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Canadian Bacon
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Doc_Eggerton
Posts: 5,321
16 pounds of pork loin, brined since last Tuesday according to the Ruhlman charcuterie recipe.
About 12 hours uncovered in the fridge, then on the hickory smoke for 3 hours. The XL held steady at 190 the whole time.
Very dense, pink, and slightly salty, just like it is supposed to be. Last batch was little too pork roast.
About 12 hours uncovered in the fridge, then on the hickory smoke for 3 hours. The XL held steady at 190 the whole time.
Very dense, pink, and slightly salty, just like it is supposed to be. Last batch was little too pork roast.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
Comments
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Well done Doc. Think I will give it shot soonColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Looks great Doc. Very nicely done.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Doc I have the same meat slicer. How do you like it? Pork looks good by the way, I need to try that one.A child can ask questions a wise man can't answer!!!CanadaLarge @ Small BGE
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Awesome! That is on the soon to be done list! I am impressed at 190 steady. I have a hard time getting below about 215.
LBGE 2013, SBGE 2014, Mini 2015
Columbus IN -
Doc, looks great. Ill take one of those zip locks please. I have sent you one UPS shipping label to cover the s/h, and have forwarded an email attesting to the fact that I have won 50 Million US dollars in cash held for me to claim, in Nigeria. That ought to cover it. Right?
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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Rzeancak said:Doc I have the same meat slicer. How do you like it? Pork looks good by the way, I need to try that one.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
This is a keeper! Bookmark applied! Thanks Doc.
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Impressive for sure. Did you smoke at 190°F dome temp or grid temp?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I'm always impressed by the meat smoking and slicing guys! Something I wanna play with one day. The wife have me "the look" when I brought up a meat slicer.
Great looking meat doc!_______________________________________________XLBGE -
caliking said:Impressive for sure. Did you smoke at 190°F dome temp or grid temp?
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
May 5th to July 13th, taken out of the freezer, fried and sandwhiched. Marty's Big Bun, Miracle Whip, sauteed onion (under the bacon), Romain lettuce and tomato. Nice quick pick up meal.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Today's lunch.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Ongoing saga of this Canadian Bacon smoke. Omelet with onion, bacon and goat cheese. Ooo, this was a nice easy to eat dinner.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
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