First Canadian (Hoser) bacon and more....

Discussion in 'Pork' started by bb53chevpro, May 5, 2008.

  1. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Today was a busy day for myself. I did my first 6lbs piece Canadian bacon, 7.5 lbs of belly bacon, ribs, baked beans, and of coarse ABT's.
    Everything was a turned out great.

    Canadian bacon was dry sured in salt and sugar for 2 weeks, soaked in water for 2 hrs to get rid of the way too salty taste. Smoked at 145 deg until reached 140 deg.

    Belly bacon was dry cured for 7 days and smoked at 145 deg and pulled out when Canadian bacon reached temp.

    Ribs, used 3-2-1 method, sort of. Smoked at 145 dergrees while bacon was in the smoker, then increased temp to 240 degrees.

    Beans and ABT's went in at 3 oclock and we ate at 5:30.

    Andy.
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  2. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Plate of eats...
    Andy.
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  3. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks awesome Andy, well done![​IMG]
     
  4. desertlites

    desertlites Master of the Pit OTBS Member

    quite the variety there Andy-great looking q-view too.
     
  5. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    WOW!! Great lookin' "hoser" bacon!!.....and the rib cooking method sounds like they should be some dang tasty bones! [​IMG]

    L8r,
    Eric
     

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