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10-24-2017, 08:26 PM
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Banned
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Join Date: Nov 2013
Location: Manitoba
Posts: 1,529
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Looks like your on top of your game! 
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10-24-2017, 08:29 PM
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Join Date: Dec 2009
Posts: 8,521
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My wife just invited all the family/friends to swing by for all you can eat Eggs Benedict Brunch with Home Smoked Back Bacon on Boxing Day.
Guess I need to get about 20lbs of Back Bacon on the go-Thanks Honey
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10-24-2017, 09:20 PM
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Join Date: Jul 2009
Location: Edmonton
Posts: 1,582
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Quote:
Originally Posted by omega50
My wife just invited all the family/friends to swing by for all you can eat Eggs Benedict Brunch with Home Smoked Back Bacon on Boxing Day.
Guess I need to get about 20lbs of Back Bacon on the go-Thanks Honey
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The back bacon was good, but a little lean for me. I have a 10 pound pork butt in the fridge I’m going to try buckboard bacon.
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10-24-2017, 09:35 PM
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Join Date: Sep 2008
Posts: 756
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Quote:
Originally Posted by troutbug
Todays Supper, Hickory smoked wings ad burgers. I have about 6lbs of goose jerky to smoke tomorrow
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How are you prepping and smoking the burgers? I have to give that a try
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10-24-2017, 10:07 PM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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Quote:
Originally Posted by JBE
How are you prepping and smoking the burgers? I have to give that a try
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Just like normal. Beef, spices. Smoke for 2 hours at 245 with hickory. Come out nice and juicy
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10-26-2017, 12:05 PM
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Join Date: Dec 2009
Posts: 8,521
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Going with a steep temp curve to gauge the impact on ultra lean back bacon.
Stalling the stall so to speak.
Normally I never exceed 160F smoker temps to an IT of 125F.
But today is a new day
Lots of ways to the desired result
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10-26-2017, 12:09 PM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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A whole bunch of BBQ Bourbon Goose Jerky going in today. Using Maple to smoke it
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11-06-2017, 05:12 PM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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Smoked up some meatloaf. Once you have had smoke meatloaf you will never have it any other way
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11-06-2017, 05:35 PM
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Banned
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Join Date: Nov 2013
Location: Manitoba
Posts: 1,529
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That looks great!
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11-06-2017, 06:46 PM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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Quote:
Originally Posted by gtr
That looks great!
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It was, so juicy!
if your ever in my area let me know!
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11-09-2017, 01:14 PM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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Did some ribs yesterday
1 rack with a coffee rub (so good)
1 rack with garlic pepper rub and sauced that last hour
1 rack honey garlic rub with sauced last hour
3 big beef ribs that were marinated for a couple days.
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11-11-2017, 12:05 PM
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Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,481
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My Grampa's recipe for 3 lbs.
Basic bacon rub
3/4 cup coarse salt
½ cup Corn sugar
½ cup Brown sugar
½ teaspoon rosemary
2 tbs. coarse black pepper
1 tsp. of cure
Additional spices can be added. recipe can be multiplied for large batch's
Rub into meat thoroughly, put into a zip lock bag refrigerate for 7 days for back bacon, 4 days for side pork turning daily. After rinsing thoroughly place meat on smoker racks over the sink for 1 hour while smoker heats up to 200 deg. After meat has been in the smoker for one hour start smoke and Smoke for 2 hours, continue to cook without smoke until internal temperature reaches 145 deg.
__________________
Si vis pacem, para bellum
Last edited by bat119; 11-11-2017 at 12:25 PM.
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11-11-2017, 05:28 PM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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Smoked up some chicken with cherry and apple wood. It was so tender that would could barley move the meat from the pan before it started falling apart. I dont do chicken any other way
Family got at it before I could take a picture of the ALL lol
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11-12-2017, 12:39 AM
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Join Date: Aug 2010
Location: Edmonton
Posts: 2,842
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Smoked up 100 lbs of moose Mennonite sausage today. Letting it rest in the fridge and then vacuum packing and freezing.
Sent from my iPhone using Tapatalk
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Princecraft, Humminbird, MinnKota, Cannon, Mack's Lure, & Railblaza Pro Staff
YouTube: Harder Outdoors
Instagram: @harderoutdoors
FB: HarderOutdoors
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11-12-2017, 10:34 AM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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Quote:
Originally Posted by SamSteele
Smoked up 100 lbs of moose Mennonite sausage today. Letting it rest in the fridge and then vacuum packing and freezing.
Sent from my iPhone using Tapatalk |
Oh man my favorite
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11-14-2017, 04:21 PM
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Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,481
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Quote:
Originally Posted by bat119
Basic bacon rub
3/4 cup coarse salt
½ cup Corn sugar
½ cup Brown sugar
½ teaspoon rosemary
2 tbs. coarse black pepper
1 tsp. of cure
Additional spices can be added. recipe can be multiplied for large batch's
Rub into meat thoroughly, put into a zip lock bag refrigerate for 7 days for back bacon, 4 days for side pork turning daily. After rinsing thoroughly place meat on smoker racks over the sink for 1 hour while smoker heats up to 200 deg. After meat has been in the smoker for one hour start smoke and Smoke for 2 hours, continue to cook without smoke until internal temperature reaches 145 deg.
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MMM Bacon 4 hours of maple smoke
[IMG]  [/IMG]
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Si vis pacem, para bellum
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11-17-2017, 10:58 PM
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Join Date: Sep 2007
Posts: 41
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Smoked Salmon
Last edited by Heater; 11-17-2017 at 11:09 PM.
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11-19-2017, 07:43 PM
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Join Date: Apr 2012
Location: High River
Posts: 386
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Very nice Heater, I believe I have watched some of the same videos as you on youtube. I just haven't tried this out yet, but it is on my list.
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11-20-2017, 01:18 PM
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Join Date: Jun 2013
Location: north-central sask
Posts: 153
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smoker in garage
Does anyone do this? Other than the obvious hazards, any reason it wouldn't work? I have a WSM and would like to run it in winter season....
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11-25-2017, 12:31 PM
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Join Date: May 2007
Location: Edmonton
Posts: 1,736
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Just bought my first smoker yesterday. I am seasoning it today as we speak. It is the Masterbuilt sportsman elite 30" electric.
I am wondering if you all could suggest more recipes with ground venison ?
The meatloaf in the above post looks awesome!
I have never smoked before so the excitement level is very high right now.
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11-27-2017, 01:29 PM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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Quote:
Originally Posted by Sitting Bull
Just bought my first smoker yesterday. I am seasoning it today as we speak. It is the Masterbuilt sportsman elite 30" electric.
I am wondering if you all could suggest more recipes with ground venison ?
The meatloaf in the above post looks awesome!
I have never smoked before so the excitement level is very high right now.
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If you are on facebook join this. Use the search function, endless ideas and directions
https://www.facebook.com/groups/249515721871731/
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12-27-2017, 06:46 PM
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Join Date: Oct 2008
Location: Edmonton
Posts: 2,751
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Fresh out 
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12-28-2017, 08:35 PM
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Join Date: Oct 2008
Location: Edmonton
Posts: 2,751
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Anyone have good leads for decent chunks of smoking wood? Chips don't last long enough for my liking.
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12-30-2017, 10:10 AM
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Join Date: Dec 2009
Posts: 8,521
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Meat project Day.
Whole Lomo Embuchado-Coffee Cured Duck Bacon-Duck and Turkey Tasso and turning a Coppa into Tasso.
Extruded Cardamom Beef Jerky
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12-31-2017, 08:32 PM
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Join Date: Oct 2008
Location: Edmonton
Posts: 2,751
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Wings fresh out! Next few mins the loins. Let the beer flow and the good times roll. Happy New Years! 
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01-01-2018, 04:17 AM
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Join Date: Oct 2008
Location: Edmonton
Posts: 2,751
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Juicy but not a lot of flavour.... any rubs you'd all recommend?
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01-07-2018, 02:14 PM
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Join Date: Oct 2008
Location: Edmonton
Posts: 2,751
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01-13-2018, 07:41 PM
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Join Date: Dec 2009
Posts: 8,521
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Quote:
Originally Posted by omega50
Meat project Day.
Whole Lomo Embuchado-Coffee Cured Duck Bacon-Duck and Turkey Tasso and turning a Coppa into Tasso.
Extruded Cardamom Beef Jerky
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Duck Bacon and Brie snack
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01-14-2018, 09:19 AM
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Join Date: Dec 2009
Posts: 8,521
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Quote:
Originally Posted by omega50
Meat project Day.
Whole Lomo Embuchado-Coffee Cured Duck Bacon-Duck and Turkey Tasso and turning a Coppa into Tasso.
Extruded Cardamom Beef Jerky
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Lomo Embuchado-Spanish dry cured Pork Loin w/Smoked Paprika, Black Pepper and Garlic.
Dry Cured Juniper Loin in the style of Speck
Both just finished curing and now drying for a cold smoke session before 6 weeks in the cave
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01-14-2018, 04:34 PM
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Join Date: Dec 2009
Posts: 8,521
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Getting ready to lay down some Coglioni di Mulo
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