I had ribs and Canadian style bacon to get done on Saturday so I pulled out both my rigs for the job.
My Stump's Baby Sarina got the honor of 4 racks of BB ribs.
The MES got the Canadian style bacon.
Both rigs were using my Black Cat PID controllers.
Sarina was using my new high output fan kit. Controllers and fan worked perfectly.
Here is a pic of the cured pork loin before going into the pit. I used my 10% brine method. Injected the loin and cured for 6 days.
Smoked with Lumberjack Oak, Hickory, Cherry blend pellets.
Bacon turned out perfectly. Just the right amount of salt to sweet. The neighbors were asking me what I was cooking that smelled so good when I fried some up for breakfast the next morning.
My Stump's Baby Sarina got the honor of 4 racks of BB ribs.
The MES got the Canadian style bacon.
Both rigs were using my Black Cat PID controllers.
Sarina was using my new high output fan kit. Controllers and fan worked perfectly.
Here is a pic of the cured pork loin before going into the pit. I used my 10% brine method. Injected the loin and cured for 6 days.
Smoked with Lumberjack Oak, Hickory, Cherry blend pellets.
Bacon turned out perfectly. Just the right amount of salt to sweet. The neighbors were asking me what I was cooking that smelled so good when I fried some up for breakfast the next morning.
