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No Qview, so it never happened Now with Qview!

post #1 of 16
Thread Starter 

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
post #2 of 16

Holy Cow Al, you have all that going on & no camera!


Bad boy, but I believe!!

post #3 of 16


post #4 of 16
Thread Starter 

Yea Al    I had to run up to the farm to pick up some trees on short notice and I didn't  remember the camera.  Oh well,  its going to taste good even without the pictures!  Wifey is coming up tonight, maybe she'll remember to grab it and I can post some plate shots.



post #5 of 16
I sure would like to believe ya Al but you know how it goes Rules.gif

I sure hope the wife can help ya save face...
post #6 of 16
Thread Starter 

Wifey brought the camera














post #7 of 16

That all looks awesome thumb1.gif  you know I would have believed you even without the Qview of course you also know I would never have admitted that without the Qview biggrin.gif banana_smiley.gif

post #8 of 16

Looks-Great.gif. Even with out pics I believed ya had it going. 

post #9 of 16

Looks great, really does.  Q: why use string on your CB? Does it help with texture/moisture or is it just for appearance? Thanks!

post #10 of 16

I would have believed ya Al even with out the pics... We'll at least on the TQ... I knew ya had some..................biggrin.gif


Looks great



post #11 of 16
Thread Starter 



I tied for several reasons mainly because I hung it in the smokehouse for a couple of hours before hot smoking.  That's why there is so much extra string..  Now that you mention it I do think it looks better when held together a bit,  I also like the cross hatching on it kind shows how much smoke it got



Thanks for believing guys.   What did they say in the old days?   Trust but verify!

post #12 of 16

Nice looking CB...Why not believe you, we all know you are a very accomplished smoker and have no reason to post unless you actually did it...JJ

post #13 of 16

I like the way the string looks too! It all looks mighty tasty!

post #14 of 16

CB looks awesome!


I like the string idea but I don't have a clue how say it was necessary when I am not using a sophisticated setup like yours?


Good luck and good smoking.

post #15 of 16
Thread Starter 

Venture       I believe you are the first person to ever use the word "sophisticated" to  describe anything I do !!  Pretty much a fly by the seat of my pants kind of guy. HeHe


I did learn that the Smithfield uncooked ham should be soaked before smoking.  The ham picked up the smoke real well but was salty.  It has a great taste but if anyone uses one let it rest in fresh water for an hour or so before smoking


The ribs have great flavor but I believe like most dino bones there was a good deal of intramuscular fat and they drew a lot of grease.  Instead of grilling them after unwrapping I returned them to the smoker.  I believe next time I will use a hotter fire to finish them off and try to burn out some of that extra fat.   I may also let some of the moisture drain while wrapped.   There is enough fat in them they may not need to be foiled? 


I noticed how dark the pictures are, sorry about that.  Guess that's what happens when you shoot pictures relying on the flash for illumination.

post #16 of 16
Awesome looking smoked meats Al. Thanks for sharing the Q-view!!
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