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Hey fellas�.things here have been pretty busy�I havent� had much time for posting�We did our last comp of the year last weekend�.we did pretty good finished in the top third and got a 1st place call for dessert (Peach Cobbler done on the grill and the boys made the icecream on site)�along with a couple of other calls�it was a very good time�anyways we�ve been busy but now its time to do some fall curing�.

I had 2 uncooked butts and a uncooked packer leftover from Oink..The butts are on the WSM�..and the Brisket is going to become corned beef or pastarami��




The Corned Beef will be done in 5-7 days�.

The brisket is out of the brine..and will be vac packed�and then smoked later in the week to make some pastrami�.




I just took the brisket out of the brine and wanted to smoke something else in the Pork Palace�.so after a quick trip to the store�a couple of pork loins and a few bellies�.I�ll be smoking some Canadian Bacon and Bellie Bacon along with the Pastrami�.As my usual I cut the loins into thirds�.2 thirds will be made into pea meal bacon�the other 4 thirds will be smoked�.I used maple syrup and brown sugar as my sugars�As always my helpers were on the job helping with the brine and the injection�

The boys knew I was firing up the smokehouse this weekend and they requested that I make some slim jims to along with everything else that I smoking�so we made up a 10lb batch of slim jims and a 10lb batch of snack sticks using my BBQ rub�.




The snack sticks are going to go in the smokehouse overnight so they can develop that twang�in the am the bacon (both back and belly) along with the pastrami I did up will join them�.

The Pea Meal Bacon..its whats for dinner�

Thats awesome. I can't wait until my new smoker(s) is done.

Your making me very hungry and its late!

DarrinG

The bacon is in and so is the pastrami�.

Is that a smoker? If so, how does it work?

Its a smokehouse here is the link to the build http://forum.sausagemaking.org/viewtopi ... 32&start=0
It has an electric heating element or I can cold smoke by just using the fire box.

aris

There's a whole thread on Wittdog's fantastic smoker here. It's superb!

Phil

That looks great WDog I too am waiting for cooler weather , Calabrese,pepperoni, Landjaegers, to hang and dry.

The snack sticks are done�the initial taste test is they pass with flying colors�I can�t wait to try them tomarrow after the flavors set�.BTW I was going for that half dryed look with them�kind of a cross between slim jims and jerky..
There are few pics of the beef ribs we did for dinner and just the boys being boys�they were eating grapes straight off the vine�
Belly Bacon is of and the CB has a way to go..

Everything is done��

The Canadian Bacon and Bacon are now sliced�..we are going to have the CB on Bagels for Breakfast�.

Pastrami is now sliced�hot pastrami on Rye Sammies tomarrow for lunch�.I�m real happy with the way everything came out this weekend�

Is it just me or do the US kill pigs/cattle at a higher weight than over here. The brisket and bacon always looks as if it is off far larger joints?

Phil