O Canadian Bacon!
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pr0wlunwoof In the future if you want we have Cures, Seasonings and additives broken down in conversion charts into 1 and 5 lb batches by both weight and volume. One word, even though I measured all the volumes by weight, using the weight measurements is going to be far better!
Thanks for letting me know. That would have been handy yesterday. I did all the math myself. O well needed the practice I guess.
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Thanks for letting me know. That would have been handy yesterday. I did all the math myself. O well needed the practice I guess.
So I am rinsing my Pork Loin atm. Should I worry about trimming the fat on it? I typically don’t as fat=flavor, but this is the first cured product I have made from scratch.
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Well it has begun. I rinsed 3 times as I didn’t want it that salty. Allot of recipe’s for Rubs were close to my BBQ Rub so I rubbed it with a half Kansas city/ half course black pepper rub. The Kansas city has no salt in it as I like to add my salt separately on BBQ. The smoker overshot 120 and doesn’t want to come back down so we gonna roll the stage 1 and 2 together.
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Stage 2 has begun. Add Smoke increase to 135. I actually didn’t increase temp as its creeping up on its own and once the coal ignites to higher temps getting it down isn’t really possible during a cook.
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Stage 3 here we come. I set to 145 as to not overshoot to much hopefully.
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Well so far one thing is clear. “Stages” are not very seamless when it comes to the gravity feed operation. I am getting more of a gradual increase in temp, but I hope the final product is unaffected.
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As you can see from the graph stages 3, 4, & 5 kind of ran together , but we finally hit 180. Now just waiting for that internal 145. As you can see I have about a 10 degree disparity between the two thermometers so when one hits 145 I will probably do some probing with a thermapen.
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So I am past the point of lethality, Cooking at these low temps really takes time.
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So I am past the point of lethality, Cooking at these low temps really takes time.
pr0wlunwoof More time to sit back, enjoy other’s company, have a drink or two.
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It is finished.
It’s in the fridge for the night. All in a good experience. I should have prepped the smoker better. It needs a good deep cleaning, but I think it is going to be great. I will weigh it tomorrow to see where I am and probably slice it up and vacuum seal it for future use. Stay tuned!
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I have made some good things and most things I make people think are very good. I however have only had a true moment of pure satisfaction a few times when cooking. This has turned out to be one.
Jonathon thanks for the tutorial. I followed as close as possible and I cannot think of what I could have done to make it any better.
I suggest everyone with the tooling to pull this off to give it a try. Completely justified that injector if I never do anything with it again.
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I have made some good things and most things I make people think are very good. I however have only had a true moment of pure satisfaction a few times when cooking. This has turned out to be one.
Jonathon thanks for the tutorial. I followed as close as possible and I cannot think of what I could have done to make it any better.
I suggest everyone with the tooling to pull this off to give it a try. Completely justified that injector if I never do anything with it again.
pr0wlunwoof So, what brand of knife are you using there?
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pr0wlunwoof So, what brand of knife are you using there?
Chef Its a Cuisinart. Part of a block we got as a wedding present forever ago. The slicer is a 240W BESWOOD250. I’ve been buying stainless Dexter knives the last few years as their commercial grade and dishwasher safe.
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Chef Its a Cuisinart. Part of a block we got as a wedding present forever ago. The slicer is a 240W BESWOOD250. I’ve been buying stainless Dexter knives the last few years as their commercial grade and dishwasher safe.
pr0wlunwoof Looks like a Wüsthof sort of, the only brand I buy now.
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So we had our son at 4am this morning. I told my wife that canadian bacon was good enough to enduce labor. She believes me know.
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So we had our son at 4am this morning. I told my wife that canadian bacon was good enough to enduce labor. She believes me know.
pr0wlunwoof Congrats. Have you named him? Do post a picture when you get a moment please.
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So we had our son at 4am this morning. I told my wife that canadian bacon was good enough to enduce labor. She believes me know.
pr0wlunwoof Congratulations!
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Here he is taking what I hope to be one of many quiet naps.
Nathanael
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Here he is taking what I hope to be one of many quiet naps.
Nathanael
pr0wlunwoof I NEED a grandchild. Beautiful baby.
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