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Busy, Busy , Busy!

post #1 of 10
Thread Starter 
This evening I prepared for tomorrow and for next weekends smoking..Got a 9 pound loin and split into 3 sections and started curing for next weekend, for Maple Canadian Bacon...Also got a 3 pound Loin roast all rubbed with mustard and Jeff's rub for tomorrow..and a 2 pound Fatty using Guatney's sausage and stuffed with Cheddar and Monterey Jack....Also prepared 2 pounds of Angus lean ground beef (bought a 1/2 during the summer) for jerky, Using Hi Mountain Hickory Blend seasoning I got as a gift..
Tomorrow is going to be a busy day..Hopefully it will all be done before the Steeler/Patriot GamePDT_Armataz_01_34.gif
Podevil
post #2 of 10
Sound's like a busy day, look forward to your smoke!!PDT_Armataz_01_34.gif
post #3 of 10
Sounds like a fun kind of busy, be sure and post some pics.
post #4 of 10
Sounds good keep us posted on your smoke!
post #5 of 10
Sounds like you've got a plan!! Make sure to post pics for us.
post #6 of 10
Just git-er-done! ... with pix of course!

Good luck! icon_smile.gif
post #7 of 10
Thread Starter 

Success!

Here are the Jerky and the Fatty Pics....The Fatty was just amazing! as was the Jerky...I found that the Jerky around the edges of the Jerky screen cooked faster than the Jerky in the middle of the screen....but it was still great tasting..I found a few things I need to change, but all in all I consider it a success..Just put the pork roast on...pics later...
Bye the way The Oregon Scientific remote thermometer is fantastic! especially for $9.00eek.gif
LL
LL
LL
LL
post #8 of 10
Meat loaf is on my next to do list for sure .... nice job!
post #9 of 10
Thread Starter 

Pork Loin Roast

The loin roast is done...I pulled it at 152 degrees (to keep it from getting too dry) and double foiled and wrapped in towels...Waited 1 hour and carved...As you can see in the pic...it is very juicy, and done perfectly...too bad my camera doesn't show the beautiful smoke ring..
Podevil
LL
post #10 of 10
Thread Starter 
Forgot to mention...I also smoked some silver floss sauerkraut in beer and Garlic and onion powder and topped with some Turbinado sugar...It is delicious! Sprinkled some Turbinado Sugar on top and it browned beautifully..
Podevil
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