wittdog
Master Chef
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In part 2 we prepped the Canadian Bacon for the smokehouse in the part we will be smoking the bacon. The first step was to preheat the smokehouse to around 160* with a target temp of 140* once the meat goes in. That amount of meat will drop the temp. Hold the temp at 140* for 4 hours till the meat is dry to the touch. Then add the wood chips and smoke at 160* for about 4 hours or two tightly packed pans of sawdust. For this project our first pan of wood contained just hickory wood. We preheated the pan in order to speed up the smoking process. We sprayed it down and left an opening in the middle of the pan so that we would get a nice smudge. After it burnt down we added more wood a mix of cheery and hickory. I like the cherry to mellow out the hickory add some sweetness and some nice color. After the second pan of wood was done we then stop smoking the meat and basically “cookâ€
In part 2 we prepped the Canadian Bacon for the smokehouse in the part we will be smoking the bacon. The first step was to preheat the smokehouse to around 160* with a target temp of 140* once the meat goes in. That amount of meat will drop the temp. Hold the temp at 140* for 4 hours till the meat is dry to the touch. Then add the wood chips and smoke at 160* for about 4 hours or two tightly packed pans of sawdust. For this project our first pan of wood contained just hickory wood. We preheated the pan in order to speed up the smoking process. We sprayed it down and left an opening in the middle of the pan so that we would get a nice smudge. After it burnt down we added more wood a mix of cheery and hickory. I like the cherry to mellow out the hickory add some sweetness and some nice color. After the second pan of wood was done we then stop smoking the meat and basically “cookâ€