Ok, here we go...

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bellaru

Smoking Fanatic
Original poster
Jan 10, 2017
359
47
Columbia, South Carolina
First smoke posted on SMF!

After reading many helpful posts and tutorials I decided to give these two a shot. It's beef and pork but my first focus was pork so I figured I'd put it here. I'm doing a Canadian bacon and an eye of round pastrami style. Both dry cured 10 days with TQ and brown sugar. Pork loin was 4lbs the eye about 5lbs. They'll go on the smoker later today. Thanks in advance for everybody's help with this.
 
 Welcome to SMF, as you can tell there is  ton of info and exp. here. Good luck and posts pics, I'll be watching..
 
It sure looks like a great start!

Eye of round pastrami is to die for!

And of course who doesn't like CB!

Al
 
So I plan on taking the pastrami to an IT of 130ish and the CB to 145. I can't seem to find any where it says you do/don't have to cook the CB before eating. Do you have to fry it or can you eat it cold deli meat style? What about the pastrami as well?
 
Well if it turns out like the pics posted I bet that will be amazing.... Looking forward to this one..
 
So I plan on taking the pastrami to an IT of 130ish and the CB to 145. I can't seem to find any where it says you do/don't have to cook the CB before eating. Do you have to fry it or can you eat it cold deli meat style? What about the pastrami as well?

If you smoke the pork to an IT of 145, you do not have to cook it prior to eating it.
 
Both look great.    I am waiting on the sliced shot, also sometimes known as the money shot.
drool.gif
 
Man that looks good.... I am envious, I want to go home and try making all the new goodies....... Way to go.
 
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