I think I have a sickness...

squirtthecat · January 23, 2011, 06:43:09 AM

But I believe I've found the cure!

12 pounds venison backstraps. 10 pounds pork loin. 3.5 pound pork belly. 1 bag of Morton TenderQuick.

Stay tuned!

wyoduke · January 23, 2011, 06:47:02 AM

Sounds like a great time to me ;D

KyNola · January 23, 2011, 07:23:55 AM

Yep, definitely have a sickness. :)

GusRobin · January 23, 2011, 07:45:39 AM

The only thing that worries me that you only THINK you have a sickness. Thought you would have recognized it by now Well I guess one of the steps of addiction is "denial". ;D

squirtthecat · January 23, 2011, 07:59:29 AM

First up, Backstrap 'Pastrami'.

(cured like Canadian Bacon, with some Pastrami flavor elements)

MTQ
Coriander
Brown Sugar
Powdered Onion/Garlic
Black pepper

Rub a dub dub.

Times 4.

squirtthecat · January 23, 2011, 08:35:26 AM

Next - Easy 3 Chile Bacon.

Weigh out a pork belly.

(2.8 pounds)

Mix together 2.8-ish T of MTQ, a few teaspoons of brown sugar, and 2 teaspoons of this..

Into a 2 gallon bag, rub both sides real good.

Add:

.... and 1/4 cup of pickled jalapeno juice.

Looks like this:

KyNola · January 23, 2011, 08:39:31 AM

Boy, you just ain't right! :D

squirtthecat · January 23, 2011, 09:54:54 AM

But wait, there's more!

6 pounds Canadian Bacon. (MTQ, brown sugar, garlic/onion powder)

[edit]
I drizzled some Hickory Shagbark syrup in each bag before I sealed it.
[/edit]

And something I can't even think of a name for.

MTQ
Anchiote Powder
Cumin
Soileau's
Hungarian Half-Sharp paprika
Garlic/Onion powder

Before I put the Anchiote in.

The Anchiote has a consistency of silly putty. After schmearing it all over the loin:

FLBentRider · January 23, 2011, 09:59:51 AM

I'm definitely watching this one with interest.

KyNola · January 23, 2011, 10:03:14 AM

I thought we wuz naming it Spanadian Bacon! :D

squirtthecat · January 23, 2011, 10:06:43 AM

Quote from: KyNola on January 23, 2011, 10:03:14 AM
I thought we wuz naming it Spanadian Bacon! :D

Works for me! (with some Hungarian and Cajun influences)

deb415611 · January 23, 2011, 10:47:25 AM

Wow Squirt you do have it bad.

I have a slab & 1/2 of snake river belly unthawed. I think I'm going to use some shagbark hickory on one piece.

squirtthecat · January 23, 2011, 10:55:03 AM

It's good stuff. I like it on the CB.
Last one I injected the loin with the syrup... Boy did that make a mess.

I'll admit right now this isn't all for us. The backstraps are for my office neighbor at work, and I'll probably give away 2/3rds of that belly bacon.. The CB is staying here, and I'll probably take the Spanadian Bacon to work. (my captive audience/test market/critics)

GusRobin · January 23, 2011, 11:47:44 AM

Quote from: squirtthecat on January 23, 2011, 10:55:03 AM
I'll probably give away 2/3rds of that belly bacon..

Where does the line form?

Tenpoint5 · January 23, 2011, 05:57:34 PM

Suppose I'll get blamed for this addiction as well for getting CRG addicted to Sausage!!!