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first canadian baccon

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  • first canadian baccon

    this is a 2 1/2 lb lion dry cured with TQ and a few spices
    it has been in the fridge for 10 days being flipped every couple days
    here are the pics.
    Attached Files
    Please ignore all spelling errors and typos my pet monkey does all of my corespondence

  • #2
    i will soak, slice and test fry a piece later
    i should smoke it this afternoon. any tips?
    i think i will use apple/ cherry and take it to 160*
    ? temps?
    ? estimated time on smoker?
    Please ignore all spelling errors and typos my pet monkey does all of my corespondence

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    • #3
      does this look right to you
      i sliced it in half and expected the color to be more uniform. this is my first shot so i just don't know what to expect.
      Attached Files
      Please ignore all spelling errors and typos my pet monkey does all of my corespondence

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      • #4
        Looks perfect... except..why'd ya slice it that way? Normally you do "rounds"- across the grain. Might make for some funky curling going on in the pan...no effect on flavor of course.
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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        • #5
          Since you sliced it that way, perhaps only a couple hours at 225° should get you close to "ready to eat" CB...160° internal
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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          • #6
            yep it looks right to me...
            I did not know they had lions in Idaho...
            Can't wait to see it all done!!!



            The only one on the block with the super fastest turbo charged



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            • #7
              and why would anybody kill a baby lion only 2.5 lbs
              sigpic
              GO GATORS.
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              smoked meat member #57

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              • #8
                Baby Lion Killer

                I was so excited about the "loin" my fingers wouldn't spell right. Sorry, not a baby lion killer!
                Please ignore all spelling errors and typos my pet monkey does all of my corespondence

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                • #9
                  rich i cut it in half and then stood it up so as to be able to get a better pic
                  the pic does look funny but it is now 2 1 1/4 pound pieces
                  i cut it right through the middle to see if it cured all the way
                  Please ignore all spelling errors and typos my pet monkey does all of my corespondence

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                  • #10
                    Looks about perfect preacher as to the color. The fruitwood a great choice I think.
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                    • #11
                      thanks shooter and i liked your CB post it was helpful
                      Please ignore all spelling errors and typos my pet monkey does all of my corespondence

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                      • #12
                        Good luck and you seem on the right track. After reading this and getting $32 of loin on sale for basically $12, I figured I needed to get off my butt and finally try this as well.

                        You're way ahead of me
                        Pete
                        Large BGE
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                        • #13
                          Looks good so far Preach! When do ya suppose we'll be eatin breakfast?

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                          • #14
                            That looks fine. Just make sure to post the finished pics.
                            sigpic
                            Smoke Vault 24

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                            • #15
                              Originally posted by PreacherRodgers View Post
                              rich i cut it in half and then stood it up so as to be able to get a better pic
                              the pic does look funny but it is now 2 1 1/4 pound pieces
                              i cut it right through the middle to see if it cured all the way
                              You could have cut it thru the middle across the grain and ascertained the same information. Regardless... nice work, sir!
                              Put a bit-o-smoke on it and revel in the joy of home made bacon!
                              In God I trust- All others pay cash...
                              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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