;D
Mixed up some of Hab's Canadian Bacon cure. And added a Cajun twist to it..
(https://lh5.googleusercontent.com/-cbuCAuRpIJQ/TvYc-SB9xfI/AAAAAAABgS8/iRb8HSHreTM/s800/20111224112630.jpg)
A little taste of Ville Platte.
(https://lh4.googleusercontent.com/-RmAGF16-pjE/TvYc_WRwa6I/AAAAAAABgTA/_-p3Stf0YJs/s800/20111224112644.jpg)
A 2.25 and a 2 pound top loin, rubbed up and vacuum sealed for a week in the fridge.
(https://lh6.googleusercontent.com/-0gsee8ZN2ss/TvYdAcsCifI/AAAAAAABgTE/D0qZ7mcyaVA/s800/20111224114647.jpg)
We'll check back next Saturday... (I'll flip/massage them daily)
Looks good. I just made some using a mild chilli powder. I'm hoping to taste it either today or for breakfast tomorrow.
squirtthecat, is there any special reason you vacuum seal instead of using ziplock bags? It looks much cleaner and easier to put in the refrigerator because those bags rarely leak.
I might try this next time.
Thanks
Quote from: mrmcdowe on December 26, 2011, 06:51:54 AM
squirtthecat, is there any special reason you vacuum seal instead of using ziplock bags? It looks much cleaner and easier to put in the refrigerator because those bags rarely leak.
I might try this next time.
Thanks
That's exactly why I did that. I put a double seal down on those bags, so there is no chance of the bags leaking into the lettuce crispers. I had that happen once with some belly bacon and wow what a smelly mess.
Time to smoke!
Rinsed and banded up. (thanks KyNola for the high temp cooking bands!)
(https://lh4.googleusercontent.com/-N6x19JqEQZo/Tv9odjcK3hI/AAAAAAABgUM/Jq_D-vBPwMw/s800/IMGP7550.JPG)
I was going to copy his 'strung up' idea as well, but wanted to try making a cradle of sorts. Dug out a cheapo rib rack and bent it to shape.
(https://lh6.googleusercontent.com/-QOc3CjjTamU/Tv9olKRGUBI/AAAAAAABgUU/-YiCoiM0suI/s800/IMGP7553.JPG)
In we go.. 225*, top shelf of the MAK.
(https://lh6.googleusercontent.com/-saLuyfyQtfA/Tv9oo2gfOzI/AAAAAAABgUY/y9zYIAbgoq4/s800/IMGP7554.JPG)
(https://lh3.googleusercontent.com/-PGHhHEVAfxw/Tv9osEdfm6I/AAAAAAABgUc/GOZHXE2pttc/s800/IMGP7555.JPG)
90 minutes later... Getting some color now.
(https://lh4.googleusercontent.com/-qoVKoSu7qZo/Tv9o18B1ZuI/AAAAAAABgUo/649gQgG7pO8/s800/IMGP7579.JPG)
(https://lh5.googleusercontent.com/-oS8dus8Z5GE/Tv9o5SRswmI/AAAAAAABgUs/JWm0I3M0q60/s800/IMGP7580.JPG)
They might be done in an hour or so - we'll check back then.
Looks good, I got some sitting in the fridge right now. Will probably smoke on Thur.
Beginning to get some pretty color on it.
Starting to look great!
Cough cough cough...
(https://lh4.googleusercontent.com/-vY2TnJ2Gkkg/Tv95aGX8b7I/AAAAAAABgU4/2Bw-l1keEkk/s800/IMGP7585.JPG)
Done!
(https://lh4.googleusercontent.com/-LKdl7XnfXa0/Tv95eb2bT5I/AAAAAAABgU8/wCORtH-hKTg/s800/IMGP7584.JPG)
(https://lh3.googleusercontent.com/-53wRYv87G7s/Tv95parWUAI/AAAAAAABgVI/yDOhxksWWaY/s800/IMGP7592.JPG)
One is just a bit short of the temp I want, so they are in the crockpot on 'low' while we head to church.
Mm mm mm I gots ta make some more soon. Love the rubber band trick, beats tieing.
Pretty pretty pretty. If it tastes half as good as it looks.............awesome.
wow neat stuff looks good also
OH YA!
Thats gonna be gooood!
That looks really good, I think I'm going to have to try that.
Great looking bacon.
QuoteOne is just a bit short of the temp I want, so they are in the crockpot on 'low' while we head to church.
I always under cook mine cause I plan to quick fry it to eat. This way I avoid the chance of drying out.
i have a couple ready to smoke on thurs. and i was just gunna tie up with some string. i really like the rubber band thing seems alot easier. are there smoker safe rubber bands ir since the temp is low will any do? thanks
String works. These bands are good to 600* or so. I've also used elastic rotisserie ties..
where would a guy find those bands at?
KyNola gave me these... I think he ordered them from Amazon a while back.
k thanks i will look for some
Quote from: slc smoke on January 01, 2012, 12:56:00 PM
where would a guy find those bands at?
Got a Bed Bath and Beyond close by? They have them bands.
2 miles away..thanks i will head that way tomorrow.
Time to slice...
(https://lh3.googleusercontent.com/-U-Hmk6IU1mA/TwIu9SDn3pI/AAAAAAABgWk/WTpcPAgLItg/s800/IMGP7673.JPG)
:o
Ok, after we staged a slight diversion - time to slice.
(https://lh3.googleusercontent.com/--EwcBGsHPpE/TwJKi379qoI/AAAAAAABgWo/M4zp4Q8WzaA/s800/IMGP7677.JPG)
Bagged up and ready for the freezer. Kept a sammich bag full in the fridge for snacking on.
(https://lh5.googleusercontent.com/-COsE0qdvQ6I/TwJKnIIyawI/AAAAAAABgWs/c4v7mwrURcs/s800/IMGP7679.JPG)
Good stuff. A bit on the salty side, but it tends to mellow out after some time in the chill chest.
I might look at mixing up Hab's "Basic Cure" instead of using MTQ next time. And using some salt free Cajun spice..
Quote from: squirtthecat on January 02, 2012, 04:29:43 PM
Good stuff. A bit on the salty side, but it tends to mellow out after some time in the chill chest.
I was wonderin if you cut back on the salt for the amount of Cajun spice ya added.
I didn't add any salt, other than what was in the MTQ. I'll mix the 'Basic Cure' next time, and just go 5 days in the fridge. (thanks Keymaster for the tip!)
It's Ok, it was still very good. Just have to drink an extra beer when munching on it.. ;D
Looks good Pat!
Did you have to put up a fight to use the slicer?
Quote from: SouthernSmoked on January 03, 2012, 11:14:14 AM
Looks good Pat!
Did you have to put up a fight to use the slicer?
Naw, just some food in a dish on the washing machine.. ;)