Castanet

Tootsie wrote: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 wait for BriTer to report back It's a bit of a drive for me. There should be some at buy low foods this week :)

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Dear Brian:

Thank you for contacting Morton Salt, and for your interest in our products.

We are happy to provide you with a list of retailers in Canada that may carry Morton® Tender Quick. Before making a trip to a specific store, we recommend contacting the store closest to you and verifying availability of the product with a manager.


Morton® Tender Quick – Where to Buy In Canada
Canadian Retailer Location Region
National Brand Marketing Co Milton Ontario
National Brand Marketing Co Regina Saskatchewan
TruServ Canada Inc Kitchener Ontario
Pestell Minerals & Ingredients Goderich Ontario
RONA, Inc Boucherville Quebec
Riepert Salt & Supply Waterloo Ontario
CTR Refrigeration Food Store Calgary Alberta
Canada Compound Western Ltd Winnipeg Manitoba
Federated Coop Grocery Calgary Alberta
Federated Coop Grocery Edmonton Alberta
Federated Coop Grocery Saskatoon Saskatchewan

I also checked within 50 Miles of Oroville, WA as well. There were no stores reporting sales. You may want to try our partner, Amazon.com, as they might have the product available for purchase and delivery.

Should you have additional questions or comments, feel free to contact us via our toll-free number (800) 725-8847, Monday through Friday 8:30 a.m. - 4:30 p.m. CST, or via our website at http://www.mortonsalt.com. Again, thank you for contacting Morton Salt.


Sincerely,
Consumer Affairs & Engagement
Morton Salt, Inc.

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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.

/lb.

Thanks for the suggestion.
They do sell pork belly, usually in small pieces, regular price about $6/lb They would sell by the case lot but I think it would be pricey even at that.

3 am and waiting for the outside temp to drop below 0
6 to 7 lbs of 3 week dry brined pork loin waiting for a cold smoke.
Mother Nature is going to need some help on this one.

3 hours left to go on the back bacon. Maintaining a temp of 105F. Wanted it lower but this will do just fine for a cold smoke.
Using maple wood and three charcoal briquettes.
I've added a bag of ice to help keep the temp down.

After an hour and a half the original 3 charcoal briquettes are just about finished so added another, ashed over first.
Working out perfect! This is the temp near the top of the kettle. Grill level is probably no more than 95F

Looking good BriTer. One way to keep your temperature down is to put a couple of frozen water filled aluminum pans on your rack between and around the product. The melting ice is contained by the pans and draws the temperature down. Hope to see a few pics of the back bacon sliced.

Yes, that'd work but didn't have any handy, so used a bag of ice. Peaked at about 125 but after tweaking the vents it dropped down to under 100.
All done, 4 hours of smoke and I'll be slicing it today, pics to follow :)

Smoked, sliced and frozen in layers, ready for bagging.

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I got AWESOME Silver Maple Chips just ready for a new home in your smoker. FREE!

They are large to medium in size.

Two containers are going to be taken later today, which will leave plenty for the next castanetter who wants some.

Contact Ferri if you feel funny coming over to my house. Yes, people do leave, it's not the Hotel California.

(Supposed to be a joke folks ^^)

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Bacon ribs!
14 day Tender Quick cure, 5 hour hot smoke. Hickory/maple smoke.