Smoked pork products

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PHOTO GALLERY of Smoked Pork Products

Last postbyredzed « Sat Sep 28, 2013 07:09
Replies: 98
byDevo »Fri Dec 09, 2011 14:57
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PHOTO GALLERY of Smoked Pork Products
Post your photos of Smoked Pork Products here (if your post does not contain a recipe).

Started curing 8 days ago.
12lbs. of pork belly

All rubbed down

After 7 days of cure hanging in the refer over night

After two hours of maple smoke...

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I forgot the time you want us to come over? :lol:
98 Replies

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Last post byredzed
Sat Sep 28, 2013 07:09

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BBB

Last postbyssorllih « Tue Mar 20, 2012 02:03
Replies: 4
bynepas »Mon Mar 19, 2012 20:29
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Got the BBB sliced. Buck Board Bacon.

This is the Poli recipe.

Gotta taste so fry some up.

Taste is good.

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I always take a slab from the skin side for bacon then remove the scalpula and the gland.(it is small and easy to find) Then I cut the rest into two pieces that I cure and roll. I have never seen a butt with the skin still on.
Now a picnic soulder is a different story. It always has some hide on...

4 Replies

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Last post byssorllih
Tue Mar 20, 2012 02:03
[CHI] Jinhua Ham

Last postbyfarrellbox « Wed Jan 25, 2012 17:56

byfarrellbox »Wed Jan 25, 2012 17:56

I have some information on Jinhua ham, where I live only two hundred kilometers away from Jinhua, what You want to know?

Everything :!:

As far as the sausage. You will want to hang it overnight in your refrigerator between 33 and 40 Fahrenheit or at around 4 Celsius.

I think poaching at 70...

0 Replies

6422 Views

Last post byfarrellbox
Wed Jan 25, 2012 17:56
My Ham project

Last postbyssorllih « Thu Jan 19, 2012 02:25
Replies: 24
byBubba »Thu Dec 08, 2011 01:15
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I started this project on November 27, and thanks to the help of Chuckwagon's advice I understood that the pork meat could still be brined safely when the meat was 1 day away from the sell by date.

Below is a step by step of this project, along with hurdles I had to overcome, if anyone can add to...

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So far so good . No dog food. I think you may have a winner. thanks for the details.
24 Replies

18714 Views

Last post byssorllih
Thu Jan 19, 2012 02:25
Makin' bacon questions

Last postbyChuckwagon « Tue Jan 03, 2012 23:31
Replies: 2
bynuynai »Tue Jan 03, 2012 16:16
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I went to a reputable butcher and got pork belly for making homemade bacon. I made it twice but my pieces didn't have anywhere near the amount of meat that the stuff he sells does. Am I getting the wrong cut. Next time I plan to question him on this. Any input would be appreciated. Thanks in...

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Hi Nuynai,
Check out this link and be sure to use both the horizontal and vertical tools. Move the scanning tool along the belly and you'll see the best part to be looking for when you go to the market.

Something else you might consider is looking for a meat wholesale outlet or a source that...

2 Replies

3357 Views

Last post byChuckwagon
Tue Jan 03, 2012 23:31
ssorllih Bones His Butt

Last postbyssorllih « Thu Dec 29, 2011 02:46
Replies: 32
byssorllih »Mon Dec 12, 2011 17:42
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I have four pieces of butt ( the rest of the butts from which I cut the slabs for bacon. My salt and cure were calculated on the mild side at just about 2 percent salt and 150 PPM for nitrite. About .2 percent cure #1. and with a tablespoonful for sugar and a half tablespoon of molassas per pound....

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Thanks Gringo, My fire box will burn chunks with a nise steady smolder if I control the draft. With the weather here topping out at about 45 cold smoking is easy. Pecan is a bit milder that hickory. I have maple and apple on the place. I get oak when I prune one of my trees.
I posted last night...
32 Replies

23245 Views

Last post byssorllih
Thu Dec 29, 2011 02:46
Honey Butt Bacon

Last postbyChuckwagon « Thu Dec 22, 2011 23:24
Replies: 19
byDLFL »Tue Dec 20, 2011 23:29
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Honey Butt Bacon
Started 12/12/2011

Ingredients:
6 lb. pork butt
1/3 cup sea salt
2 1/4 tsp. Cure #1
1/3 C. packed brown sugar
1/4 C. Wild flower honey

12/19/2011 I pulled the meat, rinsed, and let it rest in the refrigerator over night. This morning I pulled the meat and let it warm up...

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Boy, I'll say... and just look how thick those slices are! Hungry man style! Very nice DL in FL!
19 Replies

15148 Views

Last post byChuckwagon
Thu Dec 22, 2011 23:24
maple cured pork wrapped roulade

Last postbyssorllih « Wed Dec 21, 2011 21:03
Replies: 3
byssorllih »Wed Dec 21, 2011 04:46
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Here is the plan. I want to prepare an Easter dinner around a roulade made by taking the center section of a pork loin and unrolling it like a scroll about a half inch thin. Then cure that piece of meat with salt and cure#1 and maple syrup. While that is happening I want to prepare a sausage...

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I have some venison that would substitute for the lamb, I could add slightly dried apples and use cider instead of water. There are posibilities here. Thanks

3 Replies

4178 Views

Last post byssorllih
Wed Dec 21, 2011 21:03
Dry Cured Bacon - Do I have problems?

Last postbyssorllih « Tue Dec 20, 2011 18:29
Replies: 7
bywidetrackman »Mon Dec 19, 2011 06:07
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(1) Dry cured (2) whole 20# pork bellies, in tub (no bags) 15 days (skin down) overhauled on 10 th day, (used 20 oz on first rub and 12 on overhaul) total 32 oz (2#) Tender Quick + 3 cups Derma sugar. Poured off juices and rotated daily, Results, bellies were limp. You could roll them up. Was cure...

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By frequently turning the bag and the meat the liquid never gets a chance to settle.

7 Replies

8586 Views

Last post byssorllih
Tue Dec 20, 2011 18:29
Buckboard Bacon

Last postbyFinley52 « Fri Dec 09, 2011 05:53
Replies: 7
bySalmonclubber »Sat May 21, 2011 17:55
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Hello Everyone

I made a 7 pound Buckboard Bacon I used a 7 pound boned out pork butt and Hi Mtn seasoning's Buckbopard bacon cure this stuff is great I rubbed the butt with cure and placed into the fridge for 10 days actually it was 12 days got busy doing other stuff I turned the butt every other...

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I've been making Canadian Bacon for about a year now. It's easy, not fast, but easy. Beside that it is GOOOOOODD and a fraction of the cost of the store bought stuff.

When I found some other folks were making Buckboard Bacon I had to try it. Start with a Boston Butt, cut out the bone and then...

7 Replies

11007 Views

Last post byFinley52
Fri Dec 09, 2011 05:53
Tying a ham.......

Last postbyssorllih « Sat Dec 03, 2011 18:50
Replies: 13
byOleBull »Fri Nov 25, 2011 03:37
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Tying a ham...
Wiązanie szynki....

Sven

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That is the same method as is used to ball and burlap the root ball of a tree when transplanting. It is very secure and will allow rolling the ball like a wheel with the tree horizontal like an axle. When someone is making an expensive piece of meat it is worth taking care of the small details to...

13 Replies

16219 Views

Last post byssorllih
Sat Dec 03, 2011 18:50
Maple Cured Bacon

Last postbyssorllih « Thu Dec 01, 2011 18:48
Replies: 7
byDevo »Wed Nov 30, 2011 07:54
First post

Ingredients:
2 oz. Kosher salt (about 1/4 cup)
2 tsp. Cure #1 (aka pink salt, InstaCure #1, Prague Powder #1)
1/4 C. Maple sugar or packed brown sugar
1/4 C. Maple syrup

5 lb. fresh pork belly
(Makes enough for a 5 lb. belly)

Got my two pork bellies yesterday, 12.7 lbs. This is skin off...

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I just finished with 16 pounds of pork butts. From the fat side i removed a slab about an inch and quarter thick with a really thin place over the shoulder blade. Then I removed the shoulder blade and cut the remaaining piece into two more or less sme size pieces and trimmed the excess fat and...

7 Replies

10421 Views

Last post byssorllih
Thu Dec 01, 2011 18:48
[USA] "Cabin Fever" Dry-Cured Hams

Last postbyssorllih « Thu Nov 17, 2011 02:36
Replies: 5
byChuckwagon »Thu Mar 24, 2011 08:01
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Country hams are unique. The USDA has quite a bit to say about them, so if you are going to make one of these tasty guys, you should be acquainted with some of the rules. (Right off the bat, the FSIS says you can`t even call it a country ham unless it meets certain specifications.) Of course,...

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Yup! no Soot!

5 Replies

10656 Views

Last post byssorllih
Thu Nov 17, 2011 02:36
Smoked Belly - Chinese

Last postbysnagman « Thu Nov 10, 2011 00:42

bysnagman »Thu Nov 10, 2011 00:42

One 800g piece of belly couldn't fit into my brining container (already loaded with bacon-to-be) so, my like of Chinese cuisine, particularly the Peking Duck, led to this experiment. Marinated for 48hrs, smoke/cooked at 125 for four hours, served with simple fried rice, this was delicious. The...

0 Replies

3495 Views

Last post bysnagman
Thu Nov 10, 2011 00:42
Eating with your eyes

Last postbyssorllih « Mon Oct 24, 2011 13:07
Replies: 8
bystory28 »Thu Aug 25, 2011 17:02
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In Mr. Marianski's book Home Production of Quality Meats and Sausages, his canadian bacon recipe calls for brushing the pork loin with beaten egg yolks prior to smoking for a nice sheen.

Does anyone else have any tips or tricks to improve the appearance of their products, without compromising...

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Both hickorys grow here. Thanks.

8 Replies

6715 Views

Last post byssorllih
Mon Oct 24, 2011 13:07
Rubs

Last postbyDiggingDogFarm « Fri Oct 21, 2011 04:08
Replies: 4
bysnagman »Fri Oct 21, 2011 03:00
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Seeking the views of the forum members about rubs. There is in some quarters the view that a rub should not be rubbed onto the meat, but sprinkled. Reasoning is that rubbing ingredients into the meat, ie massaging by hand fills the pores, and most of it ends up on your hands anyway. I have always...

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I totally agree that searing is a joke as far as sealing in the juices....yet searing is worthwhile because it does (IMHO) create extra flavor by caramelization and charring.

In my experience, I do think that rubbing, when it comes to anything other than salt (meaning salt will find it's way...

4 Replies

4416 Views

Last post byDiggingDogFarm
Fri Oct 21, 2011 04:08
Brining table

Last postbyssorllih « Sun Jul 31, 2011 17:00
Replies: 3
bySiara »Fri Nov 26, 2010 10:35
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Hi sausage makers,

Here it is, promised brining table. I recalculated it from kg, so I'll appreciate if you can spot check.

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It is also in the book Home Production of Quality Meats and Sausages by Stanley Marianski and Adam Marainski.
Retails for 26.95 but can be bought on line for much less.

3 Replies

8646 Views

Last post byssorllih
Sun Jul 31, 2011 17:00
[USA] Bushwhackers Buckboard Bacon

Last postbyChuckwagon « Sun Jun 05, 2011 05:37
Replies: 4
byChuckwagon »Tue May 24, 2011 10:20
First post

Bushwhacker`s Buckboard Bacon (25 lbs.)
(Hickory Smoked Pork Butt)

Buckboard Bacon is made from pork butt (shoulder), rather than pork belly. Many people prefer its texture and thick-sliced portions. Note that a ham is normally pumped with 10% brining solution. Because of its composition, pork...

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Glad you enjoyed the recipe ol' timer! I had some just this morning.
For those of you who don't know Dave Zac, let me introduce you. He is probably the most self-sufficient person I know of. He has his own farm in upstate New York and makes his own everything ... literally everything. Wine,...

4 Replies

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Last post byChuckwagon
Sun Jun 05, 2011 05:37
Smoked Pork Chops

Last postbyChuckwagon « Sat May 14, 2011 07:08
Replies: 8
byunclebuck »Thu Feb 03, 2011 14:33
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This is a recipe that I use for my smoked chops:

5 lbs. thick cut pork chops.
2 quart filtered icewater.
5 tbs. uniodized salt.
3 tbs. demerara or dark cane sugar.
1 tsp. prague powder #1.

Dissolve all ingredients in the icewater in stone crock or stainless steel container. Put pork chops in...

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Why you shady, sanitarium escapee! :shock: Pharmaceuticals indeed! And just one little left-turn into the Rusty Spur and you blab to everyone. What`s wrong with one little snort? And it was sipped too! :roll: Yeah, just because I painted my tonsils with a couple of horns of South Valley Rukus...

8 Replies

11230 Views

Last post byChuckwagon
Sat May 14, 2011 07:08
Dry Cured Bacon Need help

Last postbywidetrackman « Thu Mar 24, 2011 05:49
Replies: 2
bywidetrackman »Thu Mar 24, 2011 03:59
First post

I am a newbie to the site which I find quite exciting. I didn't find a process, (if there is one) for dry curing and cold smoking bacon like country ham. I had rather cure for a non refrigerated product. I used to be able to purchase hanging slabs processed similar, years ago in my area of Ms but...

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Hi widetrackman,
Welcome to WD. :smile: There is a post in smoked pork products regarding your question. When you see your question, look directly above it just two topics. It's in the sticky forums. Here is the link:

Best Wishes,
Chuckwagon Thanks Chuckwagon, maybe I didn't find the right...

2 Replies

4003 Views

Last post bywidetrackman
Thu Mar 24, 2011 05:49
[USA] "Cowboy's Ham Hock's N' Beans"

Last postbyChuckwagon « Sun Mar 20, 2011 04:44
Replies: 4
byChuckwagon »Sat Mar 19, 2011 08:21
First post

Cowboy`s Ham Hock`s N` Beans
(Cure And Smoke Your Own Ham Hocks For A Great Dinner Dish)

Ask your butcher for short-shank fresh hams more commonly called ham hocks . Be sure to ask for fresh - meaning not cured. Hocks are cured exactly like ham except they are pumped to 15% of their green...

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Ahh yes! The earthquake potential . Great info. Thanks Ross :wink:

4 Replies

7096 Views

Last post byChuckwagon
Sun Mar 20, 2011 04:44
This week's smoke

Last postbyMałgoś « Fri Mar 04, 2011 10:03
Replies: 15
byatcNick »Fri Dec 17, 2010 23:58
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I've got 2 whole pork loins coming out of the cure tonight for Canadian bacon. Two halves of a pork butt coming out for buckboard bacon, and about 12 and a half pounds of pork leg/butt curing, going to be ground for sausage tonight- Polska Wedzona hot smoked.

Im staring the smoke at 6am tomorrow...

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Hello Malgos,

Keep us posted with your ongoing smoking and baking exploits.

Upss..Now,I've a problem which thems will be good for my sweets(bake)?
15 Replies

16979 Views

Last post byMałgoś
Fri Mar 04, 2011 10:03
Smoked Pork Butt

Last postbySiara « Tue Nov 23, 2010 22:40
Replies: 15
byatcNick »Thu Nov 11, 2010 04:30
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I'll be smoking a pork butt tomorrow and will try to post some pictures. It's been curing for aobut 4.5 days and I just took it out, rinsed it, did a test fry and its great!! I tied it up with butcher's twine to get a better shape and will smoke it in my cinder block smoker with hickory.

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How about posting the English version Siara.
I'm still working on conversion, please be patient.
15 Replies

15803 Views

Last post bySiara
Tue Nov 23, 2010 22:40
Canadian Bacon

Last postbyChuckwagon « Sun Apr 25, 2010 21:34
Replies: 5
byChuckwagon »Sun Apr 18, 2010 01:14
First post

Canadian Bacon
Cured Pork Loin - (Ham)

2 - six pound pork loins
1 gallon ice water
6 ounces powdered dextrose
8 ounces kosher salt
8 level teaspoons (2 ounces) Prague Powder #1. (American strength 6.25% sodium
nitrite and 93.75% sodium chloride. For Polish Peklosol, the note below*

Heck, when...

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Dave, you'll be surprised how much flavor comes from the juniper berries. We actually live in the largest juniperes forest in the world. As a child, I would reach down from the saddle and pick a few berries and try chewin' them. They were bitter and usually I would go nuts and fall off my horse and...

5 Replies

9548 Views

Last post byChuckwagon
Sun Apr 25, 2010 21:34

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