Meat curing and smoking

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Re: Meat curing and smoking

Postby Bushman » Sun Aug 03, 2014 6:51 am

This makes me want to pull out the smoker! Last thing I smoked was salmon and oysters.
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Re: Meat curing and smoking

Postby Truckinbutch » Sun Aug 03, 2014 10:52 am

Tater wrote:Im doing 10 lbs pork loins per Truckinbutch recipe.Also 4lbs eye of round and 3lb deer loin into dried deer/beef.Also 4 lbs chuck trimmed up into corned beef.
Sounds like you are on a roll . I've been boning out pork butts . Slicing off some nice size slabs to cure for bacon and putting the rest into sausage for patties or stuffing into casings with various seasoning mixes . The butts have a better fat balance than the loins to make frying easier . Loins need a bit of oil in the fry pan to cook well .
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Re: Meat curing and smoking

Postby Truckinbutch » Sun Aug 03, 2014 11:11 am

The question was asked about grinder/stuffers . I dealt with Mercantile Station 2 in Lincoln , Nebraska . Their delivery of a Turboforce 3000 grinder was prompt . An issue with the first unit was dealt with swiftly , at their expense , to our complete satisfaction . Good kitchen size grinder for hobby use . If I had multiple whole hogs to deal with I would go to a more commercial size grinder .
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Re: Meat curing and smoking

Postby boda getta » Sun Aug 03, 2014 2:34 pm

Wilded:
That is that piece of meat pictured 3rd from the top, 2nd from the bottom?

BG
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Re: Meat curing and smoking

Postby wilded » Sun Aug 03, 2014 4:39 pm

boda getta wrote:Wilded:
That is that piece of meat pictured 3rd from the top, 2nd from the bottom?

BG

Top is Pork Loin Canadian Bacon
Next is venison jerky in the pit
Next is a smoked beef brisket
Last is summer sausage and link sausage.
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Re: Meat curing and smoking

Postby SoMo » Mon Aug 04, 2014 8:25 am

Truckinbutch wrote:
Tater wrote:Im doing 10 lbs pork loins per Truckinbutch recipe.Also 4lbs eye of round and 3lb deer loin into dried deer/beef.Also 4 lbs chuck trimmed up into corned beef.
Sounds like you are on a roll . I've been boning out pork butts . Slicing off some nice size slabs to cure for bacon and putting the rest into sausage for patties or stuffing into casings with various seasoning mixes . The butts have a better fat balance than the loins to make frying easier . Loins need a bit of oil in the fry pan to cook well .


+1 on the butts best cut on a hog for versatility. Every butt deserves a good rub!!
A good tip on grinding cut your meat into grinder feed size, then freeze it until it's good and firm not fully frozen, throw a little crushed ice in as you go keeping a grinder cold makes it a lot easier and less juicy, I use an old hand crank grinder that clamps on, grandpa used to put a drill in the vice chuck up a socket that fit the crank grinder handle bolt and let the drill do the work you just gotta feed meat. Some more hillbilly ingenuity.
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Re: Meat curing and smoking

Postby RevSpaminator » Tue Aug 05, 2014 8:48 pm

Smoked me some baby back ribs last night. I'd taken a picture but they didn't last that long.
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Re: Meat curing and smoking

Postby Tater » Wed Aug 13, 2014 5:54 pm

smoked loins 2.jpg
Just got loins outta smoker cooling down before wrapping in cellophane and chilling down few days before slightly freezing and slicing.will try to post pics.
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Re: Meat curing and smoking

Postby Truckinbutch » Wed Aug 13, 2014 6:41 pm

Tater wrote:Just got loins outta smoker cooling down before wrapping in cellophane and chilling down few days before slightly freezing and slicing.will try to post pics.
Hope you are pleased with the results .
If you ain't the lead dog in the team , the scenery never changes . Ga Flatwoods made my avatar and I want to thank him for that .
Don't drink water , fish fornicate in it .
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Re: Meat curing and smoking

Postby Tater » Fri Aug 15, 2014 6:32 pm

CB1_(Small) (2).jpg
sliced and packed .samples were tasty
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Re: Meat curing and smoking

Postby Bing-Bot » Fri Aug 15, 2014 6:42 pm

I am not sure which pics looks better. Boy that looks good! Ya makin me hungry.
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Re: Meat curing and smoking

Postby Truckinbutch » Fri Aug 15, 2014 7:23 pm

Looks like what we had this evening for supper time pig out . One daughter fried out 3 # of my canadian bacon while me and the grandkids raided the 'mater patch . Got nearly a half bushel of them big , vine ripened beefsteaks . Quart of mayo and a family well fed . Not enough leftovers for me and SOH to even have a snack tomorrow .
If you ain't the lead dog in the team , the scenery never changes . Ga Flatwoods made my avatar and I want to thank him for that .
Don't drink water , fish fornicate in it .
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Re: Meat curing and smoking

Postby Tater » Sat Aug 16, 2014 10:52 am

Use to make one similar to this using side meat.Once rub was applied ya coated it in sourwood or clover honey.Really tasted good but was a bitch to fry.
PLEASE READ THIS FORUMS RULES AND THESES Links: http://homedistiller.org and New Distiller Reading Lounge I use a pot still
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Re: Meat curing and smoking

Postby DFitz » Sat Aug 16, 2014 5:22 pm

Here's one I've made a few times using a cured pork loin wrapped in a bacon side. It's called Lendenspec.

Image

After curing has been accomplished its smoked for several hours.

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After smoking its hung in the curing chamber for about 60 days to dry.

Image

A great concern I had was that mold didn't start growing between the two meats. To prevent this the side was wrapped and tied as tightly as possible.

when all was finished it came time to slice.

Image

Image

a great smoked meat that can be fried to go with breakfast.
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Re: Meat curing and smoking

Postby Truckinbutch » Sat Aug 16, 2014 6:24 pm

DFitz , let me be sure I got this right . You wrapped cured loin in uncured belly ? Or was the belly cured too ? That looks delicious ! What kind of temps/humidity in the curing chamber ?
If you ain't the lead dog in the team , the scenery never changes . Ga Flatwoods made my avatar and I want to thank him for that .
Don't drink water , fish fornicate in it .
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Re: Meat curing and smoking

Postby DFitz » Sat Aug 16, 2014 7:48 pm

Truckinbutch wrote:DFitz , let me be sure I got this right . You wrapped cured loin in uncured belly ? Or was the belly cured too ? That looks delicious ! What kind of temps/humidity in the curing chamber ?


No, they were both cured. Typically I hold my curing chamber @ 50 or so F with approx 70% humidity.
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Re: Meat curing and smoking

Postby Truckinbutch » Sat Aug 16, 2014 8:06 pm

DFitz wrote:
Truckinbutch wrote:DFitz , let me be sure I got this right . You wrapped cured loin in uncured belly ? Or was the belly cured too ? That looks delicious ! What kind of temps/humidity in the curing chamber ?


No, they were both cured. Typically I hold my curing chamber @ 50 or so F with approx 70% humidity.
Thanks . Product that looks like that has my mouth watering . Gonna have to upgrade my act in the meat processing department .
Did you build your curing chamber or purchase a commercial unit ?
If you ain't the lead dog in the team , the scenery never changes . Ga Flatwoods made my avatar and I want to thank him for that .
Don't drink water , fish fornicate in it .
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Re: Meat curing and smoking

Postby DFitz » Sun Aug 17, 2014 7:27 am

I built it. Not too difficult but certain humidity requirements are necessary. Its indoors with central air. Adding humidity is easy enough. Removing humidity can be more difficult.
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Re: Meat curing and smoking

Postby SoMo » Sun Aug 17, 2014 12:27 pm

Dfitz that's gorgeous gonna have to try that on the next pigs I butcher. Damn that looks good. Good work, like TB said raising the bar a bit higher.
If I may I'm proud to be part of this group of people who are far more than just a bunch of shiners"proud of that" but it goes to show we all enjoy things a bit better than off the shelf. In fact we are above top shelf, quality 100%. Good job guys.
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Re: Meat curing and smoking

Postby scuba stiller » Sat Nov 22, 2014 5:59 pm

I feel so blessed to have y'alls experience to take with me into butchering my first pig-became a-Hog. Friends and pros coming together in the morning. HD has so much great information. Standing on the shoulders of giants feels safe.
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Re: Meat curing and smoking

Postby jedneck » Sat Jun 20, 2015 2:53 pm

Any body ever use corncobs for their smoke. I know some in the mountians did. Looking for some first hand expirance on the flavour compaired to common used woods.
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Re: Meat curing and smoking

Postby Truckinbutch » Sat Jun 20, 2015 7:58 pm

Corncobs work great for smoking cured meat . I would think that they would work equally well for malted grains .
If you ain't the lead dog in the team , the scenery never changes . Ga Flatwoods made my avatar and I want to thank him for that .
Don't drink water , fish fornicate in it .
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Re: Meat curing and smoking

Postby jedneck » Sat Jun 20, 2015 8:08 pm

TB either you read my mind or talked to me for a few hoirs on the tellyfone
welcome aboard some of us are ornery old coots but if you do a lot of
reading and don't ask stupid questions you'll be alright most are
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Re: Meat curing and smoking

Postby Truckinbutch » Sat Jun 20, 2015 8:39 pm

jedneck wrote:TB either you read my mind or talked to me for a few hoirs on the tellyfone
Musta read yur mind . Yu Know that I don't spend hours on the tellfone with unrepentant manufacturers of untaxed spirits . We did have a long conversation about horse handling , raisin kids , and gardening .
If you ain't the lead dog in the team , the scenery never changes . Ga Flatwoods made my avatar and I want to thank him for that .
Don't drink water , fish fornicate in it .
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Re: Meat curing and smoking

Postby Bigbob » Tue Oct 06, 2015 4:45 pm

So after a year or so of being tortured by you guys, I finally got a smoker! For free no less. So is it like distilling where I should start easy or can I jump in? What do you suggest for firsts? I do like the pork shoulder bacon idea. And FMH's chuck roast, and and and..........it all looks good! Help please!
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Re: Meat curing and smoking

Postby FreeMountainHermit » Tue Oct 06, 2015 5:02 pm

It's a dangerous road to travel. Does your kilt have an elastic waistband ?
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Re: Meat curing and smoking

Postby Bigbob » Tue Oct 06, 2015 6:41 pm

No but I've got a couple of belt notches to go
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Re: Meat curing and smoking

Postby FreeMountainHermit » Tue Oct 06, 2015 7:05 pm

Ha ! Temporary at best. Invest in more leather.

BTDT.
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Re: Meat curing and smoking

Postby Truckinbutch » Tue Oct 06, 2015 7:06 pm

Roll your own , my friend . Curing has strict rules , much like distilling , related to temperatures and proportions to make a safe product . Smoking is a matter of taste . I rely on curing guides that focus on unrefrigerated storage once the curing is done . Many modern guides do not require enough cure for the meats to hang outside in ambient temperatures .
If you ain't the lead dog in the team , the scenery never changes . Ga Flatwoods made my avatar and I want to thank him for that .
Don't drink water , fish fornicate in it .
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Re: Meat curing and smoking

Postby Bigbob » Tue Oct 06, 2015 7:19 pm

Anything in particular you recomend Butch? Is there a forum or a book that will help?
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