rgreenberg2000
Well-known member
Fired up the grill yesterday to put some smoke on my faux-strami (corned beef, soaked in water 24 hours to de-salt, dusted with black pepper/coriander/garlic powder) and "Canadian bacon" (quotes because this isn't really what Canadians would call it.....). Since I was going to be running the pit anyway, I called a couple neighbors to let them know I had space for them.
@BethV, I used the same cure on the CB that I shared with you for bacon (1.7% salt, .25% cure #1, 1% sugar). 8 days in the fridge, a quick rinse, and the salt level was perfect!
Faux-strami up top, my neighbor's spare ribs on the bottom (Canadian bacon was in the smokebox.....forgot a pic):
Didn't get a finished sparerib picture, but they took about 5.25 hours at 240F (small racks.) Took the faux-strami to 170F, wrapped until 195F, then cooler rested and chilled over night:
Canadian bacon took about 7 hours to get to 155F (moved to main chamber when it stalled out around 140F), wrapped/rested, then chilled overnight:
My other neighbor brought over a rack of baby backs:
This morning, I busted out my Beswood 10" deli slicer (one of the best CL finds I've made!), and got everything ready for packaging:
It was a gorgeous Sunday yesterday, and a great day to tend the grill, visit with friends, etc. Thanks for looking!
Rich
@BethV, I used the same cure on the CB that I shared with you for bacon (1.7% salt, .25% cure #1, 1% sugar). 8 days in the fridge, a quick rinse, and the salt level was perfect!
Faux-strami up top, my neighbor's spare ribs on the bottom (Canadian bacon was in the smokebox.....forgot a pic):
Didn't get a finished sparerib picture, but they took about 5.25 hours at 240F (small racks.) Took the faux-strami to 170F, wrapped until 195F, then cooler rested and chilled over night:
Canadian bacon took about 7 hours to get to 155F (moved to main chamber when it stalled out around 140F), wrapped/rested, then chilled overnight:
My other neighbor brought over a rack of baby backs:
This morning, I busted out my Beswood 10" deli slicer (one of the best CL finds I've made!), and got everything ready for packaging:
It was a gorgeous Sunday yesterday, and a great day to tend the grill, visit with friends, etc. Thanks for looking!
Rich