Ok, here we go...

[bellaru]

First smoke posted on SMF!

After reading many helpful posts and tutorials I decided to give these two a shot. It's beef and pork but my first focus was pork so I figured I'd put it here. I'm doing a Canadian bacon and an eye of round pastrami style. Both dry cured 10 days with TQ and brown sugar. Pork loin was 4lbs the eye about 5lbs. They'll go on the smoker later today. Thanks in advance for everybody's help with this.

 

[bellaru]

IMG_6629.JPG

• bellaru
• Jan 20, 2017

10 days in

 

[ab canuck]

 Welcome to SMF, as you can tell there is  ton of info and exp. here. Good luck and posts pics, I'll be watching..

 

[bellaru]

IMG_6631.JPG

• bellaru
• Jan 20, 2017

After a night in the fridge to form the pellicle

 

[bellaru]

IMG_6633.JPG

• bellaru
• Jan 20, 2017

I'm not sure the eye needed the pellicle because I added mustard and a coriander pepper blend after...

 

[SmokinAl]

It sure looks like a great start!

Eye of round pastrami is to die for!

And of course who doesn't like CB!

Al

 

[tropics]

I'll be watching

Richie

 

[bellaru]

So I plan on taking the pastrami to an IT of 130ish and the CB to 145. I can't seem to find any where it says you do/don't have to cook the CB before eating. Do you have to fry it or can you eat it cold deli meat style? What about the pastrami as well?

 

[ab canuck]

Well if it turns out like the pics posted I bet that will be amazing.... Looking forward to this one..

 

[dirtsailor2003]

So I plan on taking the pastrami to an IT of 130ish and the CB to 145. I can't seem to find any where it says you do/don't have to cook the CB before eating. Do you have to fry it or can you eat it cold deli meat style? What about the pastrami as well?

If you smoke the pork to an IT of 145, you do not have to cook it prior to eating it.

 

[bellaru]

If you smoke the pork to an IT of 145, you do not have to cook it prior to eating it.

Thanks Dirtsailor,
I started second guessing myself

 

[ab canuck]

Love the way people help here. Knowledge everywhere. 

 

[bellaru]

IMG_6636.JPG

• bellaru
• Jan 20, 2017

CB first of the smoker. Smells amazing!

 

[crankybuzzard]

Love the way people help here. Knowledge everywhere. 

That's one of the things SMF is based upon. Help, knowledge, and food safety. After that, it's all fun and food!

 

[crankybuzzard]

IMG_6636.JPG

• bellaru
• Jan 20, 2017

CB first of the smoker. Smells amazing!

I'm late coming in, but looking really good thus far!

 

[bellaru]

IMG_6640.JPG

• bellaru
• Jan 20, 2017

Here's the duo
Thanks again for everyone's posts and long how to tutorials. This was made possible off the sweat of others.

 

[whistech]

Both look great.    I am waiting on the sliced shot, also sometimes known as the money shot.

 

[bellaru]

IMG_6644.JPG

• bellaru
• Jan 21, 2017

So here it is… The money shot!

 

[crankybuzzard]

You done good! Love the sliced shots too!

Should make for some good eating.

 

[ab canuck]

Man that looks good.... I am envious, I want to go home and try making all the new goodies....... Way to go.