So as you may know know, I’m starting to smoke and cure meat. I want to do this because sausage making, curing, smoking is an art form and I don’t want it to disappear with all this pre packaged stuff. I also wanted to save money. By doing this at home the costs go way down.
So tonight I got serious. I started to look up “dealers” around my home. By dealers I mean a butcher. I would love to break down my own meat but alas I don’t have the room. So my search has led me to Orangevale Meat Shoppe. I went in tonight and was happy to find a butcher shop that was clean, well stocked, and friendly. I know that this will be the place for me.
I have found it. MY NEXT PROJECT.
GET READY FOR IT
SOUND THE HORNS
I am going to make homemade bacon. Why am I going to do this you may ask. I think the best way to answer that is with a quote from a recent radio commercial, “Bacon..you can even put it on salad…SALAD.” Bacon is so wonderful to taste. You can put it on salad or grilled cheese. Bacon is so good that people will even wrap the filet mignon with it. So I have to get some special salts and find a day when I can go get the pork belly. This is going to be epic.
By the way, I found a good website that will go along with my new books on bacon making. Check them out.
The Best Meat I ever had! (Nikki)
Those were some of the comments I got from the first bite of my super good smoke pork loin. It was so good people. I have some left over so if you want to come over and try…be my guest.
This let me tell you how I did it.
I cut the 8.75 pound loin in two. I froze half and prepped the other.
To prep I left the meat covered in salt over night. Really, I just drenched it in salt.
The next morning I removed the salt with water and quickly dried off the meat. It felt really weird. But I was going to trust the process. Then I covered the mean with a mixture of Trader Joes BBQ sauce and Mr. Yoshida’s teriyaki sauce. I covered the meat with the mixture and let is set while I went and prepped the smoker.
I got the smoker going with my new charcoal starter and I used 3 bottles of beer in the “wet bowl” of the smoker. I put the meat in at 10:00am and took it out at 4:30pm or so. I had to keep telling myself to trust the process. I DID and was rewarded with some of the best meat I have ever eaten.
I woke up this morning with a plan in my head. Today I was going to use my smoker and try a pork loin. I was so excited. Here is a list of the equipment I was going to use:
- My $25.00 Brinkman Smoker (Last Years Model)
- Cherry Smoke Chips and Chunks
- Natural Charcoal Chunks
- And My New Christmas Toy–Flavor Injector.
My toy looks like a syringe from hell, and it works as such. I was able to inject the marinade directly into the meat. It bubbled up and oozed out. I can not wait to taste.
Well it is 12:13am and I can not sleep. I don’t know if it is just that I’m excited about Santa or the fact that I have over 4 pounds of pork loin covered in salt just waiting for me to put it into my smoker in the morning.
Since this is my forum about cooking meat I can only assume it is the latter. I would like to use this blog to document my ventures into the world of smoke, grilling, and BBQ! I would like to document my successes and my failures. Starting tomorrow with the loin.
I need to go, I hear reindeer up on my roof.