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Recent content by earthquake5683
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So I pulled it out of the fridge this morning and let it start to warm up while I got the smoker going.
Oak was the choice today. Tossed her in about noon and wrapped around 155. Finished right around 2040 this evening at 206 degrees. Came out pretty good for my first one. Will have...
Pulled the CB out of freezer and to the slicer it went (I need want a better slicer!)
Came out pretty good. The wife even liked the Chipotle Honey Peppered version.
That's good to know, thanks. The tenderloin we did came out looking like ham color. The pork is currently at 135ish in smoker. Will know in the AM when I slice.
Yes, i started with that. I used the recommended amount of cure (or so i thought) but the color didnt change much. It's not like store bought canadian bacon. Wish it was a little more pinkish.
Pink salt (Cure #1), salt, brown sugar, water, garlic. I started to follow pop's brine then added a few more spices. Can't recall. I'm bad about writing stuff down. I open up the spice cabinet and start grabbing stuff.