SmokinAl
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Picked up a nice loin at Sam's a couple of weeks ago for some Canadian Bacon. I cut it in half, trimmed off the fat & put it in a liquid brine for 14 days. I also injected it with the brine because it was about 3 inches thick. I like to use the big 2.5 gallon zipper bags. I bleed all the air out & they fit in the veggie drawer in our extra fridge. No need to turn them over or anything just leave them alone for 2 weeks.
The brine I used is this.
1 gallon of water
3 level tablespoons of cure #1
1 cu pickling salt
2 cups raw sugar
When I took them out of the brine I rinsed them off & soaked them in fresh water for 4 hours.
Dried them off & put them into the fridge on a cooling rack uncovered to dry out for 24 hours.
Here's what they looked like when I took them out of the fridge.
I have never tried CB with a pepper coating, but we sure like peppered BBB, so why not give it a try. We coated them with EVOO then dusted them with CBP.
Into the WSM with a mix of oak, hickory, & pecan. Set the Guru to 225 & let her go.
I replaced the factory lid therm with a tel tru therm & it is spot on. I have the Guru set at 225 & the tel tru is sitting right on 225. I know what your thinking! Why worry about the lid therm when you have a Guru. I just wanted to be able to double check the temps. If they are not the same then I know either the Guru probe is bad or the tel tru is not working properly. It's just a back up. For some reason since the guru flashes on & off rapidly when the fan is running I couldn't get a photo with all the numbers in it at once, so here's a couple of pics showing the temps.
One was a little smaller than the other & it hit 145 in 5:20, the larger one took 6 hours even to hit 145. Let them rest on the counter for an hour, then I wrapped them in saran wrap and put them into the fridge overnight. In the morning I put them in the freezer for a couple of hours to get them nice & stiff for slicing.Here they are right off the smoker.
Before they met the slicer we sliced off a couple of slices for breakfast.
Fried up some eggs & had a nice breakfast. We really liked the pepper coating. This will be the way we do CB from now on.
I didn't take any photo's of the slicing & bagging, but we ended up with a mess of CB. I gave some to our neighbors on both sides & across the street, who were over smelling the smoke & wanted to know what today's special was. We still have enough to last for weeks. My freezers are full & were only a few months away from hurricane season. I have to get a generator this year. Thanks for looking! I hoped you enjoyed it as much as we did!
The brine I used is this.
1 gallon of water
3 level tablespoons of cure #1
1 cu pickling salt
2 cups raw sugar
When I took them out of the brine I rinsed them off & soaked them in fresh water for 4 hours.
Dried them off & put them into the fridge on a cooling rack uncovered to dry out for 24 hours.
Here's what they looked like when I took them out of the fridge.
I have never tried CB with a pepper coating, but we sure like peppered BBB, so why not give it a try. We coated them with EVOO then dusted them with CBP.
Into the WSM with a mix of oak, hickory, & pecan. Set the Guru to 225 & let her go.
I replaced the factory lid therm with a tel tru therm & it is spot on. I have the Guru set at 225 & the tel tru is sitting right on 225. I know what your thinking! Why worry about the lid therm when you have a Guru. I just wanted to be able to double check the temps. If they are not the same then I know either the Guru probe is bad or the tel tru is not working properly. It's just a back up. For some reason since the guru flashes on & off rapidly when the fan is running I couldn't get a photo with all the numbers in it at once, so here's a couple of pics showing the temps.
One was a little smaller than the other & it hit 145 in 5:20, the larger one took 6 hours even to hit 145. Let them rest on the counter for an hour, then I wrapped them in saran wrap and put them into the fridge overnight. In the morning I put them in the freezer for a couple of hours to get them nice & stiff for slicing.Here they are right off the smoker.
Before they met the slicer we sliced off a couple of slices for breakfast.
Fried up some eggs & had a nice breakfast. We really liked the pepper coating. This will be the way we do CB from now on.
I didn't take any photo's of the slicing & bagging, but we ended up with a mess of CB. I gave some to our neighbors on both sides & across the street, who were over smelling the smoke & wanted to know what today's special was. We still have enough to last for weeks. My freezers are full & were only a few months away from hurricane season. I have to get a generator this year. Thanks for looking! I hoped you enjoyed it as much as we did!
