Habs CB is the bomb.....
Out of the week cure and looking happy and trussed up!
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001981.jpg)
Nights rest in the fridge to dry a bit!
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001982.jpg)
Two hours smoke (guess which one) and 5 hours total till we hit 145!
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001983.jpg)
And now the wait begins...that two day thing is a killer. But all vac-sealed and happy in fridge!
C
Well done, WTS! I'm confused as to why you chose mesquite ;) ;D I'd tell you to branch out a little but I think you'd think that mean grab another branch of mesquite!
CB looks really good!
SD
That Hickory smoked CB Looks great, wts...
Quote from: FLBentRider on November 30, 2008, 05:27:06 PM
That Hickory smoked CB Looks great, wts...
Still giggling like a school girl ;D ;D ;D
Looks great WTS! ;) .... Well.... minus the mesquite. ::)
I'm almost out. Last time I made it I did 4 loins, sliced, vac sealed and into the freezer. I'm going to have to do it again soon.
Mike
Really good looking CB WTS. I must tell you that if LQ sees that you used the devil's wood on CB the teabag is coming out again. :D
KyNola
Looks good wts. makes me want to do some now.
nepas
Got mine ready and put into the fridge today. :)
I am running out of teabags on this guy... ??? You simply can't do CB with mesquite...it's just a rule from above......only the hickory and any other wood (frankly) can bathe in Habs CB... can I have an AMEN?
Start using the used tea bags. You can smack them with the wet ones if they don't pay attention. ;)
Of course I did use messyquite on the brisket I did for T-day. :o
(http://i282.photobucket.com/albums/kk250/smokinsoon/hickory2.jpg)
WTS;
That looks good. You may inspire me to use my mesquite for more then just the bisquette that I load on top of my two Bubba Pucks. ;D I would ask you to let us know what mesquite tastes like on CB, but we all already know the answer to that. :)
I just did a 4.5 pound one on Saturday. I used one of 10.5 ideas, and added some apple flavor by using 1/4 of boiled cider. I'm going to taste it today.
The wait is over! I swear Habs this stuff should be illegal.....Yeah its that good! ;D
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001991.jpg)
C
Looks great WTS. I had two venison backstraps wonder to close to my deer stand last Saturday. Will start the cure on Friday mornign when I get home from work. So Messy wood is good on CB huh? Maybe I'll try OOOOOUCH!!! Where the hell did that Teabag come from?
Habs How did the Apple Cider CB turn out?
Quote from: Tenpoint5 on December 03, 2008, 11:50:00 AM
Looks great WTS. I had two venison backstraps wonder to close to my deer stand last Saturday. Will start the cure on Friday mornign when I get home from work. So Messy wood is good on CB huh? Maybe I'll try OOOOOUCH!!! Where the hell did that Teabag come from?
Habs How did the Apple Cider CB turn out?
Adding the boiled cider to the cure turned out real good, my only regret was that I did not coat it with layer of more boiled cider before putting it in the smoker. I'm going to make another batch, because that was part of some gift packages I'm giving away.
Quote from: Habanero Smoker on December 03, 2008, 02:32:02 PM
Adding the boiled cider to the cure turned out real good, my only regret was that I did not coat it with layer of more boiled cider before putting it in the smoker. I'm going to make another batch, because that was part of some gift packages I'm giving away.
I've never seen "boiled" cider, but then I live in Florida. I am to assume that the H2O content is reduced and it is more like a syrup ? Could this me made by boiling "regular" cider ?
Fl --
I have only seen boiled cider sold at one place -- King Arthur Flour http://www.kingarthurflour.com/shop/detail.jsp?id=1003
I usually just throw some cider in a pan and crank up the heat. It gets syrup like when it reduces.
I'm going to try it on my next batch of CB
Deb
I got some maple syrup yesterday......was gonna do two more loins with the syrup, but I think I may do one with the syrup and one with the cider.
Last nights dinner....Split biscuits drizziled with honey, fried egg, fried up Habs CB
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001992.jpg)
Then covered with shredded cheese, some crumbled bacon and gravy made from the bacon drippings
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001993.jpg)
C
WTS
Your killin' me at work again! I gotta quit lookin' at these! :o
Looks absolutely awesome! :P :P :P ;)
Mike
Dang it WTS, there goes another keyboard from all the drooling I have been doing. That looks great! ;D
I gotta quit looking wts. i just gained a few lbs.
great
nepas
Sweet Sassy Mollassy! That looks deeeeeeeeeeelicious!
SD
Quote from: La Quinta on November 30, 2008, 08:52:31 PM
I am running out of teabags on this guy... ??? You simply can't do CB with mesquite...it's just a rule from above......only the hickory and any other wood (frankly) can bathe in Habs CB... can I have an AMEN?
WTS
You're offending me and my fellow countrymen ;)
That beautifull looking bacon is in no way Canadian, using mesquite??!
Canadian bacon or bacon as we call it, is usually smoked with Maple. Other species are perfectly acceptable, not including mesquite.
Canadian Bacon is much like our national flag, done in maple.
(http://i393.photobucket.com/albums/pp18/thebradleystore/canadian_flag.jpg)
why not call it Texas bacon ? ???
just my 2 cents
Boiled cider is easy to make if you have time. This is my second season of boiling my own. You just need to reduce the cider 8:1. So one gallon boils downs to a pint; 1/2 gallon boils down to a cup; on quart boils down to 1/2 cup. Or you can boil it down by temperature, to 216°F which will make it the consistency a little thinner then maple syrup; which is about 7:1. As it boils down I skim the stuff off the surface when it gets dark brown, and also carefully remove the stuff that sticks to the side of the pan as the cider reduces. When finished I strain through a fine mesh strainer it into microwave proof container and store in the refrigerator. Or for self storage, can process it like you would jam/jelly.
If you reduce to far you will end up with jelly. If this happens just reheat it and add some apple cider to thin it, or leave it as jelly. Further then that you will burn it. Make sure you use a nonreactive pan. Start with the freshest cider you can get.
You will see recipes out there that state you can boil it down a quart in 30 minutes of so. The first time I did that I burnt it and had to throw it out. Now I boil at a low rolling boil, and when it begins to "spit" if reduce the heat more. Also if I am boiling down a gallon or so, I will start with a large 12" skillet. The larger open surface quickens the evaporation. When it gets to about 2 quarts I will pour it into a 2 quart sauce pan making sure to scrape the skillet as clean as possible. A gallon will take me about 5 hour to boil down. Note you should keep your hood vent on to draw the moisture out of the house. One other note, do not fill the pan no further then 3/4 full or you will have problems with it boiling over.
Deb;
I've been thinking, because it is tart if you give it a coat prior to placing it in the smoker, I would make it 50% maple syrup.
For curing, what I did was coat a 4.5 loin with about 2 tablespoons of boil cided, then applied the cure. This should also work great with slab bacon.
Quote from: Habanero Smoker on December 04, 2008, 02:17:18 PM
Deb;
I've been thinking, because it is tart if you give it a coat prior to placing it in the smoker, I would make it 50% maple syrup.
For curing, what I did was coat a 4.5 loin with about 2 tablespoons of boil cided, then applied the cure. This should also work great with slab bacon.
Habs,
Thanks, I will try that. I need to get some belly too. We are amost out of CB & totally out of belly bacon. I'll be getting busier workwise in Jan & have to get the freezer filled.
When I looked at the King Arthur site this morning they also had a syrup that was 1/2 boiled cider & 1/2 maple syrup w/ cinnamon. That sounds good for other things.
Deb
Hi Deb;
I purchase that about a year ago. That when I started making my own boiled cider, and for pancake I will mix mine with with maple syrup. Just google boiled cider recipes, you will be surprised what you can use it for.
This Bacon smoked this morning had the cheap syrup, a dallop of honey and granulated maple suger and it was as good as any i have made.
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00657.jpg)
Looks great, SS! I cannot find granulated maple sugar anywhere around here.
SD
I could not find it hear also. Easy to find on line. My package says "King Arthur Flour". Don't remember where I found it.
Quote from: Smokin Soon on December 04, 2008, 03:12:10 PM
I could not find it hear also. Easy to find on line. My package says "King Arthur Flour". Don't remember where I found it.
SS - did you get it at Allied Kenco? They have King Arthur Flour's maple sugar and of course they also have it at King Arthur flour.
Deb
I get mine from the Vermont Country Store. As it gets later in the season, they run out of it until farmers start tapping the trees in spring. The price has really gone up this year, but I purchase from this site, because I know it will be 100% maple. Occasionally if you find it cheaper it may be cut with sugar; so read the label carefully.
Ganulated Maple Sugar (http://www.vermontcountrystore.com/browse/Home/Food-Candy/Food/From-Our-Kitchen/Granulated-Maple-Sugar/D/30100/P/1:100:1020:10270:100740/I/f06406?evar3=SEARCH)
Thanks for the link guys........is it worth the $18.95 price tag? I could buy a pork belly and maple syrup for that amount. :o
SD
What happened to maple prices??? I believe I dd get mine from Allied Kenco, but did not pay anywhere near that. ???
The bacon and eggs pic has done it for me! fantastic! (http://i149.photobucket.com/albums/s62/Gitster59/Tasty.gif) (http://i149.photobucket.com/albums/s62/Gitster59/Tasty.gif) (http://i149.photobucket.com/albums/s62/Gitster59/Tasty.gif)
Being out of work, and almost out of pure maple syrup, I might do a test loin with this poor mans substitute from about.com
Ingredients:
1/2 cup granulated sugar
1 cup brown sugar, firmly packed
1 cup boiling water
1 teaspoon butter
1 teaspoon maple extract or vanilla extract
Preparation:
Place granulated sugar in a heavy skillet. Heat until the sugar melts and turns brown.
Meanwhile, place brown sugar into a heavy saucepan. Pour water over brown sugar and bring to a boil without stirring.
Add caramelized white sugar to the melted brown sugar in the saucepan. Simmer, stirring often, until syrup is thickened.
Remove from heat, and whisk in butter and maple or vanilla extract.
Serve maple syrup substitute warm over pancakes, waffles, and biscuits.
Yield: about 1 cup
Gotta add my dallup of honey of course!
Let us know how that turns out, SS. The price of maple syrup is outrageous, even if you have a job!
SD
Quote from: Smokin Soon on December 05, 2008, 09:53:08 AM
What happened to maple prices??? I believe I dd get mine from Allied Kenco, but did not pay anywhere near that. ???
It has to be related to the fuel prices. It takes a lot of energy to boil sap down to maple syrup. Though fuel prices are now down, this sugar was probably produced in the spring.
I've always wanted to go to a place that made maple syrup....now, I wanna go even more ;)
Quote from: Smoking Duck on December 05, 2008, 01:59:27 PM
I've always wanted to go to a place that made maple syrup....now, I wanna go even more ;)
You would like it Duck. My dad used to have a little sugarhouse. It's kind of like smoking -- sitting around waiting/tending the fire/watching the temperature of the syrup. It takes along time to turn sap into syrup.
Deb
Dang, Deb, you really got me longing for the good old days. I would imagine the smell around the sugarhouse would be just as good as around the smokehouse. If I close my eyes, I can picture the smoke rising from the sugarhouse!
SD
Hey WTS, Do you have to be from Canada to really enjoy CB? I bet some Canadians are flipping over in their graves thinking of Mesquite on their blessed bacon. I'm smoking some good old Texas Brisket on hickory as I wile away the time on this site and as soon as I am done here I will go add some mesquite for a while.
You just go with your bad self jb!!! I would skip the last step...but that's just me... ;D