"I believe the nicest and sweetest days are not those on which anything very splendid or wonderful or exciting happens, but just those that bring simple little pleasures, following one another softly, like pearls slipping off a string."
— L.M. Montgomery

Thursday, February 16, 2012


Aaron got a smoker shortly after the Feast and we have already put it to use,  making up some venison jerky (totally yummy and totally gone now!)

We received some beef from a church friend who had an older cow butchered, and we though that we would try our hand at making some beef bacon out of a HUGE roast.

First the meat needed to thaw, and then it was cut off the bone and into smaller sections. Then came curing. There are a couple different methods used to cure the meat. You can use a brine (salt water basically) or a dry cure. We chose the dry cure, as it used much less salt. You rub a bit of salt on the meat, place in the frig, darning off the liquids and adding a bit more salt each 24 hours. You do this for 3-5 days. The salt draws out the moisture in prep for smoking. We did this for three days. You rinse off the meat and then smoke at 150* for 3-4 hours. The end result is yummy, although we used too much salt so it's a bit on the salty side, but all in all, not bad for a first go around. :)

Nice and smokey!

No comments:

Post a Comment

Thanks for visiting my blog. I love to read all your comments!