Canadian bacon on the Smokin'-It #3
dert Master of the Pit Original poster Apr 3, 2013 1,065 282 MPLS MN Jan 15, 2017 #1 http://s660.photobucket.com/user/de...5E33AE8B-C270-4E86-A846-E324A63EC3D8.jpg.html http://s660.photobucket.com/user/de...CB4783FC-CBC8-4EA8-BF56-52A54976FF61.jpg.html
http://s660.photobucket.com/user/de...5E33AE8B-C270-4E86-A846-E324A63EC3D8.jpg.html http://s660.photobucket.com/user/de...CB4783FC-CBC8-4EA8-BF56-52A54976FF61.jpg.html
dert Master of the Pit Original poster Thread starter Apr 3, 2013 1,065 282 MPLS MN Jan 15, 2017 #2 Pops brine for 7 days, cold smoked for 3 hours with apple pellets then hot smoked with apple wood at 225: http://s660.photobucket.com/user/de...29826DA6-D860-4AD8-98B5-2C041F5A1875.jpg.html http://s660.photobucket.com/user/de...F8C087BB-6A82-45D7-9A60-3E63068AAFCE.jpg.html http://s660.photobucket.com/user/de...40C169BE-B33A-42CC-8529-1F265E01188D.jpg.html Last edited: Jan 15, 2017
Pops brine for 7 days, cold smoked for 3 hours with apple pellets then hot smoked with apple wood at 225: http://s660.photobucket.com/user/de...29826DA6-D860-4AD8-98B5-2C041F5A1875.jpg.html http://s660.photobucket.com/user/de...F8C087BB-6A82-45D7-9A60-3E63068AAFCE.jpg.html http://s660.photobucket.com/user/de...40C169BE-B33A-42CC-8529-1F265E01188D.jpg.html
dirtsailor2003 Epic Pitmaster OTBS Member Oct 4, 2012 21,947 4,224 Bend Oregon Jan 15, 2017 #3 Should be tasty!
dert Master of the Pit Original poster Thread starter Apr 3, 2013 1,065 282 MPLS MN Jan 15, 2017 #4 http://s660.photobucket.com/user/de...C007910B-5E0A-4FA1-8112-B06890C215A8.jpg.html http://s660.photobucket.com/user/de...2D8963C0-AA42-49F5-95DA-7064F5F5D31D.jpg.html http://s660.photobucket.com/user/de...3BD7D0A4-D374-4E82-8260-06D4C033346C.jpg.html
http://s660.photobucket.com/user/de...C007910B-5E0A-4FA1-8112-B06890C215A8.jpg.html http://s660.photobucket.com/user/de...2D8963C0-AA42-49F5-95DA-7064F5F5D31D.jpg.html http://s660.photobucket.com/user/de...3BD7D0A4-D374-4E82-8260-06D4C033346C.jpg.html
dert Master of the Pit Original poster Thread starter Apr 3, 2013 1,065 282 MPLS MN Jan 15, 2017 #5 http://s660.photobucket.com/user/de...47278A86-F3A9-49BE-85AE-23BF6DA191D2.jpg.html
dert Master of the Pit Original poster Thread starter Apr 3, 2013 1,065 282 MPLS MN Jan 15, 2017 #6 http://s660.photobucket.com/user/de...DB4EF314-AA72-4D3C-B3C5-4C6BB7DA52E2.jpg.html Reactions: ab canuck
ab canuck Master of the Pit OTBS Member ★ Lifetime Premier ★ Nov 20, 2016 3,033 594 Alberta Canada Jan 15, 2017 #7 I have to say that looks great...... Way to go. Point.... I have to try this. What did you use ingredients? Great pics...
I have to say that looks great...... Way to go. Point.... I have to try this. What did you use ingredients? Great pics...
dert Master of the Pit Original poster Thread starter Apr 3, 2013 1,065 282 MPLS MN Jan 15, 2017 #8 http://s660.photobucket.com/user/de...8E4BD7BE-9715-4ADF-A95E-2D8F8F118744.jpg.html Reactions: b-one
dert Master of the Pit Original poster Thread starter Apr 3, 2013 1,065 282 MPLS MN Jan 15, 2017 #9 AB Canuck said: I have to say that looks great...... Way to go. Point.... I have to try this. What did you use ingredients? Great pics... Click to expand... Salt, brown sugar, cure #1 water for a week... Look up pop's brine...I cut the salt in 2/3rds, Next time in half. Last edited: Jan 15, 2017
AB Canuck said: I have to say that looks great...... Way to go. Point.... I have to try this. What did you use ingredients? Great pics... Click to expand... Salt, brown sugar, cure #1 water for a week... Look up pop's brine...I cut the salt in 2/3rds, Next time in half.
b-one Legendary Pitmaster OTBS Member Aug 31, 2014 8,954 1,562 Michigan Jan 15, 2017 #10 That's a beautiful looking hunk of meat!:drool:drool:drool
dert Master of the Pit Original poster Thread starter Apr 3, 2013 1,065 282 MPLS MN Jan 15, 2017 #11 http://s660.photobucket.com/user/de...9B59653F-46B4-4C71-B91E-1C8A32CB7101.jpg.html Reactions: xray
dert Master of the Pit Original poster Thread starter Apr 3, 2013 1,065 282 MPLS MN Jan 15, 2017 #12 http://s660.photobucket.com/user/de...20D02A3C-35A0-493A-BDA8-DE545E378455.jpg.html Reactions: SmokinAl and disco
xray Master of the Pit OTBS Member Mar 11, 2015 4,747 3,268 Northeast PA Jan 15, 2017 #13 That's some great looking CB and Hawaiian pizza! I'll have to use some of mine that way.
the munt Newbie Jan 11, 2017 19 13 Jan 15, 2017 #14 May I inquire what internal temp you took your bacon to during the hot smoke process? Many thanks in advance. Dan
May I inquire what internal temp you took your bacon to during the hot smoke process? Many thanks in advance. Dan
dert Master of the Pit Original poster Thread starter Apr 3, 2013 1,065 282 MPLS MN Jan 15, 2017 #15 145*F
SmokinAl SMF Hall of Fame Pitmaster Staff member Moderator OTBS Member ★ Lifetime Premier ★ Jun 22, 2009 51,377 12,192 Central Florida (Sebring) Jan 16, 2017 #16 Great job! The CB looks fantastic, but the pizza really caught my eye! Point! Al
disco Epic Pitmaster OTBS Member SMF Premier Member Oct 31, 2012 11,135 5,265 Canadian Rockies Jan 16, 2017 #17 I'm with Al on the pizza! Point for making me drool! Disco
ab canuck Master of the Pit OTBS Member ★ Lifetime Premier ★ Nov 20, 2016 3,033 594 Alberta Canada Jan 16, 2017 #18 Wow that looks good, I am soooo hungry now.......
dert Master of the Pit Original poster Thread starter Apr 3, 2013 1,065 282 MPLS MN Jan 18, 2017 #19 http://s660.photobucket.com/user/de...70095A2B-AD59-49B8-9269-B4C110C19BD2.jpg.html All packed up...lessons learned: less salt and make more.
http://s660.photobucket.com/user/de...70095A2B-AD59-49B8-9269-B4C110C19BD2.jpg.html All packed up...lessons learned: less salt and make more.
dirtsailor2003 Epic Pitmaster OTBS Member Oct 4, 2012 21,947 4,224 Bend Oregon Jan 18, 2017 #20 Looks great! I found that 1/3 cup salt is perfect for us when I used Pop's Brine.