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  1. 20130116181436.jpg

    20130116181436.jpg

    • unionguynw
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    • Album: First shot at Canadian Bacon
  2. unionguynw

    First shot at Canadian Bacon

    Quick teaser update.  The AMNPS burned till about 9pm.  11 hours total.  I followed advice that I recieved from Pops.  I wanted to try some if it ready to eat and some that would have to be cooked.  I pulled the partially cooked one at an IT of 136.  The ready to eat chunks I pulled at an IT of...
  3. CB1-15-13.jpg

    CB1-15-13.jpg

    • unionguynw
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    • Album: First shot at Canadian Bacon
  4. unionguynw

    Snack stix

    I'm really impressed that you were able to do those on your uds! That took some serious pit control!
  5. unionguynw

    First shot at Canadian Bacon

    Evening update: smoker temp was at 90 when I left this morning and I turned it off. 71 at 5pm with no heat and just the AMNPS and outside temps in the mid 30's. Getting some color AMNPS has not quite burned 2 rows after a little over 7 hours! Decided I'm going to do some partial cooked and...
  6. securedownload-20.jpeg

    securedownload-20.jpeg

    • unionguynw
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    • Album: First shot at Canadian Bacon
  7. securedownload-19.jpeg

    securedownload-19.jpeg

    • unionguynw
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    • Album: First shot at Canadian Bacon
  8. unionguynw

    Pastrami ?'s NOW WITH PICS!

    Just a hint of smoke.  I think to get a little more I either need to go longer or bump the temp in the smoker a bit.  It was only running in the 40's with my AMNPS and the outside temps below freezing!
  9. unionguynw

    First shot at Canadian Bacon

    Thanks Smoking B!  Also got a PM from Pops and he is thinking based on my observations and fry test that it cured ok.  So here we go! AMNPS loaded with a mix of hickory and apple, top loin chucks- plain, middle- home grown honey and black pepper, bottom- maple syrup with black pepper and smoked...
  10. 20130115101043.jpg

    20130115101043.jpg

    • unionguynw
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    • Album: First shot at Canadian Bacon
  11. 20130115091527.jpg

    20130115091527.jpg

    • unionguynw
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    • Album: First shot at Canadian Bacon
  12. unionguynw

    First shot at Canadian Bacon

    Lots of reading last night after getting some info from Smoking B that pointed to theses chunks of loin needing to be cured longer than 9 days. I found lots of recipes that called for 9 days or less but with a higher amount of cure in the brine. They have been sitting on a rack in my garage...
  13. securedownload-10.jpeg

    securedownload-10.jpeg

    • unionguynw
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    • Album: First shot at Canadian Bacon
  14. securedownload-9.jpeg

    securedownload-9.jpeg

    • unionguynw
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    • Album: First shot at Canadian Bacon
  15. unionguynw

    First shot at Canadian Bacon

    No I didn't inject them. The thickest one was just under 2 1/2 inches. The others were 2" or just under. I brined them for 9 days. For some reason I calculated the number of days based on 1 3/4. (Not sure why I thought half of 2 1/2 was 1 3/4. Must be beer math!) That's why I went 9 days, 1 day...
  16. unionguynw

    Pastrami ?'s NOW WITH PICS!

    I don't know who Reuben is but he makes one hell of a sandwich! Rye bread, Swiss, thousand island dressing, sauerkraut, and home made pastrami. Good Eats!
  17. securedownload-8.jpeg

    securedownload-8.jpeg

    • unionguynw
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    • Album: Pastrami ?'s NOW WITH PICS!
  18. unionguynw

    Pastrami ?'s NOW WITH PICS!

    Got home tonight and started slicing Some vacuum sealed for later and some out for Reubens tonight! Can't forget the "Bearview"!
  19. securedownload-4.jpeg

    securedownload-4.jpeg

    • unionguynw
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    • Album: Pastrami ?'s NOW WITH PICS!
  20. securedownload-3.jpeg

    securedownload-3.jpeg

    • unionguynw
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    • Album: Pastrami ?'s NOW WITH PICS!
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