Started out the day with a smoker full of Pork loin cured using Habanero Smokers recipe. Pulled from Smoker at IT of 140.
(http://i1160.photobucket.com/albums/q484/pdanders/fef2e204-dd59-412f-b471-2011c7be7e46.jpg) (http://s1160.photobucket.com/user/pdanders/media/fef2e204-dd59-412f-b471-2011c7be7e46.jpg.html)
Followed the pork loin with a pork shoulder cured with High Mountain Buckboard Bacon cure. This was
pulled from smoker at IT of 144.
(http://i1160.photobucket.com/albums/q484/pdanders/c8df64c4-a1fd-473b-9e49-c86475c502c9.jpg) (http://s1160.photobucket.com/user/pdanders/media/c8df64c4-a1fd-473b-9e49-c86475c502c9.jpg.html)
All are securely wrapped and refrigerated for slicing tomorrow or Monday.
That's a nice days work in the smoker
X2 and alot of BEER !!
great looking loin bacon
Sliced up some of the Canadian Bacon and half of the Buckboard Bacon this afternoon.
(http://i1160.photobucket.com/albums/q484/pdanders/70f06345-2bf1-465f-a3c4-00310013f10b.jpg) (http://s1160.photobucket.com/user/pdanders/media/70f06345-2bf1-465f-a3c4-00310013f10b.jpg.html)
(http://i1160.photobucket.com/albums/q484/pdanders/6c067003-a3b1-4684-a754-7f08e702cbdd.jpg) (http://s1160.photobucket.com/user/pdanders/media/6c067003-a3b1-4684-a754-7f08e702cbdd.jpg.html)
The rest vacuum sealed and frozen for later slicing. Both stayed nice and moist. Fried up nicely.
Great job, looks like you need some biscuits and sorghum molasses.
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