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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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- Album: Starting 12lbs Canadian bacon, 21lbs shoulder ham!
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- Album: Starting 12lbs Canadian bacon, 21lbs shoulder ham!
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Starting 12lbs Canadian bacon, 21lbs shoulder ham!
Yup!The loins are.- brandon91
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- Forum: Hot Smoked Bacon
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Starting 12lbs Canadian bacon, 21lbs shoulder ham!
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Starting 12lbs Canadian bacon, 21lbs shoulder ham!
Sams club had some good deals on pork this week, $1.46/lb for loins and $1.58/lb for shoulders. Trying CB for the first time, the shoulders will be boned out and made into ham for christmas. Made up a batch of pops brine 4 gal cold water 4 cups kosher salt 4 cups dark brown sugar 2 cups...- brandon91
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- Forum: Hot Smoked Bacon
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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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- Album: Starting 12lbs Canadian bacon, 21lbs shoulder ham!
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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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19lbs of belly in progress
Just realized I completely forgot about this thread, only 4 months late. Lol. Here's how it turned out. -
8# bone in pork loin
I would reccomend putting your favorite rub for pork all over, in the smoker @250F with some hickory/apple and smoke to internal temp of 140F and then rest under foil until it's 145-150F. That's how I do all my loins. -
19lbs of belly in progress
Ya I didn't think it would work well during the day so I'm doing it at night, we had a cooler week so it worked out. This is the temp the smoker is holding after 45min. -
19lbs of belly in progress
Ended up pulling the bacon at 12 days instead of 10, cut a belly in half to make sure it cured properly and did a fry test. Came out perfectly. This is some really meaty bacon! Hung the bellies in the MES40 Lit up the AMNPS with a layer of hickory and a layer of apple wood, some great...
