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02-20-2019, 01:00 AM
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Join Date: Dec 2009
Posts: 8,521
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Started some Lomo tonight
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02-26-2019, 06:53 PM
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Join Date: Dec 2009
Posts: 8,521
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Lomo Embuchado
Initial Cure complete now will dry for a few weeks starting at 95%RH @55f
Initial Weight 1.127g
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02-27-2019, 09:18 AM
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Banned
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Join Date: Feb 2015
Location: south calgary
Posts: 2,280
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How/where do you keep it at 95 RH and that temp, im looking at doing a set up for dry cured sausage but am just researching it now
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02-27-2019, 09:37 AM
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Join Date: Dec 2009
Posts: 8,521
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Poor boy set-up. Long plastic lidded rectangular Tupperware with plastic rack in bottom. I place directly on concrete floor in basement under my furnace cold air intake.
I have a small humidity gauge with thermometer that I place on the base under the meat.
Humidity adjustment by cracking open the lid to decrease humidity or drizzle water into the bottom below the rack and close the lid to increase humidity. Temp adjustment by moving container location in relation to the cold air intake.
Generally with a few tweaks I can cure meat in the winter from 50%RH to 95%RH and temps from 45F to 60F.
Initial high humidity only critical for the first week to keep surface interface open,then 70%-85% acceptable and looking for a meat weight loss of approx 30%
Had a converted wine cooler for a while, but I get better results with a cheap plastic container with a lid
Generally I can produce cured meats effectively from the end of Sept to late May with this set-up
Last edited by omega50; 02-27-2019 at 09:45 AM.
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03-10-2019, 02:26 PM
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Join Date: Dec 2009
Posts: 8,521
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Weight to 915g so cold smoke time
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03-10-2019, 05:26 PM
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Join Date: Dec 2009
Posts: 8,521
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Dry weight loss of 18.8%
So into the Bradley to cold smoke with the Pro-Q and then back downstairs to mature and let weight loss get into the 30% range
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03-19-2019, 01:12 PM
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Join Date: Dec 2009
Posts: 8,521
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Weight loss to 29.5%
Good to go 
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03-21-2019, 09:29 PM
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Join Date: Dec 2009
Posts: 8,521
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Twisted up some Banana Pepper Old Cheddar Smokies. Mixture of Pork , Turkey, Chicken and Beef.
Cold smoke tomorrow
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03-23-2019, 12:14 PM
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Join Date: Dec 2009
Posts: 8,521
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10 Hour cold smoke-10 hour rest-just lit cold smoker for another 10 hour session
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03-24-2019, 07:36 PM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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After being patient 10 days while curing my Canadian bacon, I finally removed it from cure, placed on a drying rack over night. Smoked and cooled today.
Smoked with Apple and Cherry, had to vac seal it and put it in the freezer ass the neighbours and family were hammering it. Once you make your own, store bought will taste like crap lol
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03-24-2019, 08:33 PM
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Join Date: Mar 2008
Location: Caroline
Posts: 7,585
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Quote:
Originally Posted by troutbug
After being patient 10 days while curing my Canadian bacon, I finally removed it from cure, placed on a drying rack over night. Smoked and cooled today.
Smoked with Apple and Cherry, had to vac seal it and put it in the freezer ass the neighbours and family were hammering it. Once you make your own, store bought will taste like crap lol
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Nice. I did around 12lbs. of the same today. I typically cover the top of mine in black pepper before drying it overnight for the smoker the next day.
As you said, never eat store bought again!
__________________
Two reasons you may think CO2 is a pollutant
1.You weren't paying attention in grade 5
2. You're stupid
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03-24-2019, 08:37 PM
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Gone Hunting
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Join Date: May 2007
Location: YEG
Posts: 9,981
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Quote:
Originally Posted by troutbug
After being patient 10 days while curing my Canadian bacon, I finally removed it from cure, placed on a drying rack over night. Smoked and cooled today.
Smoked with Apple and Cherry, had to vac seal it and put it in the freezer ass the neighbours and family were hammering it. Once you make your own, store bought will taste like crap lol
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Outstanding !! 
__________________
“Love your country, but never trust its government.”
~ Robert A. Heinlein
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03-25-2019, 07:26 AM
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Join Date: Sep 2009
Location: calgary
Posts: 1,259
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Quote:
Originally Posted by troutbug
After being patient 10 days while curing my Canadian bacon, I finally removed it from cure, placed on a drying rack over night. Smoked and cooled today.
Smoked with Apple and Cherry, had to vac seal it and put it in the freezer ass the neighbours and family were hammering it. Once you make your own, store bought will taste like crap lol
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That's a beautiful site...If you don't mind Dry cure used or if was a Wet cure.You pumped it.10 days suggests to me it was a dry cure.Never done anything like that thanks...
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03-25-2019, 09:51 AM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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Quote:
Originally Posted by tallieho
That's a beautiful site...If you don't mind Dry cure used or if was a Wet cure.You pumped it.10 days suggests to me it was a dry cure.Never done anything like that thanks...
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I used a Wet EQ cure method. Comes out perfect.
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04-28-2019, 08:29 PM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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04-28-2019, 09:53 PM
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Join Date: Mar 2008
Location: Caroline
Posts: 7,585
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Quote:
Originally Posted by tallieho
That's a beautiful site...If you don't mind Dry cure used or if was a Wet cure.You pumped it.10 days suggests to me it was a dry cure.Never done anything like that thanks...
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Wet brine is about the easiest way to do back bacon, and less problems with too salty of a product. Super easy.
Standard meat tub, about 1.5 costco size pork loins are about the right amount to fill it. Cut to desired sizes (good example in pic above).
Brine is 1 gallon of water, cup of salt, cup of white sugar, cup of brown sugar, and a tablespoon of prague #1 (cure). Pour brine over loin pieces, cover, and throw in fridge for a couple weeks.
Rinse, cover in pepper, and let dry overnight. Smoke the next day. I usually smoke at about 150f.
Another use for the loins is jerky, some of the best I've ever had
__________________
Two reasons you may think CO2 is a pollutant
1.You weren't paying attention in grade 5
2. You're stupid
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05-07-2019, 09:19 PM
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Join Date: Dec 2009
Posts: 8,521
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Tasso-ed Pork Tenderloins getting a spa day
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05-07-2019, 09:23 PM
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Join Date: Dec 2009
Posts: 8,521
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Pulled Pork Picnic
Scored the skin on the Picnic
And gave a deep rub of Bone Dust
Will smoke on the Pellet Grill tomorrow
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05-08-2019, 04:05 PM
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Join Date: Dec 2009
Posts: 8,521
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Tasso
Diet Snack Food
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05-14-2019, 03:16 AM
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Banned
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Join Date: May 2019
Location: Dublin
Posts: 7
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Hi, guys.
I'm a newbie here and just found this thread. I'm already getting hungry, everything looks so yummyyyy!
I just wondering if someone doing smoked fish and can you share the process.
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05-14-2019, 09:09 PM
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Gone Hunting
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Join Date: May 2007
Location: YEG
Posts: 9,981
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Quote:
Originally Posted by LuckilyWhelp
Hi, guys.
I'm a newbie here and just found this thread. I'm already getting hungry, everything looks so yummyyyy!
I just wondering if someone doing smoked fish and can you share the process.
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Well that escalated in a hurry 
__________________
“Love your country, but never trust its government.”
~ Robert A. Heinlein
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05-20-2019, 08:32 PM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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Today I made Beef Short ribs and pork sweet and sour ribs smoked over whiskey oak wood.
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05-29-2019, 10:01 PM
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Join Date: Dec 2009
Posts: 8,521
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Back Bacon with a Honey Cure drying now and will be going in the smoker in the am.
Will brush with Hawaiian Macadamia Nut Blossom Honey to finish in the last 2 hours
Last edited by omega50; 05-29-2019 at 10:30 PM.
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05-30-2019, 07:34 PM
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Join Date: Dec 2009
Posts: 8,521
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Brushed with Honey
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05-31-2019, 04:42 PM
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Join Date: Dec 2009
Posts: 8,521
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And a slice
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05-31-2019, 08:57 PM
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Gone Hunting
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Join Date: May 2007
Location: YEG
Posts: 9,981
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Quote:
Originally Posted by omega50
And a slice
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Graham Kerr would be PROUD
__________________
“Love your country, but never trust its government.”
~ Robert A. Heinlein
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06-27-2019, 07:56 PM
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Join Date: Feb 2013
Location: Edmonton
Posts: 592
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Just discovered this thread and all can say is “Ah Hell.” Nice work everyone.
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07-21-2019, 01:53 PM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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Made some BBQ Burbon and Sweet & spicy jerky
Also made some smoked chex mix. If you have not had this you are missing out, its addictive. You make a butter glaze with spices and smoke with hickory or wood of choice. I have people who would buy it by the pails if they could LOL
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08-19-2019, 10:07 PM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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Smoked a beef roast and also some ribs today
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