- 106 Posts. Joined 10/2007
- Location: Ashland, WI
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Muscovado & Pepper Canadian Bacon
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Put under high powered fan for 1.5 hours to form nice pellicle. (forgot to take pic)
Placed fat cap down in smoker and brushed with maple syrup.
Cold smoked with 2 AMNPS full of pecan pellets for 8 hours
Outside temp 35º inside FEC temp averaged 88º.
After cold smoke.
AMNPS after 8 hour burn
Flipped to fat cap up and added probe.
Set Smoker to 230º (with a mix of Hickory, Cherry and Maple pellets) till internal temp reached 142º (2.5 hours) then pulled and foiled for 2 hours then transferred to fridge overnight rest.
Sliced it up today, was pretty impressed with it cold, will be great for sandwiches, tender and moist.