Smoked Foods

[BriTer]

Sand??
Just googled it. Interesting thought.
Now to find some that the cat hasn't used yet.......

This is one of the most popular web sites for WSM owners. Just about everything you'd want to know about them.
http://virtualweberbullet.com/index.html

[BriTer]

Sand??
Just googled it. Interesting thought.
Now to find some that the cat hasn't used yet.......

Rona might have some unused sand

[BriTer]

Safe methods for checking internal temps and safe minimum internal temps.

https://www.canada.ca/en/health-canada/ ... tures.html

[BriTer]

Makin Bacon!
7 lb half pork loin in a Tender Quick dry rub. It will have been dry brined 2+ weeks before it's ready.
Not quite sure yet what wood I'll use to smoke it.

[Lady tehMa]

BriTer, do you have a good recipe for candied smoked pork belly?

[just popping in]

27849257_10155897762886405_1321250468_n-1.jpg

Makin Bacon!
7 lb half pork loin in a Tender Quick dry rub. It will have been dry brined 2+ weeks before it's ready.
Not quite sure yet what wood I'll use to smoke it.

Boneless pork half loin.... 1.77 lb. at Peter's Independent, most packs were about 12 bucks a piece, good deal!

[BriTer]

This one turns out good according to a few people I know. Haven't done any myself. Yet.
http://howtobbqright.com/2017/04/17/por ... urnt-ends/

BriTer, do you have a good recipe for candied smoked pork belly?

[BriTer]

I got mine at No Frills in Oliver awhile back, same price. probably the biggest half loins I've seen. About 9" across at it's widest.

Boneless pork half loin.... 1.77 lb. at Peter's Independent, most packs were about 12 bucks a piece, good deal!

[BriTer]

Lady tehMa, what are you using as a smoker now?
I'm using the 22.5" Weber kettle grill but going to sell it. Cheap. I've got another I haven't used yet and wanting to.
I've yet to use it as a grill. The Weber kettle is probably the most popular smoker used.

[generalposter]

Is my bacon ready yet?

[BriTer]

Is my bacon ready yet?

20 days with a dry brine and just now put it in the smoke.
Keeping it a short smoke session, 4 hours cold smoke.

[generalposter]

That’s great. With your experience and track record I’m sure it will be good. Look forward to seeing the final product.

[BriTer]

20 day dry cure (Morton's Tender Quick), 3 hours maple wood cold smoke.
My first time and the best smoked back bacon I've ever had.

[squash junky]

If you are on the look-out for meats to smoke then this might be a good site:
https://www.salewhale.ca
If I type in pork loin I see that superstore has pork tenderloin for 2.98/lb
I can't wait to go home this week!!! (after 8 wks Mexico)
Of course, the website works for non-meats too, but who really cares. (my wife call me a meat hoarder)

The maple used for smoking is that of a tree like we have in our yards here??
We have a big one with dark purple leaves...
We also have 16 fruit trees, so usually use wood from the prunings for smoking

I suppose after cold smoking the pork loin....you could make pork-jerky out of it?
(I just bought a dehydrator )

And what is this Morton's Tender Quick recipe? is it google-able?
So many questions!!!!

And costco stuff does not show up on that savewhale site
I usually buy a sirloin tip roast to cut steaks and then the not so nice ones I grind up or make beef jerky, or I just cut a roast out of the tip.
I just quit smoking cigs, finally!!, so now I'll smoke anything that'll fit in my smoker.
OK, sorry, I need to calm down. just a few more days.
time for a drink

[squash junky]

whoops, costco does show up!!