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Old 08-01-2008, 08:17 PM   #1
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Todays smoke of cured meat - with porn - updated

I had posted earlier regarding curing some meat and here is the update.
The cured meat came out of the brine today and following are a few pics for the food porn addicts (my daughter loves the food porn term). Tried to follow the smoking prescription from ďthe sausage bibleĒ but had trouble keeping the Klose that low so ran at 145 then 170 for less time vs. 130 then 160, but it worked out fine.
Here are the loins ready to become Canadian bacon.


Finished bacon, glazed with maple syrup


Beef top round roast with pastrami rub Ė recipe from BBQ Centrals RonL, except half the salt


Finished pastrami


Corned beef heading for the crock pot for tonightís dinner


Plated with cabbage and potatoes from my garden.


Iím hosting my annual tomato tasting tomorrow and in addition to tomatoes and biscuits, also serving some Canadian bacon and stuffed fatties.
Fatties with my peppers & onions, scrambled egg, cheese and hash browns


Finished fatty. I over stuffed it. Sorry about the pic.


Also doing a slab of ribs for a friend. Rubbed with a good coat of Big Dudes Original and a light coat of Billy Bones XXX Cherry


Finished ribs glazed with Tennessee River Cranberry Delight Ė goes great with the cherry rub.

Friends said they were wonderful and maybe my best yet.

Smoking on a 90+ degree day is definitely not as much fun as other times.
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Old 08-01-2008, 08:25 PM   #2
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Dude that is some good looking food. Nice job.
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Old 08-02-2008, 06:48 AM   #3
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Wow, you made all kinds of good stuff. and 90 degrees isn't the most comfortable temp to be bbq-ing.. Great work!!!
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Old 08-02-2008, 08:06 AM   #4
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Nice job...the key IMHO is to keep it below 190* thats when the fat begins to render and you end up with a different end result..
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Old 08-02-2008, 08:53 AM   #5
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That was some good looking grub!
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Old 08-02-2008, 09:02 AM   #6
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Everything looked great!
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Old 08-02-2008, 10:11 AM   #7
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Great looking eats.
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Old 08-02-2008, 04:01 PM   #8
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Quote:
Originally Posted by Stogie
big dude,

Is there a chance you can share the recipe and instructions for making the Canadian bacon? I have a large pork loin that I have no idea what to do with and thought I would give this a try.

If you can't, no big deal!

Thanks!
Stogie try this one. It's awesome!
http://www.bbq-4-u.com/forum/viewtopic.php?t=8461
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Old 08-02-2008, 04:23 PM   #9
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... or this ready-made cure from Hi Mountain, if you're lazy (like me ).

--John
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Old 08-02-2008, 04:38 PM   #10
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Very nice BD. I've done the Hi Mountain thing, works like a charm.
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Old 08-03-2008, 05:44 AM   #11
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Quote:
Originally Posted by Stogie
big dude,

Is there a chance you can share the recipe and instructions for making the Canadian bacon? I have a large pork loin that I have no idea what to do with and thought I would give this a try.

If you can't, no big deal!

Thanks!
This is from the book by Rytek Kutas (Great Sausage Recipes and Meat Curing) and it's for 25# of meat so will need to be scaled back for your amount - be sure to be pretty accurate with the Insta Cure amount.
5 quarts ice water at 38*-40*, 1 cup + 2 TB powdered dextrose, 1/4 cup Insta Cure #1, 3/4 cup canning salt.

MIx ingredients until disolved and inject 10% of loin weight with solution. Cover loin with remaining brine (I used 2 gal plastic bags and flipped daily - I had 3 loin halves in one bag) and cure at 38-40* for 4-6 days (I did 5 and it was completely cured). He stuffs his into synthethic casings before smoking - I did not.

Bring smoker to 130* and add meat - hold this temp for 4 hours. Gradually raise temp to 150* and begin adding smoke and hold for3 hours. Increase temp to 160* and hold until internal temp reached 142*. Remove from smoker and cool. He runs under tap water to reduce internal temp to 110*, then hang at room temp until casings are dry.
I held at 145-150* for 3 1/2 hours using charcoal only, then went to 175* and added wood chips until 142* internal was reached. I basted at 135* and 140* with maple syrup. I just air cooled, wrapped in foil and stuck in fridge. Saturday, I sliced and heated on griddle until warm through and it was a big hit with my guest.

Note this is a brine method, but I've use dry method with tender quick with good results. Since he's the authority, I tried to stick with Rytek's recipe - bought the ingredients from www.sausagemaker.com. It's a pretty simple process. Hopefully the curing pros will chip in with some more advise. Might want to check out Wittdogs stickey under "The Sausage Factory" - I'm just a rookie at this. Good luck and give us feedback if you try it.
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Old 08-03-2008, 08:10 AM   #12
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Looks real fine to me
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Old 08-03-2008, 11:12 AM   #13
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Quote:
Originally Posted by John A.
Very nice BD. I've done the Hi Mountain thing, works like a charm.
ditto. Have made buckboard bacon and canadian bacon
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Old 08-03-2008, 12:45 PM   #14
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Updated

Here's a pic of the sliced pastrami. The top round worked really well - good texture and tenderness and taller slices than brisket - as you can see. The only negative was saltiness. I cut the salt in half from the rub recipe, but next time it will be zero salt in the rub. Live and learn.

I coarse ground the spices and liked the texture they gave to the rub. The hidden one is paprika.

I believe I'll nail it on the next one and would appreciate any advice to be sure I do.
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Old 08-03-2008, 02:18 PM   #15
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Good looking pastrami. I like those tall slices!
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Old 08-03-2008, 02:38 PM   #16
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Re: Updated

Quote:
Originally Posted by big dude
That really looks good, BD.

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(Dang, now I'm really pastrami hungry.)
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Old 08-03-2008, 07:51 PM   #17
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I wish I had a big sammie made with that right now.
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Old 08-03-2008, 07:56 PM   #18
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Quote:
Originally Posted by Puff
I wish I had a big sammie made with that right now.
I had one for lunch right after I made the pics
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Old 08-03-2008, 08:01 PM   #19
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Quote:
Originally Posted by big dude
Quote:
Originally Posted by Puff
I wish I had a big sammie made with that right now.
I had one for lunch right after I made the pics
You're killin' me. I'll bet that was tasty!
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