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  1. securedownload-2.jpeg

    securedownload-2.jpeg

    • unionguynw
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    • Album: Pastrami ?'s NOW WITH PICS!
  2. securedownload-1.jpeg

    securedownload-1.jpeg

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

    First shot at Canadian Bacon

    The evening of day 9 has arrived. I drained the brine and rinse my 4 loin chunks. I left 3 to soak while I dried one and sliced off a piece for a fry test. Ok, 2 pieces I was a bit nervous about the color in the center of the loin Got on here and after a few searches and seeing that the...
  4. securedownload-6.jpeg

    securedownload-6.jpeg

    • unionguynw
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    • Album: First shot at Canadian Bacon
  5. securedownload-5.jpeg

    securedownload-5.jpeg

    • unionguynw
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  6. securedownload-7.jpeg

    securedownload-7.jpeg

    • unionguynw
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  7. unionguynw

    CHEESE SMOKING ADVICE

    I use the AMNPS and go for 2 hours.  I haven't been disapointed yet! I've used oak, hickory, and apple and a mix of the above.  Loved 'em all.  So far our favorite cheese has been the colby-jack. Forgot to mention that with outside temps below 40 I don't get much color on the cheese unless I...
  8. unionguynw

    wrapping question

    Just wanted to throw out another idea.  I did a shoulder recently and all my coolers were in the garage which was under 30 degrees.  I double wrapped it in foil, wrapped it in a towel and stuck it in the microwave (off of course).  2 hours later it was still to hot to pull by hand and I had to...
  9. unionguynw

    Pellicle - It eludes me!

    I smoke a ton of salmon and have never had a batch where the pellicle did not form.  Your fish should have a smooth glossy texture to it.  The pic in Mr T's link shows it pretty good.  I think you have a couple things working against you: 1. Could be the citrus as DaveOmak mentioned above.  I...
  10. First shot at Canadian Bacon

    First shot at Canadian Bacon

  11. unionguynw

    First shot at Canadian Bacon

    I have 4 chunks of loin curing in Pops Brine: http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine Today will be day 9 and I will pull it out and set it in my fridge to dry before smoking it tomorrow evening. I've read way to many CB threads and looking for some guidance on...
  12. CBBrine.jpg

    CBBrine.jpg

    • unionguynw
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  13. unionguynw

    Pastrami ?'s NOW WITH PICS!

    OK, she spent 3.5 hours in her warm traeger sauna and I stuck the probe in.  It read 160. It took a total of 7.25 hours to hit 190.  That's when I ended up pulling it.  It was 27 degrees in my garage and isn't suppose to get above 35 today so I covered it with foil and will let it sit till I...
  14. PastramiDone.jpg

    PastramiDone.jpg

    • unionguynw
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    • Album: Pastrami ?'s NOW WITH PICS!
  15. PastramiProbed.jpg

    PastramiProbed.jpg

    • unionguynw
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  16. unionguynw

    Jerky (only because my CB wasn't ready yet and I needed something to smoke on Sunday!)

    At just under 2 hours in I got the AMNPS loaded with one row of hickory and started the burn.  Let it burn for 10 minutes to get a good bed of coals going I let it smoke for 2 hours.  At the 6 hour mark the I started pulling pieces off that were done The balance came out at around 7.5...
  17. 1-13-13Jerky.jpg

    1-13-13Jerky.jpg

    • unionguynw
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    • Album: Jerky (only because my CB wasn't ready yet and I needed something to smoke on Sunday!)
  18. AMNPS2.jpg

    AMNPS2.jpg

    • unionguynw
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    • Album: Jerky (only because my CB wasn't ready yet and I needed something to smoke on Sunday!)
  19. unionguynw

    Jerky (only because my CB wasn't ready yet and I needed something to smoke on Sunday!)

    Ok, here's this mornings jerky update: Racked Coated one rack with fresh cracked pepper, the rest will be left plain Sitting in the smoker now at 115 to dry a little before the AMNPS hits it with the smoke.  More to come!
  20. 20130113100945.jpg

    20130113100945.jpg

    • unionguynw
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    • Album: Jerky (only because my CB wasn't ready yet and I needed something to smoke on Sunday!)
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