Smoked Foods

BriTer · Post by **BriTer** » Mar 20th, 2018, 6:02 am

squash junky wrote:Well, sent my wife, she waited 10 mins while they were checking and phoning and blah blah blah, nope.
Was supposed to be at Helmuts Kelowna, but wasn't. Pick u tomorrow Helmuts Vernon.
She had to go to town anyway and will be in Vernon tomorrow, but this is a bit too much of a hassle.

Wow! Was there no explanation for it?

squash junky · Post by **squash junky** » Mar 20th, 2018, 12:57 pm

The owner is on holidays etc etc.
Whatever :) all good. Can try out now and the next time it'll be from the states.
She just called she's picked it up.

squash junky · Post by **squash junky** » Mar 21st, 2018, 6:17 pm

OK the back bacon is in the fridge curing.
Now I want to do regular bacon. Where can I buy pork belly?
I'll buy the tender quick in the states.

Years ago I had some 'bacon' ribs in a restaurant in Amsterdam.
I would love to be able to make those myself!

Any tips are welcome.

BriTer · Post by **BriTer** » Mar 22nd, 2018, 3:33 am

squash junky wrote:OK the back bacon is in the fridge curing.
Now I want to do regular bacon. Where can I buy pork belly?
I'll buy the tender quick in the states.

Years ago I had some 'bacon' ribs in a restaurant in Amsterdam.
I would love to be able to make those myself!

Any tips are welcome.

What were the instructions for use that Helmutt's gave you? Measure per weight/time etc.
Pork belly...Helmutt's might sell it. I'm sure there are a number of places in the Kelowna area that has that.... someone out there knows :/
Friends and I bought some at Buy Low Foods in Kelowna and Oliver last year...the Kelowna location since closed/changed name but apparently there is one in Vernon. We got it on special for under $3 a lb. Regular price I believe is over $4 a lb, something I'm not about to pay.
bacon ribs in Amsterdam...you're the second person that's mentioned that recently.

squash junky · Post by **squash junky** » Mar 22nd, 2018, 7:52 am

BriTer wrote:What were the instructions for use that Helmutt's gave you? Measure per weight/time etc.

bacon ribs in Amsterdam...you're the second person that's mentioned that recently.

Helmuts: 420 gr per 10kg
that's it.
So I measured 60gr for a piece of pork loin.
It has a lot of sweet stuff which I am not a fan of.
I'll keep it in the fridge for a few weeks.

$4/lb would be a bit much for me too.

squash junky · Post by **squash junky** » Mar 23rd, 2018, 11:23 am

BriTer wrote:Friends and I bought some at Buy Low Foods in Kelowna and Oliver last year...the Kelowna location since closed/changed name but apparently there is one in Vernon. We got it on special for under $3 a lb. Regular price I believe is over $4 a lb, something

This is what I got from Bonanza meats: (ouch)
Hello. The price for bellies is at an all time high globally. Currently you would be paying 13.09 per kg for skin-on pork belly. Thanks. Marc.

BriTer · Post by **BriTer** » Mar 27th, 2018, 4:43 am

Interesting set up. Something I've found over the years is that whatever works....works!
Nice supply of cherry wood also.
Castanet freebies....
https://classifieds.castanet.net/detail ... y/3412411/

BriTer · Post by **BriTer** » Mar 27th, 2018, 4:56 am

squash junky wrote:This is what I got from Bonanza meats: (ouch)
Hello. The price for bellies is at an all time high globally. Currently you would be paying 13.09 per kg for skin-on pork belly. Thanks. Marc.

I'll be going on a bit of a road trip this weekend and I'll check out a few places.
Your back bacon... flip the meat over once a day and massage the brine/rub over all parts of the meat. This helps the cure penetrate more.
DON'T drain off the liquid that's accumulating.
Cure time...one week per inch of thickness 'and then some' won't hurt it.
If you flip it over with a fork wash the fork first. I've heard of a few people that didn't and they ended up with lines of 'black' through the meat from bacteria.

squash junky · Post by **squash junky** » Mar 27th, 2018, 7:09 am

squash junky · Post by **squash junky** » Mar 31st, 2018, 11:55 am

squash junky · Post by **squash junky** » Mar 31st, 2018, 11:57 am

Tootsie · Post by **Tootsie** » Mar 31st, 2018, 7:58 pm

Squash Junkie: Pork Belly? I'm pretty sure I saw it last week for the first time ever at Lakeview Market in the Mission at the corner of KLO Rd and Lakeshore Rd. . Might be worth calling them.

BriTer · Post by **BriTer** » Apr 1st, 2018, 6:23 am

Tootsie wrote:Squash Junkie: Pork Belly? I'm pretty sure I saw it last week for the first time ever at Lakeview Market in the Mission at the corner of KLO Rd and Lakeshore Rd. . Might be worth calling them.

I'll check that out. Close to where I am.

Queen K · Post by **Queen K** » Apr 1st, 2018, 6:42 am

I know where there is huge chunks of Walnut wood if anyone needs any. :up:

alanjh595 · Post by **alanjh595** » Apr 1st, 2018, 7:08 am

Queen K wrote:I know where there is huge chunks of Walnut wood if anyone needs any.

Walnut for smoking is NOT good.

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