Bull Faux-strami, CB, and some ribs

[rgreenberg2000]

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]

Oh Wow! Amazing food!

 

[Mastertech59]

Great looking cook, your neighbors must really like when there is extra room on the grill for smoking their stuff.

 

[BretM]

Canadian bacon looks great, sorry if I missed it, but what temp did you smoke it at before moving it to the main chamber?

 

[rgreenberg2000]

Canadian bacon looks great, sorry if I missed it, but what temp did you smoke it at before moving it to the main chamber?

Bret, the smokebox was running at about 155F, with the main chamber at 240F. Since 155 was my target temp, I knew it would stall out eventually, and it did. Took about an hour to finish up at 240F.