Well it all began on July 18,2008. The 11.15 lb Pork loin is trimmed.
Looks good to me
Cure and sugar applied and all tucked in
Well here we are July 29,2008 Time for a rinse and soak (as per instructions)
Dry it well , cut in half to fit into smoker
And the wait begins
Before you know it, Done (160 Degrees)
Here is a better shot
So, I sliced a small piece and......
The wife made fresh smoked Canadian toasted bacon sandwiches for lunch
Turned out great. Thanks for all the great posts with the excellent info.
Only 2 minor problems. (1) ran out of propane. I knew i was low but........
(2) Could not get the temp down to 220 where I wanted it. Had on lowest setting with vent open to let out some heat. The temp stayed around 250.
Snowball
Looks good to me
Cure and sugar applied and all tucked in
Well here we are July 29,2008 Time for a rinse and soak (as per instructions)
Dry it well , cut in half to fit into smoker
And the wait begins
Before you know it, Done (160 Degrees)
Here is a better shot
So, I sliced a small piece and......
The wife made fresh smoked Canadian toasted bacon sandwiches for lunch
Turned out great. Thanks for all the great posts with the excellent info.
Only 2 minor problems. (1) ran out of propane. I knew i was low but........
(2) Could not get the temp down to 220 where I wanted it. Had on lowest setting with vent open to let out some heat. The temp stayed around 250.
Snowball
