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Old 04-12-2006, 08:08 AM   #1
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A Day in the Smoke

Starting off with some bacon

set to go on the big baby in about an hour and a half.
Just put on half a fatty

a couple racks o ribs will go on later for dinner. Stay tuned.
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Old 04-12-2006, 08:36 AM   #2
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You lucky dawg! Get to stay home and cook all day!
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Old 04-12-2006, 09:29 AM   #3
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Today is MY Sunday!
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Old 04-12-2006, 10:10 AM   #4
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Oompappy bacon is on! :biggrin:
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Old 04-12-2006, 10:12 AM   #5
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I am smokin now!
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Old 04-12-2006, 12:21 PM   #6
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Looking good so far. Keep us updated.
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Old 04-12-2006, 12:52 PM   #7
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Quote:
Originally Posted by Green Hornet
I am smokin now!
I'm with ya GH!!!
I took today off to celebrate 70* =D>
Gonna cook ckicken leg quarters, misc pig parts (goofey butcher)
and rope sausage. About 15 lbs total for $13.
Of course a few beers and maybe some tropical spirits later :biggrin:
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Old 04-12-2006, 01:36 PM   #8
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Sm0ke 0n brutha!
Got the ribs on now, using the new rack the wifey picked up. so far so good.
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Old 04-12-2006, 01:49 PM   #9
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What kind of bacon is that? Ain't seen that variety in my grocer section.
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Old 04-12-2006, 02:03 PM   #10
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Quote:
Originally Posted by Captain Morgan
What kind of bacon is that? Ain't seen that variety in my grocer section.
Canadian Bacon! Until Oompappy starts marketing it you won't see it. Once folks taste it, it will be everywhere! It is THAT good! =D> Til then ya have to make it yerself!
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Old 04-12-2006, 02:29 PM   #11
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I've never done Canadian Bacon on my outside pit. I've always done my cured meats on an electric because the temps are so low and long. Took me 36 hrs to Smoke a Cured Ham for Easter. Would you be willing to share some info on your temps and cooking times for the Canadian Bacon? My recipe calls for cooking it for a total of ~8hrs. Did you cure the loin or don't have to because the temp is higher than the danger of Boutilism? Have you tried Pea Meal Bacon? Real easy to make if you cure your Canadian Bacon. I usually buy a whole loin and make 2 canadian bacon and 1 peameal. The stuff I trim from the loin I smoke and call it Mutant Bacon. That gets used in Beans and various other stuff its nice to have big chuncks of Bacon.
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Old 04-12-2006, 03:00 PM   #12
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Made some smoked Back Bacon last week that turned out Great!
I never made it before but I'll definitely be doing it again.
Started with a 7.5 lb whole boneless pork loin, trimmed most but not
all surface fat, cut into 3 equal lengths.

1 tablespoon Morton TenderQuick per pound of meat.
1 teaspoon sugar per pound of meat.
2 teaspoons total Oompappy Rub for pork.
Mix well, apply evenly to loin, put in zip lock bags
and place in coldest part of fridge for 3 to 5 days,
(3 days 18 hours on this one) turning over daily.
Take out of bags and rinse meat really, really well
under ice cold water, pat dry and back in fridge
uncovered for 3 hours.
Slow smoked with Hickory for 9 hours at 145* to 160* to
internal temp of 125*.
When removed from smoker I basted lightly with boiling
maple syrup and immediately dredged and rolled in
yellow cornmeal. Let cool, bag and refrigerate.
Slice off what you need and cook in oiled skillet
That is from Oompappys recipie posted earlier
I am doing about 3lbs and about 160* so far which is going to fit in well with the ribs going on now I think. i am using Australian pine, local wood, and some live oak logs about 18" long and 4"diam.
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Old 04-12-2006, 03:29 PM   #13
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Does that Tender Quick contain nitrates? From what i've read anytime you Smoke below 200 deg there is a risk of Botulism. I use insta cure #1 also known as prague cure basically Sodium Nitrate (Pink Salt). Ive done Pea meal, Canadian Bacon, Bacon (Pork Belly),Honey Ham, Pepperoni, Polish Sausage and Salami. There is a good book by Rytek Kutas all about Cured Meats and Sausage it is really informative and has a lot of different sausage recipes you might want to check out. I like it because it's all normal type of stuff not a gormet cook book. I'll have to try your recipe it looks like a combination of my Canadian Bacon, Pea Meal and Tasso Bacon recipes. I never thought to roll them in Maple Syrup, I ususally rub it on before I brine them and then don't add sugar to the Brine. Thanks for the recipe and keep smoking.
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 04-12-2006, 03:32 PM   #14
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That's a good question Brian I thought that pine was to resinus.
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 04-12-2006, 04:01 PM   #15
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Quote:
Originally Posted by Green Hornet
Made some smoked Back Bacon last week that turned out Great!
I never made it before but I'll definitely be doing it again.
Started with a 7.5 lb whole boneless pork loin, trimmed most but not
all surface fat, cut into 3 equal lengths.

1 tablespoon Morton TenderQuick per pound of meat.
1 teaspoon sugar per pound of meat.
2 teaspoons total Oompappy Rub for pork.
Mix well, apply evenly to loin, put in zip lock bags
and place in coldest part of fridge for 3 to 5 days,
(3 days 18 hours on this one) turning over daily.
Take out of bags and rinse meat really, really well
under ice cold water, pat dry and back in fridge
uncovered for 3 hours.
Slow smoked with Hickory for 9 hours at 145* to 160* to
internal temp of 125*.
When removed from smoker I basted lightly with boiling
maple syrup and immediately dredged and rolled in
yellow cornmeal. Let cool, bag and refrigerate.
Slice off what you need and cook in oiled skillet
That is from Oompappys recipie posted earlier
I am doing about 3lbs and about 160* so far which is going to fit in well with the ribs going on now I think. i am using Australian pine, local wood, and some live oak logs about 18" long and 4"diam.
Now that is some good stuff!
Tried it a couple of weeks ago =P~
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Old 04-12-2006, 04:10 PM   #16
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Quote:
Originally Posted by wittdog
That's a good question Brian I thought that pine was to resinus.
Austrailian Pine is not a true pine. It is a hardwood. The needles are articulated and are botanically considered leaves. No real flavor to this wood though, which is why I added some oak. The Austrailian pine was planted here years ago as a windbreak along the beaches and orange groves an is an invasive species., so it is being removed so i get a free supply from a lot of sources.
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Old 04-12-2006, 04:12 PM   #17
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Got to love free wood & a science lesson. Thanks
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 04-12-2006, 04:27 PM   #18
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The Fatty is done!!!!!!!


My God!!! Why did I wait so long to try one of these? I should have done more.
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Old 04-12-2006, 04:32 PM   #19
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GH, I know this will be hard to do, but try and save a couple of slices for tomorrow! They taste even better the next day.
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Old 04-12-2006, 04:37 PM   #20
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listen to Nick on that one...just hide them . I saved a few for the next day and my wife called me from her car...she had left really early for work...she said that they were better the next day....and it was too bad I hadnt made more since she ate them for breakfast
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