Pulled the CB out of the brine this morning, soaked it for about an hour in col water, patted dry with paper towels and seasoned it up.
Two on the left are straight maple, bottom right is maple BP, top right is ham seasoning similar to piri piri given to my by my buddy that works at the rural life museum in Baton Rouge. I have eaten his Canadian bacon made using this spice mix, this is my first shot at using it myself. Looking forward to the results.
On racks drying while I fire up the smoker. Going to smoke @ 275* with cherry wood to INT of 140*, rest and let it climb to 145*...
Two on the left are straight maple, bottom right is maple BP, top right is ham seasoning similar to piri piri given to my by my buddy that works at the rural life museum in Baton Rouge. I have eaten his Canadian bacon made using this spice mix, this is my first shot at using it myself. Looking forward to the results.
On racks drying while I fire up the smoker. Going to smoke @ 275* with cherry wood to INT of 140*, rest and let it climb to 145*...