Happy to be back smoking

[Smoke some]

Happy to be back smoking

It's been awhile since I had the Bradley warmed up. Work does seem to get in the way of things we like doing. Finally have a little time off so time to smoke some.
Fist was a trip to the local butcher, picked up 15 pound pork belly and 12 pound pork loin
Pork belly is scheduled to become maple cured bacon and loin will be habs Canadian back bacon.
They went into the cure Friday, six days so far.
Here is a look at them curing. They will be ready for the smoke Saturday.





With the belly and loinn out of the way back down to the butcher and picked up 12 pounds of lean beef
Time to make some snack sticks, my kids favorite is Greg's snack sticks from the recipe site.
Smoked the sticks on Monday morning



Little bit of the secret sauce



They do not last long around my house, thanks for the recipe Greg.
Next i was into the freezer to see what I could come up with, hmmm chicken.
I wanted to try chicken with Cranberry brine so in it went. Weight of bird was just over 10 pounds.





After a night in the brine I gave it a good rinse and pat dry.



Gave it a coating of oil then mixed up a rub to apply, into the Bradley it went at 250
Took about 8 to 9 hours in the smoker, 3 hours of apple smoke



Chicken turned out very moist with a good hint of smoke.
Took the day off from smoking so thought I would post some of my smoking this week.
will be back with some pics of the bacon.

[OldHickory]

Welcome back into the world of smoking.  Your prep and cook look great.  That bird at 10# was only 2# less than my Thanksgiving turkey.  That is a big chicken and it looks great.

[mikecorn.1]

Nice looking smokes.


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[ghost9mm]

Real nice smoke all around and that chicken sure looks killer...

[JZ]

Wow when you get into the mood you really go for it.

Nice job and those snack sticks look like something I need to try.

[Sam3]

I really like how that chicken came out. Very nice.

[Batman of BBQ]

Nice lookin bird!

[SnellySmokesEm]

Dang man, That chicken looks great.  I need to do a cranberry brine next time.  Welcome back!

[Smoke some]

   
Time to finish my maple cured bacon
Out of the cure and a good rinse




Two hours of maple smoke at 120 degrees then bumped temp up to 160 till internal temp reached 140 degrees.




Time to slice it up



Now for the taste test 



You can't go wrong with the maple cured bacon at the recipe site.

just have to finish the Canadian Back Bacon now.... :)

[OldHickory]

Wow, that bacon looks great.

[mikecorn.1]

Ditto.


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[Smoke some]

Finally got around to finishing off the Habs Canadian Bacon
After 7 days in the cure and a good rinse I left them in the fridge to air dry overnight
Ready for the smoker



Turned the smoker up to 250 degrees it was quite windy out so had to bump it up another 20 degrees
My probe in the smoker was showing temp between 210 and 235 degrees
Smoked with maple for 2 hours,  internal temp reached 145 to 150 degrees on back bacon, time to pull it out.






Wrapped up the Back Bacon and into fridge for 2 days to rest
Here's the sliced up back bacon



Time to fry a couple eggs and give it a go...

[mikecorn.1]

Really nice looking


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[OldHickory]

That bacon looks great.