Jogeephus
Well-known member
Nothing fancy just illegal non-marketable ham and eggs.
What are you eating today?
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Jogeephus
Well-known member
slick4591":3rjmpjn6 said:4 lbs of Canadian bacon eeady to be vacuum sealed.
Looks great Slick.
greybeard
Well-known member
Which cuts did you use and how did you make it?slick4591":1qpfp6hl said:4 lbs of Canadian bacon eeady to be vacuum sealed.
slick4591
Well-known member
Used the loin. It's Ruhlman and Polcyn recipe:
Canadian Bacon
For a 4 Lbs. loin:
1 Gallon water
1 1/2 cups kosher salt
1 cup sugar
1 1/2 oz pink salt (42 grams) also called cure No. 1
1 large bunch fresh sage
1 bunch fresh thyme
2 garlic cloves, peeled and bruised
Combine all ingredients except loin; simmer until all has been dissolved. Refrigerate until cold.
Place loin in the cure, weight it until submerged, and cured for 2 days.
Remove and rinse the loin, discarding the cure. Dry with towels. Place on a tray and refrigerate, 12 to 24 hours.
Smoke at 180 degrees F, until internal temp hits 150 degrees F, 2 to 3 hours.
Keeps in fridge for 10 days (longer if vacuum packed) and freezes well. It fries up nicely in short order at 1/8" thickness.
Canadian Bacon
For a 4 Lbs. loin:
1 Gallon water
1 1/2 cups kosher salt
1 cup sugar
1 1/2 oz pink salt (42 grams) also called cure No. 1
1 large bunch fresh sage
1 bunch fresh thyme
2 garlic cloves, peeled and bruised
Combine all ingredients except loin; simmer until all has been dissolved. Refrigerate until cold.
Place loin in the cure, weight it until submerged, and cured for 2 days.
Remove and rinse the loin, discarding the cure. Dry with towels. Place on a tray and refrigerate, 12 to 24 hours.
Smoke at 180 degrees F, until internal temp hits 150 degrees F, 2 to 3 hours.
Keeps in fridge for 10 days (longer if vacuum packed) and freezes well. It fries up nicely in short order at 1/8" thickness.
skyhightree1
Well-known member
Jogeephus":1tgmhr7w said:Nothing fancy just illegal non-marketable ham and eggs.
I will take that ham sir
Jogeephus
Well-known member
Ham and cheese sandwich made with non USDA stamped non salable pork and non taxed beer. I'll surely suffer the bloody scours shortly and be blind and dead by sunset but freedom tastes pretty good.
wlamarparmer
Well-known member
Re Slick Canadian Bacon. I do similar recipe based on Jogeephus recipe, cure 7 days, the smoke 175 til
145 internal. I like, wife loves, so win win. I call it loin bacon, cause it ain't Canadian bacon. Last batch
I did went with boneless pork butts, more fat more flavor. The butt bacon does not cook up as pretty, but taste
better.
W. Lamar Parmer
145 internal. I like, wife loves, so win win. I call it loin bacon, cause it ain't Canadian bacon. Last batch
I did went with boneless pork butts, more fat more flavor. The butt bacon does not cook up as pretty, but taste
better.
W. Lamar Parmer
might not live long but you'll live happy!Jogeephus":25eujb4r said:Ham and cheese sandwich made with non USDA stamped non salable pork and non taxed beer. I'll surely suffer the bloody scours shortly and be blind and dead by sunset but freedom tastes pretty good.
Craig Miller
Well-known member
Yesterday smoked chicken legs and sausages. We had some mushrooms and Brussels sprouts to but the weren't good. Too much smoke in them.
Today we are having carnitas and pork skins. Made fresh Saturday and Sundays only. Them Mexicans sure know how to cook.
Today we are having carnitas and pork skins. Made fresh Saturday and Sundays only. Them Mexicans sure know how to cook.
skyhightree1
Well-known member
Jogeephus":1ioamhev said:Ham and cheese sandwich made with non USDA stamped non salable pork and non taxed beer. I'll surely suffer the bloody scours shortly and be blind and dead by sunset but freedom tastes pretty good.
Oh my....Looking good there bud
skyhightree1
Well-known member
Jogeephus
Well-known member
I'm gonna guess that pizza didn't come from a chain did it?
skyhightree1
Well-known member
Jogeephus":lkckvug2 said:
It came from a place called blaze where 8 bucks you can get any and I do mean any toppings you want all for the same price.
http://www.blazepizza.com/
True Grit Farms
Well-known member
skyhightree1":3e3d8zyb said:
Looks really good, but I'd have to pass.
ga.prime
Well-known member
Great looking pizza. You picked those toppings right.
ohiosteve
Well-known member
Making pizza is fun. My only daughter turns 17 in a month. I do all I can to keep her close to me. I've been working on a music/hangout room for her and her friends. I encourage her to invite her friends over and we always make pizzas. I supply a wide variety of ingredients and toppings and it has been a huge success. It is actually getting out of control and we can't cook the pizzas fast enough but I am loving every minute of it.ga.prime":1zg8rpt7 said:
skyhightree1
Well-known member
True Grit Farms":3np0ttdb said:
Really? Not into pizza?
This heartburn I have maybe I shouldn't have got meat lovers
skyhightree1
Well-known member
dang it sky now I'm going to have to drive over an hour away just to try a pizza place! :bang: (my truck gets terrible gas mileage!)[/quote]
its an hour away from me too :| then again everything is :lol:
its an hour away from me too :| then again everything is :lol:
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