I know, no Qview so it didn't happen but for those of you that can still believe
I have 12 lbs of Canadian bacon in the smoker right now. It spent 8 days in a dry cure with TQ, then an hour in fresh water, 3 hrs in the fridge drying off and 4 hours in the cold smoker yesterday. I placed it in zip locks until this morning when I put it in the Lang with pecan smoke. Going on 4 hours right now and it sure looks delicious.
Also in the smoker is two racks of Dino Bones rubbed yesterday and left overnight in the fridge to pickup some flavor
Also in the smoker is an uncooked but cured Smithfield ham. I also rubbed it yesterday but included a bit more brown sugar in the rub.
I tried some cheese in my smoke house with mixed results. If I knew at what temperature pepper jack melted, mild Cheddar got soft and hard Cheddar stayed firm I could tell you what temperature the smoke got to. Its been raining so much I had a hard time getting the fire started and keeping it lit so I think I over did it. I guess next time I will cold smoke the cheese with either a smaller fire or in the Lang with a smoke generator. BTW it got up in the mid 80s yesterday so it may not have been the fire I built that melted the cheese!
Oh well just wanted to let you all know that my clothes are smokey and the ribs are about ready to go in foil!
Thanks for believing
Edited by alblancher - 3/2/12 at 6:09pm