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  1. 20160228_201353.jpg

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    • brandon91
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    • Album: Starting a Pastrami
  2. 20160228_201204.jpg

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    • brandon91
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  3. 20160228_200840.jpg

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    • brandon91
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  4. 20160228_190917.jpg

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    • brandon91
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  5. 20160228_190858.jpg

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    • brandon91
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    • brandon91
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  7. 20160228_190022.jpg

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    • brandon91
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  8. brandon91

    Starting 12lbs Canadian bacon, 21lbs shoulder ham!

    uh oh, I forgot to finish another thread. Here's the final results. Hung in the MES40, with 3:1 Apple/Hickory Out of the smoker at around 16hrs, 140F IT Vac packed and stored in the fridge for 5 days, until Christmas Finally got to see inside, looks good. Ready for the oven...
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    • brandon91
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    • Album: Starting 12lbs Canadian bacon, 21lbs shoulder ham!
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    • Album: Starting 12lbs Canadian bacon, 21lbs shoulder ham!
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    • brandon91
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    • Album: Starting 12lbs Canadian bacon, 21lbs shoulder ham!
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    • brandon91
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    • Album: Starting 12lbs Canadian bacon, 21lbs shoulder ham!
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    • brandon91
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    • Album: Starting 12lbs Canadian bacon, 21lbs shoulder ham!
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    • brandon91
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    • Album: Starting 12lbs Canadian bacon, 21lbs shoulder ham!
  16. brandon91

    Starting 12lbs Canadian bacon, 21lbs shoulder ham!

    This stuff turned out so awesome, got about 13 flawless hours of pitmaster blend smoke onto them with the amnps, pulled at 145F. Nice color on the outside Sliced, 5 stacks and a small pile of end pieces, the leathery ends are like an awesome pork jerky. 2 different ends of the loin...
  17. 20151215_162647.jpg

    20151215_162647.jpg

    • brandon91
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    • Album: Starting 12lbs Canadian bacon, 21lbs shoulder ham!
  18. 20151215_165727.jpg

    20151215_165727.jpg

    • brandon91
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    • Album: Starting 12lbs Canadian bacon, 21lbs shoulder ham!
  19. 20151215_160608.jpg

    20151215_160608.jpg

    • brandon91
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    • Album: Starting 12lbs Canadian bacon, 21lbs shoulder ham!
  20. brandon91

    Starting 12lbs Canadian bacon, 21lbs shoulder ham!

    Canadian bacon going in the smoker, giving the ham about another 5-6 days.  Cut a piece out of the middle of one of loins to do a fry test. Perfect! Not salty and nice pink color throughout  Lit up 2.5 rows of pitmaster blend in the AMNPS Hung them in bags in the MES40 Starting them...
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