lav25
Smoke Blower
My first time to smoke a fatty in my little flowerpot. I followed the basic Bacon Explosion recipe, had to make my own Italian sausage for it since that sort of thing just isn't available here. I used The Meat Guy's Stake Spice for my dry rub, and (ahem) Hunt's Original BBQ sauce. I know, I know, but this is Japan, and there aren't a heck of a lot of options here. I also can't get bacon here, what I'm using isn't cured or seasoned at all. Doesn't seem to matter, honestly.
Almost ready to go:
Out of the smoker after only an hour and a half. That seems quick, but the internal temp in the very middle was showing over 180F, so....
I need to work on my roll, I didn't get a pinwheel, and it didn't stay together very well when cut. I think that trying to lay the meat out on the bacon mat as per the directions, then separate them to roll is kind of a mistake. Next time I'll get a nice tight roll, then plunk it down on the bacon mat and wrap it.
Still tasted just fine:
-val
Almost ready to go:
Out of the smoker after only an hour and a half. That seems quick, but the internal temp in the very middle was showing over 180F, so....
I need to work on my roll, I didn't get a pinwheel, and it didn't stay together very well when cut. I think that trying to lay the meat out on the bacon mat as per the directions, then separate them to roll is kind of a mistake. Next time I'll get a nice tight roll, then plunk it down on the bacon mat and wrap it.
Still tasted just fine:
-val
