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Right on! Thanks for watching. Let me know if you have any questions. 🍻

You could possibly do that...I've never tried canning it. I usually make up batches of this size, give a jar or two away, and keep the rest in my basement fridge (likely not necessary, but I have the room). It lasts a super long time like that, in my experience.

Oh, man! It's on my hit list for places to visit. My only stop in Germany has been in the airport...sigh. A good buddy of mine has told me all about the stories from that city. Sounds like a blast, and even better beer! 🍻

@@ThisDadGoesTo11 In Germany, any excuse for a festival involving beer and food.

@@briandaffern5108 Yes! That's the way to do things. 🤣👍👍

Yeah, it might very well be possible to get a better deal from other retailers. Where I live, I just couldn't source them elsewhere in a reasonable amount of time. They now have a three burner grill without the built-in regulator! Dang it! Oh, well, this works well, and I'm super happy I bought this when I did. Good luck getting the parts. Thanks for the kind words! 😁

Oh, yeah, for sure! You could probably snag one for cheap at a thrift store or garage sale. This tallow is so awesome. I love it as the base fat for gravies, stewing beef, sauces, shepherd's pie...so many things! 😁

@@ThisDadGoesTo11 The one I have doesn't cost more than 20-30 euros depending on if its discounted/ a sale is going on. as for a thrift store haven't seen one at a nearby thrift store in ages, and most of them look pretty beat up with the teflon layer on the pot being scratched. its not like I need it tomorrow, So I can just wait when its heavily discounted, just so I can save 5-10 euro's.

Ah, perfect. That sounds like a great plan. It's great to save money when you can!

@@ThisDadGoesTo11 Might even get a larger one to use for regular dishes, and keep the small one just for tallow.

Hey, there's a good idea. 👍

Don’t get me wrong, I will absolutely be making this, I will smoke it till 140, then double smoke it till 150. As all of your recipes I sure it will be out of this world just cooked all the way.

Thanks! So, the food safety wasn't a concern with this, since I had fully cured the meat. It's safe to eat prior to cooking, but the texture would be a little weird...a little similar to how raw pork would be fibrous and chewy...kind of gross. 🤣 Heating it up, whether in the smoker, precision cooker, oven, etc., is really just to warm and tighten up the meat, hitting the expected and more pleasant texture. My favorite way to use these is to nestle the ham in the middle of a big pan of scalloped potatoes, during the last 45 minutes or so. It gets to hang out in a dairy hot tub while cooking. 😁 Thanks for the comment!

That will be delicious, for sure. It'll be quite similar to one of my recently posted recipes: hot smoked deli ham. Check that one out if you want to see how I finished it off in my pellet smoker. Thanks again! 👍

@@ThisDadGoesTo11 I have it saved in a file created for your posts, like I said I’m a big fan. I have your lonzino in the fridge as we speak.

Oh, man! Lonzino! It's been too long since I made one of those. That has to be on the agenda in the near future. I'm excited to dry age more meat in my upgraded curing chamber (since adding that second fan)...it increased my efficiency quite a bit. The last three pork loins I put in, post-upgrade, took 1.5 months to hit the desired weight loss, as opposed to 2 months, which was the average before. 😁 Thanks again!

Hey, there. Are you asking about a vertical comparison between this and my dry aged capicola? Or something else? I'm tired this morning... 🤣

Awesome! Glad to hear it turned out great...and that you went all-in to make a good amount at the same time. 😁 Thanks for the kind words!

Thanks! Yeah, the six weeks certainly weren't required to actually cure the pork, but they did let the seasonings really set in. Patience often pays off! 😁

🤣🤣🤣 Fair enough. For me, camping is all about hanging out, having some bevvies, and cooking cool things. You know, with the occasional hike and game with the kids tossed in there, too. Taking the pizza oven on a road trip sounded like a fun idea, and it worked out awesome. It won't be the last time we do that. And yes, I do have strange priorities, as my wife always reminds me. 🤣

@@ThisDadGoesTo11 🤪🤪🤪

🤣

Yeah, man! That would be a solid idea. You'd have better marbling of the fat, which is always a delight. Let me know how it goes! 😁

Oh, no! Is the dough sticking to the peel? If so...I've had that happen a couple of times, even with what was supposed to be sufficient semolina flour on the peel. I believe it's been because I took too long loading the pizza with toppings or whatever prior to firing it in the oven. I think if you wait too long, the dough sucks up the flour, or at least flows down around it, negating its ability to let the dough slide along the peel. When this has happened, I've tried to slide it in, and the first half or so slides off, then the rest sticks. I then engage in panic, and wind up getting it in there by using a spatula or something, but the pie is all crumpled up and a disaster. Like I've said it happened a couple of times since I've had this. If that's what's happened to you, I would just suggest having all toppings ready to rock and to only put the dough on your peel when you're ready to quickly load it up and get it cooking. More than a minute or so on the peel can lead to disaster. If I'm off base on the situation, let me know, and I'll see if I can help troubleshoot. This oven is awesome and makes great pizza, but there are some tricks to making it work. 😁

Awesome! Yes, I wanted to make something that required less specialized equipment, so more people could do it. 😁 Thanks for the kind words!

Thanks! So, I could have used either cure#1 or #2 on this...it sat more than long enough for #2 to do its thing, but wasn't dry aging, so I could have easily gotten away with #1. Now I used cure because of how long I wanted the meat to sit, refrigerated, prior to cooking. I wanted to ensure it wouldn't spoil (even with the salt, there, it still might have) during the seasoning time. Also, I was looking for the color and texture adjustment you get with the curing process. Without curing, this would be more grey/white colored, like a cooked pork chop. That was my thought process, anyway. Hope that helps! 😁

@@ThisDadGoesTo11 Thank you! Keep up the interesting vids.

@@bryanadams256 My pleasure! Yep, vids will continue as long as my ADHD keeps me going. 🤣 There's always something I find interesting to do.

Wicked! If you give it a whirl, let me know how it turns out! 😁

Fantastic! This pork is awesome on sandwiches, pizza...or just directly in your face. 🤣 If you try it, let me know how it turns out for you!

And, yeah. The bacon grease was a stroke of brilliance from my buddy. It was an awesome addition to the meat. 😁

Thanks! 😁

Hey, awesome! Good luck with those pies. I find this oven super easy to use. 😁

Hello! Are you asking if you need to clean the inside part before using the first time? I would recommend doing that. If that's not what you meant, please let me know. I'll try to answer your question. Thanks!

🤣 Those must be tenderloins, which find from inside the rib cage, rather than the actual loins, which are along the spine. Tenderloins are far smaller, like you describe. That being said, this reminds me of that episode from the first season of South Park...🤣🤣🍻

@@ThisDadGoesTo11 so here in asia thats what they call pork loin so im guessing its like the pork chop area but leave the bone behind ? Hopping im right

@@wlbennett3432 Yes, indeed! The loin is often sliced for pork chops. 👍👍

@@ThisDadGoesTo11 thankyou will try the deli ham this week ty again

@@wlbennett3432 Awesome! Once it's done, if you have a chance, please let me know how you like it! 😁

Thanks! 😁

True enough! You busted me on being lazy in that regard. 🤣 I was looking for maximum 'ham.' I totally could have split it, as you mention, and then made the bulk into that, then used the other sections for different purposes. Thanks for the comment! 😁

@ThisDadGoesTo11 haha now worries still a good video man , I personally would have made a Canadian bacon, ham, and lean cuts ,3 diffrent meats frome the one loin, maybe even seasoned each diffrent and gave a diffrent smoke profile but you are the one making the videos not me, but maybe an idea for another one..

🤣🤣 Yeah, that's an awesome idea. One hunk of meat, three products. Love it. Thanks!

🤣 Me, too!

🤣🤣 I'll tell my buddy that he looks like a kangaroo; that's hilarious! Actually, where we camp, we're more worried about bears. You have to be super careful to not leave food or other "attractants" that might cause them to come sniffing around. You can actually get a large fine for leaving out something while you're not at your site. Still, I guess that's better than getting mauled while camping!

Yeah, man. It's very similar here. The propane tanks in this video are about the same volume (or weight) as the ones you describe. I also have one that's 1.5 times the size, but that one stays at home for running my brew system. It's the same deal for the date stamped on the bottle...actually, the one tank I have with the ragged blue label taped on is from a company where you exchange the bottle for a new one once yours is empty. This costs more (like, maybe $40CAD...it's been a while) than a fill at a station (which, if you go to Costco, is around $15CAD for a full fill), so I usually fill at a station, rather than replace. Once this tank gets to the end of its date, I'll go to the exchange place and get a new one, then follow my usual pattern for filling. It can be expensive to get tanks recertified for future use, so most people get rid of them after the date. Cheers!

@@ThisDadGoesTo11 It's a small world! When my tank came to its 10 years I swapped for another with about 5 years of life left, the fill would've been $19 and the swap was $26 (for a full tank) so for another $7 I got a tank with 5 years left. You swap (they call it SwapnGo) only if you want. Much cheaper than buying a new tank. Cheers from OZ mate.

Hey, there! Do you mean volume (i.e. cups, teaspoons) or weight (lbs, oz)? I could try to get volume on at least one of these scaled recipes next time I do it...as far as weight goes, grams are so much easier to work with mathematically, and most scales work in both Imperial and metric. This is also coming from a Canuck who is all over the place with measurements...I do my construction projects in ft/inches, I think about the temperature inside my house, as well as cooking/brewing, in Farenheit, but I think about outside temps in Celsius. I'm a mess. 🤣

No worries! 0.25% is around the high end for cure in meat. I go with 0.18% in my bacon, as the meat is thinner and, most importantly, it was the amount used by a local butchery/charcuterie program that a buddy of mine was taking. 🤣 With bacon, the cure is less about chemically cooking the meat (that's how I often think about it), and just for some colour and texture adjustment. The lower cure percentage still takes care of that. The smoke and eventual cooking really make it safe to eat. Have fun! 🥓🥓🥓

Hey, thanks for the kind words! So, firstly: the main difference between these two products is the seasoning in the cure (more herbs and whatnot in the 'ham'), slightly higher salt in the ham, and then how I cook them. If you check out my more recent, hot smoked ham video, it's even closer, as I finish on the smoker, rather than cold smoking and using the precision cooker. For the cure, it's just dependent upon the company. Many cure producers add a pink dye, just so people don't get confused and accidentally add it, thinking it's just salt (since it tastes salty)...that would be a good way to poison yourself! Your product just has that safety mechanism built in. 😁 Yes! My slicer is wicked. So happy I have it, as it makes all the charcuterie so easy to slice. I pretty much use it once a week, as I prepare pizzas most Fridays. I would also like a commercial vacuum sealer...I have a few friends with them, and I'm jealous of that! It's part of the long term plan. Thanks for the comment and the questions! Good luck with your loin!

Hey, that's awesome! Thanks so much. Yeah, the curing does change it considerably. Give it a whirl and let me know what you think! 😁

@@ThisDadGoesTo11 Is there a difference between this and back bacon ..are steps exactly same? I also watched your back bacon (also hot smoked) video, seems identical?

Fantastic! Getting a slicer makes things so much easier. Mine is the Avantco SL310. I have a couple videos on it, starting with: czcams.com/video/D8x2yGpYsx8/video.html I love this slicer, and I got it from Webstaurant, but it might also be available elsewhere. I'm sure there are also comparable units from other sources. Thanks again for the kind words! 😁

@@ThisDadGoesTo11 Thanks for the information. I really appreciate it. I think I'm going to buy that model and give mine away. It isn't bad but nothing like yours.

@@purleybaker My pleasure! Yeah, you won't regret it. I love this thing. 😀

Yeah, I usually have a higher hydration, but I find, with a combination of the considerably dry conditions right now and this particular batch of flour, that I prefer a lower hydration. It messes with my mind to think about how low it is, so I just choose to ignore it and roll with it. 😂

Thanks! Yes, I was definitely considering portability and effectiveness in a variety of weather when choosing a pizza oven. I was so happy this worked as well as it did. Thanks for the comment! 😁

🤣🤣 Indeed! We definitely deviated from the traditional process for this, following the basic method we use for all our other charcuterie, such as capicola, bresaola, etc. It was super tasty, but did lack some of the character of the original basturma, such as the crust and whatnot. I do plan on trying a more traditional approach to this one day, too, to see how I like it. Thanks so much for watching this and reaching out with your thoughts and method. It's appreciated. 😁

Oh, no! That's really weird. I don't think there is much other info on the door other than what came in the box. I'm assuming you tried to press Test to lower, which should have worked. Have you also tried hitting the down button on the remote? The only thing that should prevent the door from lowering is if the safety laser thing is detecting something in the way. When something is doing that, the little light on it turns red, and the door won't go down. If that light is on, might be picking up something a little further away than the far edge of the door. I had to adjust my coop design a little to make sure nothing was triggering that. Hopefully, it's just something simple like that. Please let me know if you get it figured out!

@@ThisDadGoesTo11 Thank you so much for replying. We tried all kinds of things, all of your suggestions. We think it didn't have enough power, as 2 days later I was able to get it to close (after we plugged in the solar as well as the battery pack). The next day it opened and closed, then the next day (today) it wouldn't open. I'm giving up! Ordering a Run Chicken door as we have that brand on our other coop and it works fine. Thanks again for your help!

My pleasure! Sorry to hear that it didn't work so well for you. Maybe a dud unit or something. I haven't bothered with the battery pack for my coop, as I've run a long extension cord to plug in the coop, which I wired for A/C power. One thing I really like about this door is that it defaults to the solar panel but, if it's not providing enough power, it switches to A/C. Either way, I hope you have better luck with the other door you're getting! Enjoy those chickens! 😁

Amazing! Thanks for the detailed update on your working with this recipe and that flour. I'm still going to try to snag a bag to play around with. Sounds like it would have been an awesome choice for last weekend's pizza that I made camping. That dough had a two hour bulk fermentation at home, then sat refrigerated for two days, then split into balls and let (mostly) warm up. I wish the weather had been a bit warmer, so the dough would be warmer and a little easier to work with. That's the pizza I made in the video I released yesterday. It was really good, especially for a dinner made at the campsite. 😁 Thanks for including me in your pizza dough journey.

@@ThisDadGoesTo11UPDATE: Today is Monday. I made that batch of Pizza dough last Thursday. Thanks to the long fermentation of that flour, it made a GREAT PIZZA for lunch today. My conclusion is that using the “Chef’s red bag” flour and keeping the doughballs in an adequate container… they can be used for at least 4 or 5 days. For today’s pizza, I didn’t roll it with a rolling pin… I just used my fingertips and some stretching. I left a nice crust/rim on it and boy oh boy… light and crunchy!

@@herrprepper2070 Sweet! That's fantastic to hear. You've sold me on the idea of the red bag. Definitely on my grocery hit list. I'm glad you tried to work it with your hands. That's how I make my dough, these days. I started out making the thin crust pizzas, like in this video, but moved on to thicker, more Neapolitan style since using either my cast iron skillet or outdoor pizza oven. I really appreciate your updates on this process. 😁

@@ThisDadGoesTo11- I’m in a consumer wasteland, so I bought the flour on Amazon.

😁😁

Hey, there! So, I also make a Canadian/back bacon, which differs from this one in some of the cure ingredients (and I also hot smoke it, rather than cold smoke and precision cooker). Here's my recipe for that: czcams.com/video/WzuQN3ldYr0/video.html Since that video from a couple years ago, I actually do use netting on my Canadian bacon, since your observation is totally correct, and I have lots of netting kicking around the house for charcuterie projects. 😁 I haven't used it on my deli 'ham' recipes, though, as I like the shape for layering overlap-style on sandwiches (and a further difference between this and my bacon 😂). Thanks for the comment and the tip!

🤣 I'll let you know when the house next door goes up for sale. 🍻

You should leave it in place, but you don't need to add water. The tray catches grease/oil from cooking, so it protects the rest of the unit. Adding water just helps with cleaning out the tray after you're done.

Do you mean completely plugging it or just insulating around it? I doubt it for plugging, but insulating is probably fine. I would recommend contacting the manufacturer of the specific spray foam, just to ask that question and ensure safety.

I don't believe it should be a problem. Spray foam is often used for insulating window casing installations, etc. This is also a fairly small amount of foam - far less than in each window in my home, for example. Thanks for the questions!

I bet your tallow is delcious! It's crazy how easy it is to make, and how awesome it can be. I have seen people who do the "washing" you mention. That definitely adds some effort and time, but could be cool if a person was into soap/candle making. Thanks for the comment! 😁

Indeed! I converted this for easy and portable use with larger (far more cost-effective!) propane tanks: czcams.com/video/d7vbxB6U0_o/video.html I have since changed out my trailer dual regulator setup, as I wanted to simplify things. I'm planning on finishing that video in the next week or so. 😁

Thanks! I love cooking over fire. So good!

Hey, thanks! It's much appreciated. Have fun! 😁

Hey, there! Nope, no phosphates; only the ingredients you saw me add. There are times - and it's mostly with these leaner cuts, I find - where I don't wind up with much moisture coming out of the meat. I would say it is mostly to do with the salinity in this equilibrium brine. I'm only going with 2.2% salt, and I think that then doesn't pull out as much liquid. When I make bacon, and it's 3% or higher (and fattier, if that's also a variable), I definitely have more liquid in the bag after curing. Not sure if that helps or not! Thanks for the questions. 😁

​@@ThisDadGoesTo11 Hey man, i tried several recipes for this cut and so far i found that wet brining one had best results.. ill try this one too as im still in pursuit of a recipe that will satisfy my expectations for a smoked loin.

@@hammertiming8423 Totally! I understand the quest for the food that scratches that itch. Let me know what you think of this one! 😁

Nice! You should be fine...liquid often comes out of the meat during the curing phase. There might be a bit more than usual, if the meat was going to lose some during thawing, but I wouldn't be worried about that, at all. Save the bag. If you can, let me know how it turns out! 😁

@@ThisDadGoesTo11 It will definitely be great :-) what it the least time I have to leave it in the fridge? I'm so hungry and want to roast it in my new ninja electric fire BBQ. I haven't tried it yet :-)

I bet! So, the timing really depends on the thickness of the loin. I would say the minimum is two weeks. You might get away with less, if the roast's diameter is small enough...I've seen under-cured products, before, though (my good buddy pulled a pork loin too early, one time), and you can see a big difference where the cure didn't get all the way through - in color and texture. Being patient to ensure full penetration is best, as you'd be kicking your own butt if you pulled it too early and wound up regretting it. 😲

@@ThisDadGoesTo11 going to wait then, next weekend it is :-) thx again

@@abeabe6102 My pleasure! All in the name of tasty meat. 🤣👍👍

Hmm! You could, for sure. I wonder how that might impact the smoke...would it more fully penetrate the meat during that time? Or would it start to fade? I doubt it would hurt the meat in any way. This sounds like a cool experiment. If a guy was to make one batch, then age as you suggest, but then time out a second one that would be ready to eat (just like in the video) at the same time the first one has aged, it would be a cool side-by-side comparison. Perhaps this summer I'll find time to give it a whirl. If you try an aged version, let me know how it goes! 😁

@@ThisDadGoesTo11 I got this question from seeing a Russian making a ham with chunks of pork leg, cooking sousvide and then smoking it, he suggested equalizing for 3 to 4 weeks in the refrigerator after vacuuming in order to get the flavor through the whole piece. Cheers from OZ mate.

Hmm. Yeah, he must have done that because he cooked the meat via precision cooker, first. I find that smoke enters meat way easier when it's cold and uncooked. That's why, in my other deli ham video, I cold smoke, than cook via precision cooker. Perhaps he did things in that order to get the smokiness throughout the meat. 🍻

Truth! I forgot to mention that in the recipe/process in the video description (just updated it). I went with the slower acting #2, since I knew I was going to let this cure for so long. If I was going for just a couple of weeks, I'd have used #1). That day, I was also curing three other types of charcuterie planned for dry aging, so I just pulled out the one type of cure. 😁 Thanks for the question and reminding me to mention that in the recipe. Now, I want to make another round of bacon. 🍻

I have a great recipe for jerked bacon, it's not hot.

Oooooh! That sounds delicious. Super cool flavors to get into bacon. Now you have me drooling, and I haven't even seen the recipe. 😂

@@ThisDadGoesTo11- 10lbs pork belly -2% kosher salt -1% cane sugar -1 1\4 tbls crushed all spice -3/4 tbls cracked blk pepper -1 tsp cinnamon 1/2 tsp ground nutmeg -4 crushed bay leaves -10 sprigs fresh thyme -3 green onions -1/2 tblsp pepper flakes (optional/to taste) -.25% #1 cure -refrigerate 7 days -rinse, pat dry, refrigerate over night -hot smoke over apple wood @ 200 to an internal of 140-145 deg. -cool and wrap tightly in plastic wrap and refrigerate for 1-2 days.

@@briandaffern5108 share this jerked bacon recipe !!!!!!!

🤗 Thanks! I'm super happy with this version.