Busy, Busy , Busy!

Discussion in 'Pork' started by podevil, Dec 9, 2007.

  1. This evening I prepared for tomorrow and for next weekends smoking..Got a 9 pound loin and split into 3 sections and started curing for next weekend, for Maple Canadian Bacon...Also got a 3 pound Loin roast all rubbed with mustard and Jeff's rub for tomorrow..and a 2 pound Fatty using Guatney's sausage and stuffed with Cheddar and Monterey Jack....Also prepared 2 pounds of Angus lean ground beef (bought a 1/2 during the summer) for jerky, Using Hi Mountain Hickory Blend seasoning I got as a gift..
    Tomorrow is going to be a busy day..Hopefully it will all be done before the Steeler/Patriot Game[​IMG]
    Podevil
     
  2. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Sound's like a busy day, look forward to your smoke!![​IMG]
     
  3. rip

    rip Smoking Fanatic

    Sounds like a fun kind of busy, be sure and post some pics.
     
  4. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Sounds good keep us posted on your smoke!
     
  5. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    Sounds like you've got a plan!! Make sure to post pics for us.
     
  6. squeezy

    squeezy Master of the Pit OTBS Member

    Just git-er-done! ... with pix of course!

    Good luck! [​IMG]
     
  7. Here are the Jerky and the Fatty Pics....The Fatty was just amazing! as was the Jerky...I found that the Jerky around the edges of the Jerky screen cooked faster than the Jerky in the middle of the screen....but it was still great tasting..I found a few things I need to change, but all in all I consider it a success..Just put the pork roast on...pics later...
    Bye the way The Oregon Scientific remote thermometer is fantastic! especially for $9.00[​IMG]
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  8. squeezy

    squeezy Master of the Pit OTBS Member

    Meat loaf is on my next to do list for sure .... nice job!
     
  9. The loin roast is done...I pulled it at 152 degrees (to keep it from getting too dry) and double foiled and wrapped in towels...Waited 1 hour and carved...As you can see in the pic...it is very juicy, and done perfectly...too bad my camera doesn't show the beautiful smoke ring..
    Podevil
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  10. Forgot to mention...I also smoked some silver floss sauerkraut in beer and Garlic and onion powder and topped with some Turbinado sugar...It is delicious! Sprinkled some Turbinado Sugar on top and it browned beautifully..
    Podevil
     

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