O Canadian Bacon!
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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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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. Enjoy your new addition
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pr0wlunwoof Good job, future meat processor!
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He has got allot of fun things to learn if he so chooses. I won’t begrudge him if he rather read a book all day. Sometimes I think a book wouldn’t kill me…, but it might so i will steer clear.
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He has got allot of fun things to learn if he so chooses. I won’t begrudge him if he rather read a book all day. Sometimes I think a book wouldn’t kill me…, but it might so i will steer clear.
pr0wlunwoof Read a book rather than be part of this community? go figure. on a serious note, just how many people of this society can really read a book? probably not many, It would require the willingness to understand, the willingness that someone other than self might have information that could be superior to one’s self… OKAY, I’ll get off the soapbox. but I’m sure that those I’m referencing woulding understand the term.
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Why is the pork loin submerged in liquid? And are those probes waterproof? I didn’t think probes could be completely submerged in liquid.
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