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Big Cliff

Smoker recipies

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Temps went off the scale. When I pulled the cover to check the meat, the smoker was super hot.

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Mini Canadian bacon bits. These will fry up just nice with a trio of fried eggs.

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The wrap with tin foil with 3 hrs left ? Well, I just pulled the bone right out.

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Taste well, BACON BACON BACON.

 

Now to get me some trout to smoke.

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No trouts today for the hot box. Just a small shaker to swim on up, but No Frills has these roasts on cheap cheap. Cheap roasts mean,jerky. In the hot box Monday.

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Thanks Cliff

I just pulled out some of the minis for a egg,hash brown dinner. I had a piece before frying up. Cold. OMG.

Sorry for yer drool again. Me bad. LOL

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AH YABBA DABBA DROOOOOOOOOOOOOOOOOOOOOl

Oh so good

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A note on the reflectix . It sure does keep the heat. So much heat,I was burning my fingers removing the front cover. I do not know what the high temp was, but man it was hot.  Need  a better thermometer .Also another note I took from from this cover, lots of water around the smoker. Condensation.  Might need to remove the top of the wrap ?  For what it,s worth though,the cover did what I wanted. Kept the heat. Need  for more trial and error me thinks.  Had a 1/3 of the ribs today. Another OMG.

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Looks good MISFISH, did ya like the fall off the bone ribs ?,  I do 1-1/2hrs wrapped in my smoker @ 220DEG then unwrap and put back on, this tightins things back up a bit, the less time wrapped the less fall off the bone they will be.

Edited by FILTHY OAR

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2 hours ago, FILTHY OAR said:

Looks good MISFISH, did ya like the fall off the bone ribs ?,  I do 1-1/2hrs wrapped in my smoker @ 220DEG then unwrap and put back on, this tightins things back up a bit, the less time wrapped the less fall off the bone they will be.

The fall off was a thumbs up with a couple of co-workers. I like the rip the meat off texture. LOL

Will give your tip a try next time.

Thanks

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This is going to be my 2nd attempt at maken bacon . It,s been in the fridge since last Friday turning everyday .. 2 cups salt,2 cups of brown sugar . There was lots of liquid in the bag when I pulled it out to rinse. It sure sucked the water out that for sure. It now is  resting in the fridge til 6am Saturday, where it will then be on the smoker using hickory chunks.  Quick trip down to Whitby, return and put another pan of chunks . This one looks real good already.  :good:

Could probly hang it and have prosciutto. If I had a cold cellar.  LOL

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Wow, that's going to be some really nice bacon if it tastes anything as good as it looks!

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Well I sure hope so Cliff. Just got everything on the go . Nothing like a nice scent of smoke on a crispy morning. 🤣:canadian:

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21 hours ago, misfish said:

This is going to be my 2nd attempt at maken bacon . It,s been in the fridge since last Friday turning everyday .. 2 cups salt,2 cups of brown sugar . There was lots of liquid in the bag when I pulled it out to rinse. It sure sucked the water out that for sure. It now is  resting in the fridge til 6am Saturday, where it will then be on the smoker using hickory chunks.  Quick trip down to Whitby, return and put another pan of chunks . This one looks real good already.  :good:

Could probly hang it and have prosciutto. If I had a cold cellar.  LOL

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You can’t make prosciutto out of that, it comes from the leg. Maybe on the Rock :)

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Well it,s another trial and a bit of an error. I thought the salt was only to draw out the moisture ?

I rinsed this piggy off real good, yet it seems to be to salty for my taste,but other then that, it,s pretty darn good. Maybe power wash it next time.LOL

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43 minutes ago, ketchenany said:

You can’t make prosciutto out of that, it comes from the leg. Maybe on the Rock :)

Hey, your way ,my way, it,s all good .🤣

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that bacon looks top notch, great job. My first attempt at pork belly was making pork belly burnt ends, all I can say is OMG. Going to try the bacon thing next.

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1 hour ago, FILTHY OAR said:

that bacon looks top notch, great job. My first attempt at pork belly was making pork belly burnt ends, all I can say is OMG. Going to try the bacon thing next.

Thanks

 

I think I know why it was saltier then I liked . The brown sugar adheres to the meat and really does not wash off completely. So I am thinking it traps the salt with it. Might need to rethink how to do this.

 

On a side note . The pink curing salt they sell at Cabelas . This is also known as prauge (sp?) powder correct ? I was asking the gal in that section and she was telling me no . I am pretty sure it is .

 

My next thing to try is Walt Disney turkey ham. :good:

Edited by misfish

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Prague Powder #1, also referred to as Tinted Cure or Pink Curing Salt, is used for all types of meats, sausage, fish, and jerky curing. One of the most popular curing salts, Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride as per FDA and USDA regulations. A critical component in the meat curing and sausage making process, Prague Powder #1 is essential to prevent food poisoning. Additionally, Prague Powder #1 provides a distinct flavor and helps to prevent product discoloration. This salt is not to be used asa table salt and is specifically for the meat and curing process.

Prague Powder #1 can be used in the preserving and curing of:

  • Semi-dry and cooked meats
  • Sausage
  • Fish
  • Jerky
  • Bacon
  • Ham
  • Pastrami
  • Hard Salami
  • Corned Beef

To cure meat or fish correctly and within food safely guidelines, it is extremely important to use the proper amount of Prague Powder #1. As a curing agent, Prague Powder #1 serves to inhibit bacteria growth and helps to maintain meat flavor and appearance. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality. Overall it is recommended that you use one ounce of Prague Powder #1 to twenty-five pounds of meat or fish.

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I did a pork belly this past summer and was a fan of it (never tried cooking it before).  I did glaze the last hour cooking with some Diana's Maple BBQ sauce to add a bit to it.  

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One down, one to go. Pot luck Christmas lunch this week. I was asked if I would do something smoked. I said sure .  So, I did up a BC Atlantic salmon side today from Costco . This came skinless and Y bones plucked. Perfect.  It was put in a wet brine.  It sure is delicious. 50/50 wood chunks. First pan apple, 2nd hickory.

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Before heading to the ice show, I did up a brine of brown sugar,kosher salt, pink pepper corns , cloves and 2 bay leaves.  The turkey breast is bathing til 10 am . Do not disturb. :wub: LOL

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Stay tooned,,,,,,,,,,,,,,,,,,,,,,,,,

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