Todays smoke of cured meat - with porn - updated - BBQ Central

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Old 08-01-2008, 07:17 PM   #1
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Todays smoke of cured meat - with porn - updated

I had posted earlier regarding curing some meat and here is the update.
The cured meat came out of the brine today and following are a few pics for the food porn addicts (my daughter loves the food porn term). Tried to follow the smoking prescription from “the sausage bible” but had trouble keeping the Klose that low so ran at 145 then 170 for less time vs. 130 then 160, but it worked out fine.
Here are the loins ready to become Canadian bacon.


Finished bacon, glazed with maple syrup


Beef top round roast with pastrami rub – recipe from BBQ Centrals RonL, except half the salt


Finished pastrami


Corned beef heading for the crock pot for tonight’s dinner


Plated with cabbage and potatoes from my garden.


I’m hosting my annual tomato tasting tomorrow and in addition to tomatoes and biscuits, also serving some Canadian bacon and stuffed fatties.
Fatties with my peppers & onions, scrambled egg, cheese and hash browns


Finished fatty. I over stuffed it. Sorry about the pic.


Also doing a slab of ribs for a friend. Rubbed with a good coat of Big Dudes Original and a light coat of Billy Bones XXX Cherry


Finished ribs glazed with Tennessee River Cranberry Delight – goes great with the cherry rub.

Friends said they were wonderful and maybe my best yet.

Smoking on a 90+ degree day is definitely not as much fun as other times.
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Old 08-01-2008, 07:25 PM   #2
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Dude that is some good looking food. Nice job.
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Old 08-02-2008, 05:48 AM   #3
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Wow, you made all kinds of good stuff. and 90 degrees isn't the most comfortable temp to be bbq-ing.. Great work!!!
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Old 08-02-2008, 07:06 AM   #4
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Nice job...the key IMHO is to keep it below 190* thats when the fat begins to render and you end up with a different end result..
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Old 08-02-2008, 07:53 AM   #5
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That was some good looking grub!
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Old 08-02-2008, 08:02 AM   #6
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Everything looked great!
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Old 08-02-2008, 09:11 AM   #7
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Great looking eats.
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Old 08-02-2008, 03:01 PM   #8
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Quote:
Originally Posted by Stogie
big dude,

Is there a chance you can share the recipe and instructions for making the Canadian bacon? I have a large pork loin that I have no idea what to do with and thought I would give this a try.

If you can't, no big deal!

Thanks!
Stogie try this one. It's awesome!
http://www.bbq-4-u.com/forum/viewtopic.php?t=8461
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Old 08-02-2008, 03:23 PM   #9
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... or this ready-made cure from Hi Mountain, if you're lazy (like me ).

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Old 08-02-2008, 03:38 PM   #10
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Very nice BD. I've done the Hi Mountain thing, works like a charm.
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