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Everything posted by Grainbelt

  1. Grainbelt

    Pork belly bacon

    I meant to set your smoker to 130, sorry. Not an internal temp of 130, the fat will render out. I have a couple drops come out during smoking at 130 degrees that hit the diffuser pan. Smoking to 150 degrees internal temp is the target temp for making Canadian bacon out of a pork loin.
  2. Grainbelt

    Pork belly bacon

    Dry brine with Mortons Tenderquick, amount directions per pound are on the package in a ziplock in the fridge. Add seasonings like onion, garlic, black pepper, maple sugar or brown, allspice, cinnamon, nutmeg. What ever you prefer. Take meat out of brine and let sit in Fridge overnight. Smoke around the 130 degree mark for 12 hours (for my liking) or as smokey as you like. Cut into 1/8" slices and cook in the oven 425 degrees for 20 to 30 min to your desired crispness.
  3. Grainbelt

    Spring Is Upon Us

    Mama gets pretty relaxed in her spa, she leaves a dump every time she is in it.
  4. I didn't go back to check after the first time out. It was too dry and we had gotten about a .25" of rain since the blizzard. Then it was a 100 degrees. Plenty of rain lately but too late.
  5. Grainbelt


    I see Home Depot advertising for Memorial day but no Kingsford double bag on sale. Has anyone seen any on sale anywhere? I am down to my last bag and need to stock up, Memorial weekend is usually the time to do it.
  6. Grainbelt


    I stopped at Lowes yesterday and got restocked at 9.88 per 18.6 lb double pack. No limit indicated.
  7. Grainbelt

    Time for a smoke

    Right on!
  8. I was out north of Elk River Monday and found nothing. Really dry out.
  9. Grainbelt

    Spring Is Upon Us

    I noticed the same thing, I thought it was because I was out in the garden all day which is by my feeders.
  10. Grainbelt

    Spring Is Upon Us

    A sign of spring for me is when the mallards return. They hang out in the yard till mid june then off to the nest.
  11. Grainbelt

    Spring Is Upon Us

    I put out an oriole feeder yesterday.
  12. The ramps were about an inch tall yesterday just north of elk river.
  13. Grainbelt

    Got my Birds!

    Looks good Leech, good item to break in that shiny smoker! I am going to put the spatchcock on a bird today and cook it with charcoal.
  14. Grainbelt

    Hitch lock won't open. Any ideas?

    You could try to heat it up a bit with a propane torch if the above is a no go and see if that persuades it.
  15. Grainbelt

    Cooking Elk

    You could coat it with your favorite cooking oil and sprinkle your favorite rub then let set for an hour. Then fire up a weber charcoal or a smoker and cook indirect at 275 - 300 degrees until an internal temp of 120 - 125 degrees then pull it. Use a small chunk of wood, it's easy to oversmoke red meat. Use a digital thermometer if you can, dials are unreliable and that is a great piece of meat!
  16. Grainbelt

    Just Food and Drink

    That looks good too Smurf, you have been eating well this winter!
  17. Grainbelt

    Wood fence post fill?

    It looks like you can get it at Home Depot, $12 per post hole. Good for a 4x4 in 3ft hole 8" wide.
  18. I was knee deep in snow when I was in the woods this weekend just north of Elk River.
  19. You got to keep em separated.
  20. Grainbelt

    Time for a smoke

    I got the thumbs up from my posse!
  21. Grainbelt

    Recovery Gear

    The 6x6 post fits well in a hole from an 8" auger.
  22. Grainbelt

    Time for a smoke

    Yep your right, usually 2 weeks but work got busy so it went for 3. From what I understand about a month is the limit. It's Pops brine that RH1 posted. Pop’s real simple curing brine: For every 1 gallon of water, add: 1/3 - 1 cup sea salt (depending if you're on a lo-salt diet) 1 cup granulated sugar 1 cup brown sugar 1 tbsp cure no. 1 pink salt stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in weight down with a partially filled 1 qt or 1 gal. ziploc bag or bags to keep meat immersed Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.) If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc. You can add any other flavorings you'd like, this is just the basic curing brine. 1 heaping tablespoon of cure is about 1 ounce. The maximum concentration allowed safely is 3.84 ounces per 1 gallon of brine (24 lbs.per 100 gallons: 16 oz. x 24 = 384 ounces, 1/100th is 3.84 ounces). You can experiment with different concentrations as long as you keep it between those parameters:
  23. Grainbelt

    Time for a smoke

    Makin' bacon! I had these in the brine for 3 weeks, dried and sprinkled garlic onion pepper and let sit in the fridge overnight. I let this smoke overnight, now in the fridge for a couple days. Sunday I'll freeze them for a couple hours and slice. One of the slabs is going to served with french toast for my wife and kids tomorrow morning.
  24. Grainbelt

    Just Food and Drink

    very appetites photo smurf!
  25. Grainbelt

    Purple Martins

    I saw on a show about a guy living on a point on a lake that had many houses on poles in the water about 20ft from shore. Maybe about 3ft above the water. All the houses were full, It was cool to watch. Easier to maintain at that height, waist deep in water.