ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
|
Post by ShadowsDad on Jan 25, 2014 15:59:04 GMT -6
I don't mean I smoked tobacco outside. :-)
I have a Primo ceramic cooker and while it does a great job at southern BBQ, grilling, as an oven and such, it can be a bear to cold smoke anything in it without jumping through hoops. I recently got an Amaze-N-Smoker and today was it's first use, and now the Primo is a cold smoker that's easy to use... no more hoops to jump through. The reason ceramic cookers are so difficult to cold smoke in is they hold heat so well. The ceramic is one heck of an insulator, so any smoke generator needs to make little or no heat.
Here is the buckboard bacon I smoked today. I slit the boneless butt to make 2 slabs, that also allowed me to remove the lymph nodes easily. After curing them for about a week with TenderQuick they were ready for the smoke. 4 hours of apple smoke did the trick. FWIW, this is more like Canadian bacon. It's not at all like bacon made from pork belly. Since it's going through the grinder in a week or 2, storing it in slabs is the way to go.
It may not look as though it's been smoked very much, but I don't use artificial coloring. The apple smoke taste is definitely there. All the way at the bottom of the pan are trimmings that will go through the grinder.
Since I made it for the bacon component of some Taylor Pork Roll (sausage) (aka Taylor Ham) most is earmarked for that. But I had 1# too much and that will be used for breakfasts. I couldn't resist heating up a pan and sampling... delicious. I'll definitely make this again!
|
|
|
Post by PJGH on Jan 25, 2014 17:02:13 GMT -6
Oooh! Oh, Brian ... that does look good! Very artisan.
|
|
|
Post by HoosierTrooper on Jan 25, 2014 18:57:00 GMT -6
Sounds great! I love to cold smoke cheese.
|
|
ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
|
Post by ShadowsDad on Jan 25, 2014 22:00:46 GMT -6
Me too HT. That's coming right up. First I need to buy a mess of it. I figure 15# or so should do me for the year.
The gent who turned me on to the Amaze-N-Smoker also smokes butter. That's how cool the inside of the cooker stays.
|
|
|
Post by HoosierTrooper on Jan 26, 2014 8:48:03 GMT -6
Me too HT. That's coming right up. First I need to buy a mess of it. I figure 15# or so should do me for the year. The gent who turned me on to the Amaze-N-Smoker also smokes butter. That's how cool the inside of the cooker stays. Now that is cool!
|
|
papabear
Blade King
Looking for one that is just right
Posts: 465
|
Post by papabear on Jan 27, 2014 8:46:30 GMT -6
As Homer would say, "Mmmmm bacon!"
|
|
ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
|
Post by ShadowsDad on Jan 27, 2014 11:19:21 GMT -6
Mmmm, I had bacon and eggs with a toasted English muffin yesterday and that told me how good it was, but this morning I made my usual ham/egg/cheese with 2 slices of the buckboard bacon. I think it was the best I've ever made.
I told the wife as I was feeding my face, that I'll make the Canadian bacon with precisely the same cold smoke. That reminds me, I need to get a loin into the refrigerator to thaw and cure. Might as well make it while it's still cold out. I might even make the entire years supply (2 loins approx' 20#)
|
|
|
Post by drumzalot on Jan 27, 2014 15:36:57 GMT -6
All of this juicy meat and me with my high cholesterol ... sigh!
|
|