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This is pretty much the recipe from Charcuterie adapted to TenderQuick I buy the loin at Sam's and then trim it down to just the main muscle, no silverskin or fat here. I use 1 gallon of Water, 1 1/4 Cups of Tenderquick (because I've run out of pink salt and I'm too lazy to buy more), a bunch...

I make a lot of canadian bacon and I use a herb infused brine cure. Shawn, I did a better job of keeping my temps lower to start and added a bit more smoke wood and ended up with much better outer layer finish. Worked like a charm. Josh

Yeah, I've eaten my weight in Turkey ala King, but I've never eaten it lookin like that. When I read about it in puff pastry bowls I figured I guy really couldn't go wrong with that. The picture confirms that I really need to try it this way. Good stuff man. Josh

Pete, Good lookin pig leg there. I found when making my hams that I also prefered them skinless and with less fat. I haven't cooked a fresh ham just the few that I have cured. How would you describe the actually porkiness of the fresh ham compared to other uncured smoked porky goodness...

Shawn, I really love my canadian bacon I use the recipe from Charcuterie pretty much but have been using TenderQuick because I ran out of Pink Salt. I have been using garlic, thyme, sage, and this time a tiny bit of rosemanry for flavoring agents in the brine. I have tried a few different...

John, Edit* After looking at Cabelas dont' get your hopes up. I only found Mesquite and Hickory chunks for sale. Sorry* When I first started getting a basic smokewood collection started I used Cabelas online service. They had by far for shipping to IL the best shipping price. Now this was...

Erik, I use a variety of gravies with wine and if you cook it with the right proportion, I taste as I go, you can get a gravy that has another level of richness and flavor that would otherwise not be there. I like to use depending on the gravy some burgundy-style wine or dry vermouth as a...

See Greg I read it all differenlty. I thought it meant, you don't smoke lobster, but get your soul mate/wife/kid/employee to do it for you! Lobster for a King! I'd like to try to smoke lobster someday there is a recipe for it in the WSM user guide so why not right. Its just that for me...

Robert, I have heard and tasted many great things about penzy's. I really need to get myself to the one in Naperville since I work in the same town, but never venture over there. The cinnamon is phenominal. If you do any baking with cinnamon or use it in a sauce it is well worth it. They...

Tom, I really hope this works out for you. I will let this die, but I'd like you to know as you put down your sword that you were dueling with someone who is FAR from ingnorant. While I might not be a docter (yet) I have put in hours of study and have a Masters Degree in Kinesiology with...

Erik, The answer is yes I am, I sent you an email. I'll try my best to answer any questions. Josh

Shawn, I love making Canadian Bacon and use a similar recipe to many noted above, but what I can't get over is the crust/outer part of you CB. What method do you use! Do you air dry and slow/cold smoke and then ramp up to get to a finished temp? Inquiring minds want to know. Josh

Dan, Any shameless plug deserves some feedback and a bump Well most of my experience with bacon has been documented, but I will tell you a secret... I haven't talked at all about my (well its pretty much Ruhlmans from Charcutery) canadain bacon. I use 1 gallon of Water, 1 1/4 Cups of...

Tony, You're not all bad. You only insinuated that I had no clue/wasn't educated on what I was talking about (ignorant), not ignorant and foolish. Plus you posted a nice post on the other thread, so I consider it wash. Josh

My previous link said nothing of atkins, but of high-protien diet. Included in this link is a review from the American Dietetic Association on both South Beach and Atkins. Review of Diets Now maybe I'd let it die, but I'm as foolish as I am ignorant Enjoy, Josh

My apolgies to all... it looks like I'm ignorant as stated by two previous posters. Not only am I guilty of being ignorant,but it would seem that those foolish folk at the American Heart Association are too. American Heart Associations Opinion on High Protien Diets This article addresses many...

Erik, I'm with you on the biggest loser. I was telling my wife that the show is fairly inaccurate because a scale alone is not a good measure of weight loss. I went on to say that I'd starve myself and cut as much water weight I could before the weigh in (ah the wrestler in me comes out)...

I justed started curing a pastrami and canadian bacon for smoking in a few days after my oldest brother arrives in town. I also will be smoking a turkey for the occasion and trying out a smoked turkey and lentil soup recipe with the leftovers. JimK, Nice looking ribs there aye. Josh

Chris, I'm guessing almond is quiet nice. I'm positive that years ago on this forum I read something about the merits of using firewood when smoking because of not being sure where is has been or how it was processed. I'm sure someone with more knowledge on that subject can comment. I just...

Tony C., Thanks for joining the discussion Josh