Lots of smoke this weekend

[bill ace 350]

Saturday I will smoke 10 pounds of Canadian bacon I put in Pop's brine on 18 November, and 10 pounds of summer sausage I mixed and started curing last night.

Throw some cheese in on Sunday.

I also started a new batch of Pop's brine this evening and have 6 pounds of pork belly ready for smoking the following Saturday.

 

[mowin]

Care to share you SS recipe? And process? Please..

 

[crankybuzzard]

I'll be watching this one!  Some of my favorite stuff to make right there.

 

[b-one]

Sounds like a lot of pics! We will be waiting!:110:

 

[bill ace 350]

Care to share you SS recipe? And process? Please..

Mixed and curing in 38 degree fridge since Tuesday.

Will stuff on Friday night and start smoke Saturday morning.

Plan on using 50/50 mix of hickory and apple pellets in the AMNPS

 

[mowin]

Thanks Bill.. I'll be watching.Thumbs Up

 

[bill ace 350]

Thanks Bill.. I'll be watching.

mowin, here is a picture of my mini-summer sausages. Tried to get each one +- 8 ounces, but I need practice. This is the batch using the LEM Seasoning.

Will stuff the other 5 pounds in the morning.

summer sausage.jpg

• bill ace 350
• Dec 4, 2015

 

[mowin]

They look great. Thanks for the follow up. Thumbs Up

 

[bill ace 350]

They look great. Thanks for the follow up.

Thanks! More pics tomorrow!

 

[GaryHibbert]

I'm in on this one.

Gary

 

[bill ace 350]

2nd batch stuffed. A little more uniformly this time.

Prepping the smoker.

2nd batch.jpg

• bill ace 350
• Dec 5, 2015

 

[bill ace 350]

Started smoke at 7:55.

Outside temp is 41 degrees F, with an expected high of 47.

Filled tray wit 50/50 apple and hickory and lit one end.

Will cold smoke for the first few hours, then finish Canadian Bacon in the oven, and the Summer Sausage in the smoker.

full smoker.jpg

• bill ace 350
• Dec 5, 2015

smoke.jpg

• bill ace 350
• Dec 5, 2015

 

[mowin]

Looks good so far.

 

[bill ace 350]

Canadian Bacon done! Switched plans and did the CB in the smoker, and put SS in the oven after smoke at 170 degrees F.

Internal temperature on both pieces 149 degrees F.

Have it loosely tented in foil cooling on back deck.

Canadian Bacon.jpg

• bill ace 350
• Dec 5, 2015

 

[crankybuzzard]

Looks to me like you've got it going on!

Nice work thus far!

 

[bill ace 350]

1.jpg

• bill ace 350
• Dec 6, 2015

2.jpg

• bill ace 350
• Dec 6, 2015

3.jpg

• bill ace 350
• Dec 6, 2015

Finished up about 2:00 am! those sausages took forever!

Bacon tastes great, moist....

The Summer Sausages are my personal best so far. Perfect texture. If anything, next time I will reduce the salt in my recipe from 4 to 3 tbs.

Thanks for looking.

 

[dirtsailor2003]

Tasty looking smoke! Nice job!

 

[crankybuzzard]

I'd love a few slices right now!

 

[b-one]

Canadian Bacon done! Switched plans and did the CB in the smoker, and put SS in the oven after smoke at 170 degrees F.

Internal temperature on both pieces 149 degrees F.

Have it loosely tented in foil cooling on back deck.

Canadian Bacon.jpg

• bill ace 350
• Dec 5, 2015

Now it's a good thing you didn't post your location I, I mean someone may have gotten your bacon! Looks tasty!

 

[boykjo]

Nice job Bill...... Everything looks great