Tuesday the sunshine returned to the holler with temperatures in the mid to upper 40's. O Wise One decided to start on the unsmoked bacon that was soaking in a brine in the refrigerator for the last 2 weeks or so.
He uses a bought bacon cure called Buckboard Bacon Cure made by Hi Mountain. Once he gets more comfortable with the process he wants to start experimenting with mixing his own cure. These are the slabs of bacon from the last pig that was butchered. He placed them in the freezer until he had the time to go back and cure and smoke them.
Above are the bacon slabs with the cure rubbed on the meat directly. These dishes are then covered and placed in the refrigerator for 10 days turning it every fifth day.
They are then taken out and washed off, soaked in water to remove the brine and then returned to the refrigerator for 24 hours. From there they go into the smoker.
He starts the smoker temperature out at 150 degrees for 45 minutes. Then he adds his wood chips, in this case he used Hickery. Then he brings the temperature up to 200 degrees for 2 to 3 hours until he has an internal temperature of 140 degrees on the meat.
Internal meat temperature of 140.
Then the fire is shut off and he allows the meat to sit in the smoker until the smoker cools. Then he removes it from the smoker and places it in the refrigerator overnight. The next day it is sliced and packaged into vacuum bags to go back into the freezer. There are 3 more slabs in the freezer that remain to be cured. As weather and time allows he will continue to work on getting it all cured and sliced.
Now in true O Wise One fashion since he had the smoker going anyway he just could not resist throwing on some pork chops to smoke for supper. Some turkey breast to smoke for tomorrows salads and some deer loin to smoke for hubby to munch on while cookin. Everything raised on this farm.
And supper that night...Smoked pork chops, asparagus and corn on the cob from the freezer, and leftover redbeans and rice.
Tomorrows' job is slicing and packaging bacon slices.
Blessings from The Holler
The Canned Quilter
This was the most mouthwatering post I have ever seen. I love the fact that all of the meat was raised right there on your farm. You will be eating well. Have a nice day!
ReplyDeleteOh my but my mouth is now watering ! Yummy ! all looks so good ! Yesterday and today the sun is shining and the sky's are a brilliant blue ! I feel so much better when there is sunshine ! Lots of work there but well worth it ! Thanks for sharing. Have a good day !
ReplyDeleteWhat if anything do you put on the turkey, pork and chicken for smoking. We have a new smoker and I would love to glean some knowledge.
ReplyDeleteI have a question about the smoker. I have a 3 rack electric Masterbuilt smoker. Do you have to wash it out after every use? We haven't started using it yet, but I'm just sure how to care for one. BTW your bacon looks sooooooo good! Does it taste different from your buck board bacon?
ReplyDeleteSooo wonderful. Our 2 nd pig on our farm is about ready to put up can't wait .ima show hubby this post see if this is something he might want to try. As always thank you for showing us how to use what's actually raised n canned on your farm .I'm learning so much.
ReplyDeleteCan I come live with you??? LOL! You have such a vast knowledge and I am an ashamed 50 year old who should know more about this basic cooking and don't! But short of being a apprentice on your lovely homestead I will continue my learning here on our meager farm in WV! Happy Holidays and Merry Christmas and thank you and you husband for sharing what you know with the rest of us!
ReplyDelete