canandian bacon, pastrami, cornvenison, oh my

Discussion in 'Pork' started by uncle_lar, Nov 10, 2009.

  1. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    took 2 pork loins out of the cure today and seasoned for the smoker.
    just a little black pepper. over cherry wood. my favorite Canadian bacon
    I cure with equal parts cure and brown sugar with a touch of garlic.

    I also took 2 loins and 3 sirloin venison roasts out of brine today
    all rinsed and soaked, (I use Rytek's corned beef brisket brine recipe.)
    the 2 venison loins and small sirloin piece are going in the smoker with the Canadian bacon for pastrami.
    the 3 sirloin venison roasts are seasoned and in the slow roast oven for deli style corned beef (venison) I didnt take a picture of them but I will later.

    the Canadians


    the venison Strami!

    Heading to the smoker over cherry wood. will get a spritz or 2 of apple cider during the smoke. I will smoke them to 145* then foil with apple cider and take to 170* cool over night and slice.
    now on to my next project for today
    25# of fresh Bratwurst. which will be in another thread
    thanks for looking.
     
  2. warthog

    warthog Smoking Fanatic

    Keep us updated. Looking good so far.
     
  3. the dude abides

    the dude abides Master of the Pit OTBS Member

    Sweet. Can't wait to see it when it's all done.

    May the smoke be with you today!
     
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice load of meat there. Waiting for the finish.
     
  5. alx

    alx Master of the Pit OTBS Member

    Looking good.....
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man those things look great and I cann't wait for it to done so hurry up please I'm so hungery now.
     
  7. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    here they are at the turn
    strami and canadian bacon at foil time
    both back in until the hit 170*
    I will post the final sliced up deli meat and bacon in the morning
    along with the corned venison which is at about 160* right now

    venison pastrami ready for foil

    Canadian Bacon ready for foil
     
  8. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    I did make 25# of fresh brats today also but I didnt take the time to
    do any Qview, me bad, sorry. they did turn out great just as always
    and we are having some for supper.
     
  9. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    here is the final tally from yesterdays ventures
    25# brats, 3# Canadian bacon, 5# corned venison and 3# of venison pastrami.
    working on a batch of venison Jerky today

    venison pastrami. I can honestly say that is tastes just like beef pastrami.

    corned venison. came out of the same brine as the pastrami, but I roasted it instead of smoking it

    Canadian bacon

    Some of the Brats

    full size sheet pan full : 3 bags of corned venison, 2 bags venison pastrami, 2 bags of Canadian bacon and a few bags of tbe 25# batch of Brats.
    Thanks for looking
     
  10. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great...[​IMG]
     
  11. fatback joe

    fatback joe Master of the Pit OTBS Member

    Nicely done!
     
  12. the dude abides

    the dude abides Master of the Pit OTBS Member

    Wow. You're set for quite a while. All of that looks amazing. Good job outta you!

    [​IMG]says it all!
     
  13. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Lots of smoking there, all looks good.[​IMG]
     
  14. goosekilla

    goosekilla Newbie

    now get some canada goose breast and do some deli style corned goose. It makes geese worth shooting.[​IMG]
     
  15. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Holy sausage batman !!!!!!!![​IMG]
     
  16. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Nice work.
     
  17. rivet

    rivet Master of the Pit OTBS Member

    Good grief Uncle Lar, you did great! What a fine looking bunch of meat you have there, and nicely sliced as well. Loved that roasted corned venison...wow! I am imagining it warm, with some young swiss cheese, and a yeasty bread with maybe a touch, just a touch, of horseradish....yum!

    Thanks for posting your excellent cooking, you've earned big points from me!

    [​IMG]
     

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