Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.

[whitetailfan]

5 pounds of whitetail jerky.  Hi-Mtn original blend per wife's request, I still prefer cracked pepper n garlic - its the best.
Time to clean out the freezer and make room for the season that is coming faster than I can believe.

[jimguy]

I just finished smoking a pork loin using Hab's recipe for Canadian Bacon. Using extreme restraint, I am leaving it alone for the 2 days his recipe directs. Looks awfully good

[Habanero Smoker]

If you can, leave one section in there longer. Hope you like it.

PS
I'm getting ready to do some more next weekend. I going to use powdered maple sugar, and throw in some cayenne pepper.

[jimguy]

Hab.

I did one small loin, 4 lb, for my first attempt. It was nicely tied up when I bought it (refering to comments from the other thread)

I am also thinking of using maple sugar in place of brown for my next attempt, however I stay clear of the hot side. I have to admit I am a wuss when it comes to hot spiced food.

[jimguy]

The Canadian Bacon turned out GREAT.  Wife is beginning to think I am not totally nuts after all.

Thanks for the recipe, Hab

[Habanero Smoker]

Thanks. Glad you liked it. That give me a little more confidence to try the cayenne pepper. :)

[Habanero Smoker]

Just completed step one of a project I will be smoking on Friday. Right now I have a 8 pound picnic shoulder in a marinade my goal is to make Smoke/Roasted - Cuban Pork Roast. It has to brine for 18-24 hours before I can apply a paste and put it in the smoker for 3-4 hours. It will then be finished off in the oven at 350°F, until an internal temperature of 190°F is reached. Whether it works or not I will post the results.

There was an error in the first post. It has to brine 18-24 hours in a brine/marinade mixture.

[pfowl01]

Got 7lbs. of jerky going right now and plan on doing 2 racks of ribs tomorrow ;D Have a good weekend everybody :D

[MRH]

Got 2 -4 lbs each pork loin that has been cured in BBB going right now for the first time. Hopefully they will turn out, rinsed them 3 times with 3 hours soak in water in between each rinse.  Now to see how it takes for them to cook.... I'm excited to see how they turn out ;)

Mark

[icerat4]

Well this long weekend i have plenty to do.Besides picking up my 2 new waverunners.I will be doing 40 plus pounds of pulled pork .6-8 meatloafs and some more ribs 6 slabs.And 10 pounds of turkey breast.When done 90% of it is going to florida  8) to my dad. ;D.Whewwww thats :P it.Have a nice weekend all take care and be safe out there ;).

[robs]

Brisket for me. I'm hoping for mega amounts of smoke flavor.
;)

[Dougsts]

5 pounds of beef jerkey curing right now, hitting the smoker tomorrow, and on sunday, im trying my first whole brisket, looking forward to the weekend needless to say!!

[pfowl01]

gonna try some of Kummok's salmon tommorow and maybe some shredded BBQ beef on sunday. Have a good labor day weekend everyone ;D

[iceman]

I'm taking a break this weekend. I think I'll go to Vampyr's house and crash his pulled pork party. ;D
Nice job you did on making Kummoks fish there Vampyr.
Good tasting recipe Kummock.
Everyone have a great Labor Day!!! :)

[Vampyr]

You are welcome anytime Iceman  :D  The pulled pork turned out fantastic!  The whole family loved it.  I did not know that in doing two of them that the temp difference between the one on the higher rack and the one below would be so great (20 degrees).  I just pulled the done one out and left the other one in for another 5 ish hours and it was perfect.  One of them was done using your spice blend Iceman, very delicious  ;D 
Thanks on the fish Iceman  :)  That is a real compliment coming from someone with your experience.  Janet's parents brought that pizza flour that i was telling you about so next time we get together i will give you a pack to do your own homemade pizzas.
I hope that everyone has a great Labor Day weekend!!  Keep on smokin.