First time with "BBB" or anything for that matter...

[justin prive]

Good call, I'll just get someone to pull it out for me when the buzzer sounds.

 

[Bearcarver]

Good call, I'll just get someone to pull it out for me when the buzzer sounds.

 

[justin prive]

Alright, so I did it. I ended up only smoking it on Saturday from 10:30 to 5:30 and it hit the IT much faster than I anticipated. So next time I'm going to be a lot more careful of how I go about my temperature increases. It was - 15C all day and it performed much better than I had though it would.

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• justin prive
• Feb 6, 2017

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• justin prive
• Feb 6, 2017

I never ended up increasing the temp to 190 because the pork hit that IT so soon. I threw in some sausages that I had stuffed and frozen earlier. They turned out Amazing. I finally realized that day I have been over smoking my sausage the whole time and have seen the light!

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• justin prive
• Feb 6, 2017

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• justin prive
• Feb 6, 2017

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• justin prive
• Feb 6, 2017

It's been wrapped up in the fridge since 7 on Saturday. I'll be slicing it tonight and will have my final pics. I can't wait to see what it tastes like. I made the mistake of saying I want to try Canadian and Pea meal bacon next and my brother and my dad both went out and bough 2 x 8lb pork loins each because they got so excited. Looks like I'll be learning a lot this year!!

 

[SmokinAl]

It sure looks good!

Hope it tastes as good as it looks!

Al

 

[justin prive]

So... It tastes pretty great!!! I wouldn't say it's the same texture as bacon, it's between a ham and a bacon. It fries up nice though and for my first try I'm very happy. Thanks for all your help guys! This started as a $10 project and became expensive quick when I busted my slicer.

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• justin prive
• Feb 6, 2017

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• justin prive
• Feb 6, 2017

 

[Bearcarver]

Looks Great Justin!!

Nice Job!!

---

You're Hooked Now!!

Don't let your Brother & Dad wear you out !! 

Bear