I did some 3-2-1 St. Louis ribs, but went a little further.
3 hours at 250 bathed in a hickory/oak blend.
2 hours wrapped, at 250, with a splash of apple cider vinegar.
Bones pulled, then sauced and wrapped for the last hour.
I used a full Italian loaf. I had to add the sesame seeds to...
I use an old 40 quart beer cooler that I took a 3 inch hole saw to the top for an insert for the heater, at my camper.
At home, I picked up a 20 quart food grade pvc tub that I picked up at the restaurant supply store.
Also being cheap, a modified file rack works great to segregate bags.
I just scored 3 whole beef navels, yes I'm proud of myself.
Hopefully Bearcarver checks his PMs and we can hook up so he can take one off my hands so we can make the western Lehigh Valley smell like tallowy bacon goodness.
Pictures of the bacon to follow.
Cooling overnight makes a huge difference!
There's the jelly!
Frying is much better!
And on square white bread, with generic salad dressing, it's like I'm 7 all over again. Only this time I chose to eat it, not because it's all there is to eat.
I got impatient!
The tell tale goo is forming though!
It's definitely going to have to sit, weighted down overnight.
But, it's Spam... and even with all of the fat from the shoulder and bacon, it dry fries really well.
I came out of the pan with no problem.. I still might smoke one...