<span style="font-family: inherit;">em</span> cool in the fridge overnight, slice thin and freeze in serving size portions in foodsaver bags. This pastrami is a delicacy and eaten on homemade Rye bread with home canned sauerkraut and some Swiss. Well let's just say that makes for a very memorable lunch.<span style="font-family: inherit;"></span><i style="font-family: inherit;"></i><br />
<i style="font-family: inherit;">Any questions on this, as with any of my posts, all you have to do is ask. </i><span class="tl"></span><br />
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Hope you enjoyed this post. There are several ways to enjoy wild game, but pastrami has to be the best !!!MHhttp://www.blogger.com/profile/08811665623828972097noreply@blogger.com0tag:blogger.com,1999:blog-8652979174516547100.post-13152656250214733682010-12-22T21:40:00.000-08:002010-12-27T18:34:00.500-08:00Making Buckboard BaconWhat's your idea of bacon? That flat ultra fatty thin sliced slivers of meat they pass off in the stores as BACON???? Well, how about some Buckboard Bacon. Made from pork shoulder, this bacon is far better than any store bought stuff. And the plus side. YOU KNOW just what ingredients are going in it.<br />
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Let's get started.<br />
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First off, you need a good quality pork butt. You can get these at Sams club, Wal-Mart or better yet, your local butcher.<br />
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We are starting with a 7# 2oz UNTRIMMED butt.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyoEIjcqaK98jqAIYFhsnbPG4zOt4j97jR-VGMDPFM0CJUhxP0oa9FqTcZav3354FIkjIAXoI4wg9D6Ejs9nE2Y6uddzISl4TEKsdfm-Gj2-wEUU3z0nPeU-JaMOJc8hzYfQnG38_Czwgr/s1600/DSC04450.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyoEIjcqaK98jqAIYFhsnbPG4zOt4j97jR-VGMDPFM0CJUhxP0oa9FqTcZav3354FIkjIAXoI4wg9D6Ejs9nE2Y6uddzISl4TEKsdfm-Gj2-wEUU3z0nPeU-JaMOJc8hzYfQnG38_Czwgr/s640/DSC04450.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGt4pi3xFJrprsAdcFNaxUAofj-ESvBdWXxDBc2o-oxxpMIHQhcrOJojwDOeBQCA0yApLNzW9geCaGuvViEU0Pwob6ERJHfr8rEoz-4NP4B23ehJWDZgDkUTQZmWKUdse0c6S_iqeOtEEr/s1600/DSC04451.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGt4pi3xFJrprsAdcFNaxUAofj-ESvBdWXxDBc2o-oxxpMIHQhcrOJojwDOeBQCA0yApLNzW9geCaGuvViEU0Pwob6ERJHfr8rEoz-4NP4B23ehJWDZgDkUTQZmWKUdse0c6S_iqeOtEEr/s640/DSC04451.jpg" width="640" /></a></div><br />
On these pork butts, there is going to be a gland. You will want to remove this before further processing.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnYgSYOQYBoRDU3JNegxru8Jfmsk4E19b5R2iceQC8LIGPPyvScJWaNU4tIwe8NmrXmt6lREgUJBney6rZPclH2Mzfb8CCwcwxEyMtxFef5cYu8CqCEGEKLT0moWPj-eeNLXxI8MgtJwo/s1600/DSC04453.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnYgSYOQYBoRDU3JNegxru8Jfmsk4E19b5R2iceQC8LIGPPyvScJWaNU4tIwe8NmrXmt6lREgUJBney6rZPclH2Mzfb8CCwcwxEyMtxFef5cYu8CqCEGEKLT0moWPj-eeNLXxI8MgtJwo/s640/DSC04453.jpg" width="640" /></a></div>Once the gland is removed, the next step is to remove the bone. This is pretty easy to do, just take your time and make small cuts till it's removed.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrc263HtY-Nu76q5g_WYL6Rp6c-il-W6m-x1vpjeq22Sx4-IwgT1lo79JTC35w4fAtqBi-IvaA3zlky-_veqxshRlOjBnCSQTLM2hkPTHGFqPbCz8qDMM85RdNMx8uQWFqc-6nxMPlsqc/s1600/DSC04454.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrc263HtY-Nu76q5g_WYL6Rp6c-il-W6m-x1vpjeq22Sx4-IwgT1lo79JTC35w4fAtqBi-IvaA3zlky-_veqxshRlOjBnCSQTLM2hkPTHGFqPbCz8qDMM85RdNMx8uQWFqc-6nxMPlsqc/s640/DSC04454.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQVFasS11LvXGPXCZiP0bYvb0yBeMEBK4JZ5ZrnQjqLavsx1kcn73luVlWaLNzy8hnul9TizWVVJ2IwulW0yWElaoU0anUgq2dMf7GUkrsMjKtM4jhMCu3PFLpjFy2JtVUYgzrPe5Beq3j/s1600/DSC04455.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQVFasS11LvXGPXCZiP0bYvb0yBeMEBK4JZ5ZrnQjqLavsx1kcn73luVlWaLNzy8hnul9TizWVVJ2IwulW0yWElaoU0anUgq2dMf7GUkrsMjKtM4jhMCu3PFLpjFy2JtVUYgzrPe5Beq3j/s640/DSC04455.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQWN2-pxFG1704SrS0bV3NniA77-oCPKkXSlf1UIZxIxwOiivKGUXollNhMP6maD5KKzsCJj_gVi1TnHcvrijdS_nUOEMMWNFnz61ifvtXzwBZCeDltPBwBhKG50YJvH1s5cNK8yQxEeT4/s1600/DSC04456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQWN2-pxFG1704SrS0bV3NniA77-oCPKkXSlf1UIZxIxwOiivKGUXollNhMP6maD5KKzsCJj_gVi1TnHcvrijdS_nUOEMMWNFnz61ifvtXzwBZCeDltPBwBhKG50YJvH1s5cNK8yQxEeT4/s640/DSC04456.jpg" width="640" /></a></div>Since we are making bacon, which is a "cured" meat, we are going to have to use some sort of cure right? One of the easiest cures to use is Morton's Tender Quick. This can be found at many stores in the spices section. If not, it can be ordered online. When using cures, it is very important that one does not deviate from the proper amounts needed per pound. <br />
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We are going to make a brine and inject that into the meat under the fat cap only as spices and cure will not penetrate the fat cap. If you choose to remove the fat cap, than you may skip the brine injection step. Use a nice large pyrex casserole dish for this so you don't get juices everywhere.<br />
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Brine for this is 1/2 C water, 2 Tbl TQ, 1/2 Tbl Paprika and 1 Tbl Molasses. Inject just under the cap evenly and spaced out. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrYUT-8DB0s2IJctGKfxrCtG2D2ZdQSw9YRJq5x25FGwBVgvqrWdzyS_kFi1iEBitxxYkX73HMBIPPGQBo4wL8SqPWlMPPvSr0bL9rtFAhL-DnzGl-kEt4dLf-U9Tes1iRkTgT-6unMrAK/s1600/DSC04457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrYUT-8DB0s2IJctGKfxrCtG2D2ZdQSw9YRJq5x25FGwBVgvqrWdzyS_kFi1iEBitxxYkX73HMBIPPGQBo4wL8SqPWlMPPvSr0bL9rtFAhL-DnzGl-kEt4dLf-U9Tes1iRkTgT-6unMrAK/s640/DSC04457.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUGC6zcSfE84NS19uC41R6jquV1nhrYJB_4ViidVcQG4jdYeXyhIEpF7mbsTOUzMieJA3owHupvJKoLlXmC8n4SRacMnu0LRPSXAWGQuj5uaOgIVs5YJBILT_l6j4uKqP0a4GsJe2m2uRQ/s1600/DSC04458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUGC6zcSfE84NS19uC41R6jquV1nhrYJB_4ViidVcQG4jdYeXyhIEpF7mbsTOUzMieJA3owHupvJKoLlXmC8n4SRacMnu0LRPSXAWGQuj5uaOgIVs5YJBILT_l6j4uKqP0a4GsJe2m2uRQ/s640/DSC04458.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUKpXqu1k9Y-RIBhc9-Pz4H_dCVcsK2JXJCEseNzpGCwErdRhlWiTyqTUkIPy5EAZNYMEOKg7sfz6NhYN7KhGRqaiE85fnCQYSnbKU11Unxy88Y2SIZGKWdGCNiyuBA5ab4qSxQj2aTv0S/s1600/DSC04459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUKpXqu1k9Y-RIBhc9-Pz4H_dCVcsK2JXJCEseNzpGCwErdRhlWiTyqTUkIPy5EAZNYMEOKg7sfz6NhYN7KhGRqaiE85fnCQYSnbKU11Unxy88Y2SIZGKWdGCNiyuBA5ab4qSxQj2aTv0S/s640/DSC04459.jpg" width="640" /></a></div>That big piece of pork is gonna need some support, so fetch your bakers string and truss is up nice and snug. Remove from the casserole dish and set on a cutting board and tie loose ends and such from floppin around. This also makes the end product nice and tight when it comes time to slice.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTVt12wesfR1HBTYNmqP9kBQPKMbX8twvrVnfFBzTVIp9gx85QnGHTAkdc7Tq_HMEEuRPAdwrXjjkKhpPFWC4ewp5N4lRPm7GbrWmCMmd8m9oBVWo7KCBsdnuuiXIZcFxwWpHNXt1RhQr/s1600/DSC04461.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTVt12wesfR1HBTYNmqP9kBQPKMbX8twvrVnfFBzTVIp9gx85QnGHTAkdc7Tq_HMEEuRPAdwrXjjkKhpPFWC4ewp5N4lRPm7GbrWmCMmd8m9oBVWo7KCBsdnuuiXIZcFxwWpHNXt1RhQr/s640/DSC04461.jpg" width="640" /></a></div>Now lets give this some color. How about a sprinkle of Paprika? If you have a strainer like the one shown, it works great. Just put your paprika in it and gently tap the sides as you hover it over the meat. It will give the meat a nice even coating. You can also just do it by hand and get equal results.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirfdzMJ6Olr39cetSGBXjr-bApEXTH8ctPF_Wp-yPcdvU70Usqdem9GsH7pCQvZHCAo9yqNoFrD_ldfgi90YAE-MoNtZHtjHkPJQOxbz-bCZPssTEGTeaqYu9X43WvTtehMeUPb10L8jK-/s1600/DSC04462.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirfdzMJ6Olr39cetSGBXjr-bApEXTH8ctPF_Wp-yPcdvU70Usqdem9GsH7pCQvZHCAo9yqNoFrD_ldfgi90YAE-MoNtZHtjHkPJQOxbz-bCZPssTEGTeaqYu9X43WvTtehMeUPb10L8jK-/s640/DSC04462.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipTYYdPAWeuKXei29_OwqSIkPQ8Kz0tLf_wFSKDlbp01eEYbqPVsD93Y9bgkytrPoE5gTlcatQzT_ZdLCo_GTq04o8bsFdUp7MGsQWvmVviO2ZcLTkojHuSRJZRY9DS-eGKTVTK5fu-qbn/s1600/DSC04463.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipTYYdPAWeuKXei29_OwqSIkPQ8Kz0tLf_wFSKDlbp01eEYbqPVsD93Y9bgkytrPoE5gTlcatQzT_ZdLCo_GTq04o8bsFdUp7MGsQWvmVviO2ZcLTkojHuSRJZRY9DS-eGKTVTK5fu-qbn/s640/DSC04463.jpg" width="640" /></a></div>Now for the cure. Used the same method of applying the Tender Quick as I did for the Paprika.<br />
It is important that the entire surface is completely AND evenly coated. Top and sides. Do not worry about the fat cap as you injected that area. If you DID decide to remove the fat cap, then the bottom must be coated with tender quick as well. Remember, 1 Tablespoon per pound of meat. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEippOn1izSbuGIdep6mtDDIP3UjDMjl2Z2mGbxH-TabOqwFN2ZVLesdoqVKDIRDtfZUISC9eEfWxrNHsO3uasLI7TjVa9dLnStfms2a1Yv78Q_wZtqj4jNY1LKF2drdOuoIOHvczy1LQvmp/s1600/DSC04464.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEippOn1izSbuGIdep6mtDDIP3UjDMjl2Z2mGbxH-TabOqwFN2ZVLesdoqVKDIRDtfZUISC9eEfWxrNHsO3uasLI7TjVa9dLnStfms2a1Yv78Q_wZtqj4jNY1LKF2drdOuoIOHvczy1LQvmp/s640/DSC04464.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXHw8Y3hqQxv2xiwcCfkGFUxg-QFWwSeYUw1v2E9da9AZV6qbJ03rYz61fj1v4u9tmbFD8L798hbsW4lZuVwMZkhYuuxxonnamaVjoiuwunDMs3lDPnsrXsVOAgWBdhjh2HLjluuVlMrAP/s1600/DSC04465.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXHw8Y3hqQxv2xiwcCfkGFUxg-QFWwSeYUw1v2E9da9AZV6qbJ03rYz61fj1v4u9tmbFD8L798hbsW4lZuVwMZkhYuuxxonnamaVjoiuwunDMs3lDPnsrXsVOAgWBdhjh2HLjluuVlMrAP/s640/DSC04465.jpg" width="640" /></a></div><span id="goog_1904152803"></span><span id="goog_1904152804"></span><span id="goog_1904152803">After we have done all this, it's time to set the meat in the fridge where it will cure. You can use the big zip loc bags or food saver bags. Which ever is easiest for you. A tip on food saver bags, roll the bag down before you try to stuff that big chunk of meat in there. It's allot easier. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrDfcur0fPymiLPa2oTIwk6cQ20zTbGD4GcY3SWIcwuDz__LkhTeQX1f-wpRtoLOi2X6ovSixEGzBeADOPrwA9XSeuU6FzJ0KhyesC2948swYjfsTQ9y1hD0YW2A5PTrQvNhGG3jKSeBg/s1600/DSC04460.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrDfcur0fPymiLPa2oTIwk6cQ20zTbGD4GcY3SWIcwuDz__LkhTeQX1f-wpRtoLOi2X6ovSixEGzBeADOPrwA9XSeuU6FzJ0KhyesC2948swYjfsTQ9y1hD0YW2A5PTrQvNhGG3jKSeBg/s640/DSC04460.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidkelfWah6TWYP5HtR6sBj4vBLWlOtvNCfCKQqhxPiT5Hs1sgm6Jg-MVMsb98up98_rPoYFSy4ys4sWpt93trXTzJC2me1Q4XSzx2HImXoFFYFnWyIp-Jp-Y4VEcnu0EtSu2We8qW0Gwvh/s1600/DSC04468.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidkelfWah6TWYP5HtR6sBj4vBLWlOtvNCfCKQqhxPiT5Hs1sgm6Jg-MVMsb98up98_rPoYFSy4ys4sWpt93trXTzJC2me1Q4XSzx2HImXoFFYFnWyIp-Jp-Y4VEcnu0EtSu2We8qW0Gwvh/s640/DSC04468.jpg" width="640" /></a></div>Take any juices that remained in the casserole dish along with any TQ and spices that came loose on the cutting board and add that to the inside of the bag along with 2 Tbl of Molasses and 1 1/2 Tbl of Paprika. It will make sort of a thick slurry. <span id="goog_1904152803">Once inside, simply roll the bag up and seal. Do not seal tight, leave a small amount of air in there, so liquids can move around freely.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHkeh82ggNGOga3FsJYe5ZLRq7WrZJ9i5l1tLkxJyjcueMQlojzkv-hwRUSI4UxUCh6wY8IGUCEDIf3j0l2ynkUCOi5m7e1iceG_a8xo95L-b113inUsDvTGCgC2UnmIcCtq-6LgldaMpt/s1600/DSC04469.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHkeh82ggNGOga3FsJYe5ZLRq7WrZJ9i5l1tLkxJyjcueMQlojzkv-hwRUSI4UxUCh6wY8IGUCEDIf3j0l2ynkUCOi5m7e1iceG_a8xo95L-b113inUsDvTGCgC2UnmIcCtq-6LgldaMpt/s640/DSC04469.jpg" width="640" /></a></div><span id="goog_1904152803"></span><span id="goog_1904152804"></span><span id="goog_1904152803">Curing time is based on the thickness of meat. For every 1/4" of meat measured from the center out at the thickest point, it will need to cure for 1 day. Meaning. If the pork butt is laying flat on your counter, and it measures 4 inches at the thickest point, it is 2 inches from the center, which means that the meat will have to cure for a total of 8 days. 4" thick, half of that is 2", 4 quarters in a inch, times that by 2. Simple.... Does that mean that on day number 8 you have to be ready to smoke? No. Things come up, plans change. Letting it sit for a few extra days is not going to do any harm. However, you don't want to start the smoking process early. YOU MUST let the cure do its job. So, for added comfort, add an extra day or two to the cure, just to make sure. Also, make sure to flip the bad twice daily so liquids can distribute around evenly and don't just pool at the bottom of the bag.</span><br />
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<span id="goog_1904152804"></span><span id="goog_1904152804">Ok, its almost smoke time. But first, we have to give it a test fry to see how it is. Slice a small slice from the end and fry it up. How does it taste? If too salty, set the whole piece in your sink with some cold water for about 20 minutes. Remove and repeat the above until it is to your liking. Some people find the Mortons Tender Quick a bit salty for their liking, some don't.</span><br />
<span id="goog_1904152804">This one here just needed a good rinsing under water. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDOJeV6jdrEIoCoskzSu5WocJKJUNNHK5xjrZ6gq1pVfG-0DO_NbSWpgexEJHgHtSW0XtmxMubyL8U2lNuE1RG_t-hm_VcCAQu7Sj65JPH14yt1MplSrrpTH0I_remK4fiak2zsxBGbiN5/s1600/DSC04530.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDOJeV6jdrEIoCoskzSu5WocJKJUNNHK5xjrZ6gq1pVfG-0DO_NbSWpgexEJHgHtSW0XtmxMubyL8U2lNuE1RG_t-hm_VcCAQu7Sj65JPH14yt1MplSrrpTH0I_remK4fiak2zsxBGbiN5/s640/DSC04530.jpg" width="640" /></a></div><span id="goog_1904152803"></span><span id="goog_1904152803">Next step is to fire up your smoker. Don't have a smoker? A Weber kettle can be used as well. Smoked under indirect heat. Look for simple smoker plans here later as I post them. </span><br />
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<span id="goog_1904152803">Some people will smoke their bacon till its done, but I think that dries it out too much. I prefer to smoke it to an internal temperature of 140-145. Your gonna fry it up anyhow and I'd rather have any tasty juices stay in the pan then render out in the smoker.</span><br />
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<span id="goog_1904152803">This is fresh out of the smoker.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI9xv9simOw-S0KFpZmNo0X95VSdcXWr5sRZExozi6awnNqUhk3edtpE3utT9AjW5fxdzWl9DyxlEtu4gmVhdDGd9M0q9eu8UhjqsnWG4qsUyMDBuY74MZ5hslEz69zCcxQM0N_Jb_e7DD/s1600/DSC04531.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI9xv9simOw-S0KFpZmNo0X95VSdcXWr5sRZExozi6awnNqUhk3edtpE3utT9AjW5fxdzWl9DyxlEtu4gmVhdDGd9M0q9eu8UhjqsnWG4qsUyMDBuY74MZ5hslEz69zCcxQM0N_Jb_e7DD/s640/DSC04531.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI80YlGA-qbTKcUFwLTwGUW9lxhafVlAkcdDl8rbYwrCtN31b6I6C1kYz_SZPbJo2EMBtBM9mBQTlkFN6e604-4THTBCITVcKjVduvxKzpLaehBBN5HUFSXFkasjwasxZil7Rdm4Syx0PC/s1600/DSC04532.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI80YlGA-qbTKcUFwLTwGUW9lxhafVlAkcdDl8rbYwrCtN31b6I6C1kYz_SZPbJo2EMBtBM9mBQTlkFN6e604-4THTBCITVcKjVduvxKzpLaehBBN5HUFSXFkasjwasxZil7Rdm4Syx0PC/s640/DSC04532.jpg" width="640" /></a></div><span id="goog_1904152803"> </span><span id="goog_1904152803"></span><span id="goog_1904152803">Sliced up and sealed up in foodsaver bags.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_cLWC6C3RelJjznRnTaKdFnihtE4BqBK2tQuBO-4wUAAlZgK09lmLGH5QzCu5GTxe699pTx6avx97tk6tTHI3h0YVBXkv2V86qaNoWpR3uxqniNzNJ0gqmdUStDHipO1BaqTT4-b2V7oO/s1600/DSC04533.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_cLWC6C3RelJjznRnTaKdFnihtE4BqBK2tQuBO-4wUAAlZgK09lmLGH5QzCu5GTxe699pTx6avx97tk6tTHI3h0YVBXkv2V86qaNoWpR3uxqniNzNJ0gqmdUStDHipO1BaqTT4-b2V7oO/s640/DSC04533.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje96WDonqT0HNkvv9KyCKFIRZzDGSWy-uJxOHgteWknVKlhOAsm5l2YhfyPn0nQm3bDskMVwham9JBLloEhGGqT5-YwkkaUBH0JiqWElGR_74C64CIWJ9W-Nc4yia6raEgWUoLuObocTN5/s1600/DSC04534.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje96WDonqT0HNkvv9KyCKFIRZzDGSWy-uJxOHgteWknVKlhOAsm5l2YhfyPn0nQm3bDskMVwham9JBLloEhGGqT5-YwkkaUBH0JiqWElGR_74C64CIWJ9W-Nc4yia6raEgWUoLuObocTN5/s640/DSC04534.jpg" width="640" /></a></div><span id="goog_1904152803"></span><br />
Well that's it for this smoke. If you ever wondered about making bacon or smoking meats, look into it. It's easier than you think.MHhttp://www.blogger.com/profile/08811665623828972097noreply@blogger.com0