Having computer issues lately. This is my second shot at posting this. I was 99% done when Windows jumped to another screen and lost this one, so here is the Reader Digest version.....lucky you.
Long week of cure over using Hab's recipe. I susbstituted some maple powder for the brown sugar in a couple of pieces. 8+ lbs of pork loin cut into five pieces. Also had a butternut squash that I had intended to smoke with chicken last week and make soup, so instead of apple-smoked butternut squuash soup, we will have maple-smoked soup. ;D
Ready for the smoker - 2 hours of maple, 225 degrees, target IT 140.
(http://i1106.photobucket.com/albums/h370/SoCalBuilder1/soonbaconandsoup.jpg)
Four of the five and I've lost track of which flavor is which ???
(http://i1106.photobucket.com/albums/h370/SoCalBuilder1/Fouroutoffive.jpg)
I hope to take this to the folks for a brunch with a bunch of relatives and although Hab's said to let it set for a couple days, I need see if I can take this with me today.
(http://i1106.photobucket.com/albums/h370/SoCalBuilder1/firstcut.jpg)
Yeah, this works! I look forward to seeing how much it changes as it ages. Thanks Hab's for the recipe and earlier help!
(http://i1106.photobucket.com/albums/h370/SoCalBuilder1/breakfast.jpg)
Oh yeah, the soup was good too. Sorry, no pixs >:(
NICE!!!!!!!!!!!!!!!!!!! mine gets a maple syrup treatment today after 3 days of curing. Then 6 more days of curing untill smoke day.
Looking forward to the results Bear.... I want to try more of this curin' thang. I see jerky and slab bacon on the horizon ;D ;D
I'v done the jerky thing, but I may have to look around for a pork belly for the next project.
Very nice! It's on my to do list!
Excellent SoCal. Loooooking GOOD!!! Waiting for Morton Tender Quick to get here so I can start mine. You could always send me some of yours while I'm waiting ;D
Too bad the wind wasn't blowing in a north easterly direction so I could have followed the aroma back to your house for a sample. ;D
Stop by the 99 Ranch Market and pick up some meaty slabs of bacon.
Giz - Thanks for the hint. I would never thought of going there.
The canadian bacon looks awesome. I need to try this one!
Heck Yeah, the Canadian Bacon looks awesome!
I put some in the cure last Saturday. Hoping to smoke it this Saturday.
Your's looks really good SCB!