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PHOTO GALLERY of Smoked Pork Products
Replies: 98
by
Devo » Fri Dec 09, 2011 14:57
First post
PHOTO GALLERY of Smoked Pork Products
Post your photos of Smoked Pork Products here (if your post does not contain a recipe).
Started curing 8 days ago.
12lbs. of pork belly
All rubbed down
After 7 days of cure hanging in the refer over night
After two hours of maple smoke...
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I forgot the time you want us to come over? :lol:
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Last post by redzed
Sat Sep 28, 2013 07:09
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BBB
Replies: 4
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nepas » Mon Mar 19, 2012 20:29
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Got the BBB sliced. Buck Board Bacon.
This is the Poli recipe.
Gotta taste so fry some up.
Taste is good.
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I always take a slab from the skin side for bacon then remove the scalpula and the gland.(it is small and easy to find) Then I cut the rest into two pieces that I cure and roll. I have never seen a butt with the skin still on.
Now a picnic soulder is a different story. It always has some hide on...
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Last post by ssorllih
Tue Mar 20, 2012 02:03
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[CHI] Jinhua Ham
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farrellbox » Wed Jan 25, 2012 17:56
I have some information on Jinhua ham, where I live only two hundred kilometers away from Jinhua, what You want to know?
Everything :!:
As far as the sausage. You will want to hang it overnight in your refrigerator between 33 and 40 Fahrenheit or at around 4 Celsius.
I think poaching at 70...
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Last post by farrellbox
Wed Jan 25, 2012 17:56
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My Ham project
Replies: 24
by
Bubba » Thu Dec 08, 2011 01:15
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I started this project on November 27, and thanks to the help of Chuckwagon's advice I understood that the pork meat could still be brined safely when the meat was 1 day away from the sell by date.
Below is a step by step of this project, along with hurdles I had to overcome, if anyone can add to...
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So far so good . No dog food. I think you may have a winner. thanks for the details.
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Last post by ssorllih
Thu Jan 19, 2012 02:25
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Makin' bacon questions
Replies: 2
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nuynai » Tue Jan 03, 2012 16:16
First post
I went to a reputable butcher and got pork belly for making homemade bacon. I made it twice but my pieces didn't have anywhere near the amount of meat that the stuff he sells does. Am I getting the wrong cut. Next time I plan to question him on this. Any input would be appreciated. Thanks in...
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Hi Nuynai,
Check out this link and be sure to use both the horizontal and vertical tools. Move the scanning tool along the belly and you'll see the best part to be looking for when you go to the market.
Something else you might consider is looking for a meat wholesale outlet or a source that...
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Last post by Chuckwagon
Tue Jan 03, 2012 23:31
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ssorllih Bones His Butt
Replies: 32
by
ssorllih » Mon Dec 12, 2011 17:42
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I have four pieces of butt ( the rest of the butts from which I cut the slabs for bacon. My salt and cure were calculated on the mild side at just about 2 percent salt and 150 PPM for nitrite. About .2 percent cure #1. and with a tablespoonful for sugar and a half tablespoon of molassas per pound....
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Thanks Gringo, My fire box will burn chunks with a nise steady smolder if I control the draft. With the weather here topping out at about 45 cold smoking is easy. Pecan is a bit milder that hickory. I have maple and apple on the place. I get oak when I prune one of my trees.
I posted last night...
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Last post by ssorllih
Thu Dec 29, 2011 02:46
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Honey Butt Bacon
Replies: 19
by
DLFL » Tue Dec 20, 2011 23:29
First post
Honey Butt Bacon
Started 12/12/2011
Ingredients:
6 lb. pork butt
1/3 cup sea salt
2 1/4 tsp. Cure #1
1/3 C. packed brown sugar
1/4 C. Wild flower honey
12/19/2011 I pulled the meat, rinsed, and let it rest in the refrigerator over night. This morning I pulled the meat and let it warm up...
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Boy, I'll say... and just look how thick those slices are! Hungry man style! Very nice DL in FL!
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Last post by Chuckwagon
Thu Dec 22, 2011 23:24
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maple cured pork wrapped roulade
Replies: 3
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ssorllih » Wed Dec 21, 2011 04:46
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Here is the plan. I want to prepare an Easter dinner around a roulade made by taking the center section of a pork loin and unrolling it like a scroll about a half inch thin. Then cure that piece of meat with salt and cure#1 and maple syrup. While that is happening I want to prepare a sausage...
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I have some venison that would substitute for the lamb, I could add slightly dried apples and use cider instead of water. There are posibilities here. Thanks
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Last post by ssorllih
Wed Dec 21, 2011 21:03
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Dry Cured Bacon - Do I have problems?
Replies: 7
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widetrackman » Mon Dec 19, 2011 06:07
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(1) Dry cured (2) whole 20# pork bellies, in tub (no bags) 15 days (skin down) overhauled on 10 th day, (used 20 oz on first rub and 12 on overhaul) total 32 oz (2#) Tender Quick + 3 cups Derma sugar. Poured off juices and rotated daily, Results, bellies were limp. You could roll them up. Was cure...
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By frequently turning the bag and the meat the liquid never gets a chance to settle.
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Last post by ssorllih
Tue Dec 20, 2011 18:29
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Buckboard Bacon
Replies: 7
by
Salmonclubber » Sat May 21, 2011 17:55
First post
Hello Everyone
I made a 7 pound Buckboard Bacon I used a 7 pound boned out pork butt and Hi Mtn seasoning's Buckbopard bacon cure this stuff is great I rubbed the butt with cure and placed into the fridge for 10 days actually it was 12 days got busy doing other stuff I turned the butt every other...
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I've been making Canadian Bacon for about a year now. It's easy, not fast, but easy. Beside that it is GOOOOOODD and a fraction of the cost of the store bought stuff.
When I found some other folks were making Buckboard Bacon I had to try it. Start with a Boston Butt, cut out the bone and then...
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Last post by Finley52
Fri Dec 09, 2011 05:53
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Tying a ham.......
Replies: 13
by
OleBull » Fri Nov 25, 2011 03:37
First post
Tying a ham...
Wiązanie szynki....
Sven
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That is the same method as is used to ball and burlap the root ball of a tree when transplanting. It is very secure and will allow rolling the ball like a wheel with the tree horizontal like an axle. When someone is making an expensive piece of meat it is worth taking care of the small details to...
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Last post by ssorllih
Sat Dec 03, 2011 18:50
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Maple Cured Bacon
Replies: 7
by
Devo » Wed Nov 30, 2011 07:54
First post
Ingredients:
2 oz. Kosher salt (about 1/4 cup)
2 tsp. Cure #1 (aka pink salt, InstaCure #1, Prague Powder #1)
1/4 C. Maple sugar or packed brown sugar
1/4 C. Maple syrup
5 lb. fresh pork belly
(Makes enough for a 5 lb. belly)
Got my two pork bellies yesterday, 12.7 lbs. This is skin off...
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I just finished with 16 pounds of pork butts. From the fat side i removed a slab about an inch and quarter thick with a really thin place over the shoulder blade. Then I removed the shoulder blade and cut the remaaining piece into two more or less sme size pieces and trimmed the excess fat and...
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Last post by ssorllih
Thu Dec 01, 2011 18:48
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[USA] "Cabin Fever" Dry-Cured Hams
Replies: 5
by
Chuckwagon » Thu Mar 24, 2011 08:01
First post
Country hams are unique. The USDA has quite a bit to say about them, so if you are going to make one of these tasty guys, you should be acquainted with some of the rules. (Right off the bat, the FSIS says you can`t even call it a country ham unless it meets certain specifications.) Of course,...
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Yup! no Soot!
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Last post by ssorllih
Thu Nov 17, 2011 02:36
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Smoked Belly - Chinese
by
snagman » Thu Nov 10, 2011 00:42
One 800g piece of belly couldn't fit into my brining container (already loaded with bacon-to-be) so, my like of Chinese cuisine, particularly the Peking Duck, led to this experiment. Marinated for 48hrs, smoke/cooked at 125 for four hours, served with simple fried rice, this was delicious. The...
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Last post by snagman
Thu Nov 10, 2011 00:42
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Eating with your eyes
Replies: 8
by
story28 » Thu Aug 25, 2011 17:02
First post
In Mr. Marianski's book Home Production of Quality Meats and Sausages, his canadian bacon recipe calls for brushing the pork loin with beaten egg yolks prior to smoking for a nice sheen.
Does anyone else have any tips or tricks to improve the appearance of their products, without compromising...
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Both hickorys grow here. Thanks.
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Last post by ssorllih
Mon Oct 24, 2011 13:07
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Rubs
Replies: 4
by
snagman » Fri Oct 21, 2011 03:00
First post
Seeking the views of the forum members about rubs. There is in some quarters the view that a rub should not be rubbed onto the meat, but sprinkled. Reasoning is that rubbing ingredients into the meat, ie massaging by hand fills the pores, and most of it ends up on your hands anyway. I have always...
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I totally agree that searing is a joke as far as sealing in the juices....yet searing is worthwhile because it does (IMHO) create extra flavor by caramelization and charring.
In my experience, I do think that rubbing, when it comes to anything other than salt (meaning salt will find it's way...
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Last post by DiggingDogFarm
Fri Oct 21, 2011 04:08
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Brining table
Replies: 3
by
Siara » Fri Nov 26, 2010 10:35
First post
Hi sausage makers,
Here it is, promised brining table. I recalculated it from kg, so I'll appreciate if you can spot check.
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It is also in the book Home Production of Quality Meats and Sausages by Stanley Marianski and Adam Marainski.
Retails for 26.95 but can be bought on line for much less.
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Last post by ssorllih
Sun Jul 31, 2011 17:00
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[USA] Bushwhackers Buckboard Bacon
Replies: 4
by
Chuckwagon » Tue May 24, 2011 10:20
First post
Bushwhacker`s Buckboard Bacon (25 lbs.)
(Hickory Smoked Pork Butt)
Buckboard Bacon is made from pork butt (shoulder), rather than pork belly. Many people prefer its texture and thick-sliced portions. Note that a ham is normally pumped with 10% brining solution. Because of its composition, pork...
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Glad you enjoyed the recipe ol' timer! I had some just this morning.
For those of you who don't know Dave Zac, let me introduce you. He is probably the most self-sufficient person I know of. He has his own farm in upstate New York and makes his own everything ... literally everything. Wine,...
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Last post by Chuckwagon
Sun Jun 05, 2011 05:37
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Smoked Pork Chops
Replies: 8
by
unclebuck » Thu Feb 03, 2011 14:33
First post
This is a recipe that I use for my smoked chops:
5 lbs. thick cut pork chops.
2 quart filtered icewater.
5 tbs. uniodized salt.
3 tbs. demerara or dark cane sugar.
1 tsp. prague powder #1.
Dissolve all ingredients in the icewater in stone crock or stainless steel container. Put pork chops in...
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Why you shady, sanitarium escapee! :shock: Pharmaceuticals indeed! And just one little left-turn into the Rusty Spur and you blab to everyone. What`s wrong with one little snort? And it was sipped too! :roll: Yeah, just because I painted my tonsils with a couple of horns of South Valley Rukus...
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Last post by Chuckwagon
Sat May 14, 2011 07:08
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Dry Cured Bacon Need help
Replies: 2
by
widetrackman » Thu Mar 24, 2011 03:59
First post
I am a newbie to the site which I find quite exciting. I didn't find a process, (if there is one) for dry curing and cold smoking bacon like country ham. I had rather cure for a non refrigerated product. I used to be able to purchase hanging slabs processed similar, years ago in my area of Ms but...
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Hi widetrackman,
Welcome to WD. :smile: There is a post in smoked pork products regarding your question. When you see your question, look directly above it just two topics. It's in the sticky forums. Here is the link:
Best Wishes,
Chuckwagon Thanks Chuckwagon, maybe I didn't find the right...
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Last post by widetrackman
Thu Mar 24, 2011 05:49
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[USA] "Cowboy's Ham Hock's N' Beans"
Replies: 4
by
Chuckwagon » Sat Mar 19, 2011 08:21
First post
Cowboy`s Ham Hock`s N` Beans
(Cure And Smoke Your Own Ham Hocks For A Great Dinner Dish)
Ask your butcher for short-shank fresh hams more commonly called ham hocks . Be sure to ask for fresh - meaning not cured. Hocks are cured exactly like ham except they are pumped to 15% of their green...
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Ahh yes! The earthquake potential . Great info. Thanks Ross :wink:
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Last post by Chuckwagon
Sun Mar 20, 2011 04:44
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This week's smoke
Replies: 15
by
atcNick » Fri Dec 17, 2010 23:58
First post
I've got 2 whole pork loins coming out of the cure tonight for Canadian bacon. Two halves of a pork butt coming out for buckboard bacon, and about 12 and a half pounds of pork leg/butt curing, going to be ground for sausage tonight- Polska Wedzona hot smoked.
Im staring the smoke at 6am tomorrow...
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Hello Malgos,
Keep us posted with your ongoing smoking and baking exploits.
Upss..Now,I've a problem which thems will be good for my sweets(bake)?
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Last post by Małgoś
Fri Mar 04, 2011 10:03
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Smoked Pork Butt
Replies: 15
by
atcNick » Thu Nov 11, 2010 04:30
First post
I'll be smoking a pork butt tomorrow and will try to post some pictures. It's been curing for aobut 4.5 days and I just took it out, rinsed it, did a test fry and its great!! I tied it up with butcher's twine to get a better shape and will smoke it in my cinder block smoker with hickory.
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How about posting the English version Siara.
I'm still working on conversion, please be patient.
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Last post by Siara
Tue Nov 23, 2010 22:40
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Canadian Bacon
Replies: 5
by
Chuckwagon » Sun Apr 18, 2010 01:14
First post
Canadian Bacon
Cured Pork Loin - (Ham)
2 - six pound pork loins
1 gallon ice water
6 ounces powdered dextrose
8 ounces kosher salt
8 level teaspoons (2 ounces) Prague Powder #1. (American strength 6.25% sodium
nitrite and 93.75% sodium chloride. For Polish Peklosol, the note below*
Heck, when...
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Dave, you'll be surprised how much flavor comes from the juniper berries. We actually live in the largest juniperes forest in the world. As a child, I would reach down from the saddle and pick a few berries and try chewin' them. They were bitter and usually I would go nuts and fall off my horse and...
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Last post by Chuckwagon
Sun Apr 25, 2010 21:34
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