I got all the seasonings last night and put together Jan's dry rub for the ribs. Applied it to the ribs and put them in the fridge overnight.
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(http://i996.photobucket.com/albums/af81/jbauder/P4230040.jpg)
Ready for the smoker. Also making some canadian bacon. Had it curing for 6 days in the fridge. Each loin for the canadian bacon is 1 lb. each. I'll let everyone know how it all turns out and take some more pics after the cooking is finished.
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Looks like a well laid out plan.
Lions and tigers and bears.... OH MYYY!!!!!
Yummy Yummy Yummy!!!! of course I got Brats in my Tummy!! But them is looking mighty good
Once you taste that Canadian Bacon you are going to wish you made more.
I usually make about 12lbs at a time, or 3 whole loins from Sams club.
The canadian bacon sure looks good. Not sure how my ribs are going to turn out. I'll soon find out.
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Looks mighty nice bears fan!
Wow, that's got some real nice color to it.
Somebody is going to be eating good for breakfast in the morning!!!
The recipe I used says I need to let it set in the fridge at least two days before I consume it so unfortunately I am going to have to wait a couple of days before trying it. I'm not really sure why, but I know the guy that gave me the recipe and I've tried his canadian bacon before and it was excellent, so I'm not going to mess with his recipe.
My ribs were so so. I really think I got a bad batch of spareribs. The meat smelled sort of rancid when I took it would of the package and it really never went away after cooking it either. So, I was disappointed with them. I sure hope the canadian bacon makes up for the ribs.
Sorry to hear about the ribs.
If my nose doesn't like them, I pitch or return them.
The recipe I use for CB (habs) says wait two days, but I usually sneak a quality control sample.
In hine site I should've returned them I think. That is what I get for buying meat from Walmart. I know better than that too.
That's one of the bad things about supermarket meat. You never know how they've been taken care of. Makes me glad I know how to butcher. Well, better luck next time.
The canadian bacon definately made up for what the ribs were not. Everyone loved the canadian bacon. I wished I would've done more than just 3 pounds. Next time I will do a couple of loins.
(http://i996.photobucket.com/albums/af81/jbauder/P4260067.jpg)
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Very nice!!
Can you share your friend's CB recipe/technique?
yes, give me a minute and I'll go grab the recipe and re-type it for everyone.
Ingredients for each pound of loin:
*Boneless pork loin
*1 T. Morton Tender Quick per pound
*1 tsp. dark brown sugar per pound
*1 tsp. garlic powder per pound
*1 tsp. onion powder per pound
*Additional spices you may want to add to taste (I added nothing to mine)
Directions:
1. Trim fat from pork loin.
2. Cut loin into smaller sections.
3. Measure all dry ingredients for each section of meat based on the weight of each section of loin, and thoroughly mix.
4. Rub the entire mixture onto the loin.
5. Place loins into separate sealable plastic bags, and remove as much air as possible.
6. Cure meat in the refrigerator for 6 days.
7. Once a day turn meat over to redistribute any liquid that has formed.
8. When the loins are fully cured, remove loins from plastic bags and thoroughly rinse off. Then rince off again!
9. Soak loin pieces in cool water for 30 minutes; remove from water and pat dry.
10. Refrigerate uncovered overnight, or long enough to allow to dry and to form an iridescent sheen on the surface.
11. Place loins into a 225 degree preheated smoker.
12. Apply smoke of your choice for two to three hours.
13. Continue to cook until an internal temperature of 145 degrees is reached.
14. Remove loins from smoker and tent foil until loins are cool enough to be handled by hand.
15. Refrigerate for at least two days or vacuum pack and freeze for later use. (I let it sit for two days, then sliced and vacuum packed and froze some of it).
Thanks!!
You could have save some typing and provided this link. :)
Canadian Bacon (http://www.susanminor.org/forums/showthread.php?311-Canadian-Bacon)
yep, could've done that. Same dang recipe. That would have been much easier.