Canadian bacon, regular bacon, pastrami, eye of round

[slavikborisov]

Canadian bacon, regular bacon, pastrami, eye of round…. All cured with SmokinEdge method … I added brifisol 450 phosphate and SE…. The pastrami and eye of round got a pastrami rub black pepper, mustard, dashb of
Brown sugar, paprika, onion, garlic…. Everything will get pulled at 145F except the pastrami will be taken to the 200F IT probe tender…. Had to hang the pastrami caz I could slide a rack in….stay tuned

 

[02ebz06]

Lot of meat. Lookin; good.

 

[slavikborisov]

 

[BrianGSDTexoma]

Beautiful color!

 

[JLeonard]

looks mighty good!

Jim

 

[slavikborisov]

 

[SmokinEdge]

Nice work. They look excellent.

 

[Fueling Around]

Top quality there

 

[BigW.]

Wow!

 

[slavikborisov]

 

[SmokinEdge]

Well how is it? Good?

 

[slavikborisov]

Well how is it? Good?

Excellent wife and kids loved it !!! Will be doing more soon as I run out of these two belly slabs

 

[jaxgatorz]

Nice job. Looks amazing !!!

 

[Fueling Around]

Looks good from here too

Excellent wife and kids loved it !!! Will be doing more soon as I run out of these two belly slabs

Sounds like a home run