Pork loin and the mix
(https://lh6.googleusercontent.com/-l7i5XOeC6gs/T5F6nlZScgI/AAAAAAAACbc/rkOS7jrO6Pw/s1024/DSC_0045.JPG)
Cured for 7 days and than rinced for over an hour in cold water
(https://lh6.googleusercontent.com/-WmjhzZ46kW0/T5F63fmbWUI/AAAAAAAACbk/zKtxT_o-Si0/s1024/DSC_0060.JPG)
Smoking with hickory smoke
(https://lh6.googleusercontent.com/-7xdbLmbOYOI/T5F7ItmWF5I/AAAAAAAACbs/O6RQLhNic-k/s640/DSC_0061.JPG)
Waiting to get wrapped up and back into the fridge for a couple of days
(https://lh5.googleusercontent.com/-_si57aj5Lxc/T5GR3mlFosI/AAAAAAAACb8/0m6_YvjLWgg/s1024/DSC_0062.JPG)
So far lookin good. Can't wait to see the slices.
looks good!
Why did you hang it from the stick?
Is that one of those A-maz-en smoker thingies down at the bottom with charcoal pellets?
;D ;D ;D
Kinda looks like a little piggy hanging there don't it
No reason really, just another way of doing things ;)
Quote from: mikecorn.1 on April 20, 2012, 01:48:58 PM
Is that one of those A-maz-en smoker thingies down at the bottom with charcoal pellets?
Ya it is but most of the smoke was done with the smoke pistol with hickory.
Quote from: devo on April 20, 2012, 01:53:52 PM
Quote from: mikecorn.1 on April 20, 2012, 01:48:58 PM
Is that one of those A-maz-en smoker thingies down at the bottom with charcoal pellets?
Ya it is but most of the smoke was done with the smoke pistol with hickory.
One more question ;D How do you get the tray with pellets started down in the
Bradley? :)
Sent from my iPhone using Tapatalk
Quote from: mikecorn.1 on April 20, 2012, 03:28:06 PM
Quote from: devo on April 20, 2012, 01:53:52 PM
Quote from: mikecorn.1 on April 20, 2012, 01:48:58 PM
Is that one of those A-maz-en smoker thingies down at the bottom with charcoal pellets?
Ya it is but most of the smoke was done with the smoke pistol with hickory.
One more question ;D How do you get the tray with pellets started down in the
Bradley? :)
Sent from my iPhone using Tapatalk
:)
Ya don't Mike, at least I don't. I start outside of the smoker with a propane torch and let it smolder for about ten minutes to make sure it is going good than transfer to the smoker. Just remember which end is the hot end ::) don't ask why I mentioned that ouch ouch ouch ;)
Nice Job Don, Hope yah have some Hollandaise sauce for Breakfast tomorrow :)