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What a long wait that was, but ohhhh sooo worth it. I fried up a slice and gave the wench some. She immediately asked if there was more. Into the UDS this morning around 8:30 over Hickory at hummin away at 203 degrees. Around 11, I went out to check it and I guess because I didn't have a drip pan under it, the fat renderings hit the coal and we have flameage. Around 270 degrees. Removed bacon and got the fire back under control. Finished a little after 1 this afternoon with an internal temp of 142. On edit. I forgot to mention that about an hour prior to pulling, I gave the top a 50/50 mopping of pure maple syrup and water.
Just out of the foodsaver bag and after a quick rinse. Did a test fry. Spot on.
Right after I pulled it off the UDS.
Sliced up on the little Rival. Didn't skip a beat. Sliced some thin for breakfast bacon and some thick for sandwiches. Had to cut it sideways as it was too big lengthwise for the slicer, but in the end, it all worked out. Perfect size for the fry pan and between two slices of bread.
All sealed up, and into the freezer.
But not before I stole a few pieces to munch on. Fantastic stuff. Would take this anyday over the best store bought stuff. Man is it good. Next after this is belly bacon.
Well that's it. Thanks for checkin it out. Stay tuned for tomorrows smoke. Romanian Pastrami.
Figured I should show how it began. This is just a copy of the post I did last week.
With a little help from Tas and Ritchee, I'm off on my first BBB.
First off, the pork. Untrimmed at 7# 2 oz.
Next step was to make a brine to inject under the fat cap. Used 1/2 C water, 2 Tbl TQ, 1/2 Tbl Paprika and 1 Tbl Molasses. Injected just under the cap and made 4 squirts in each hole.
The brine.
To secure any loose ends, I tied that bad boy up.
Next, to give it some color, I added some Paprika. Instead of just rolling it in it, I had a Martha Stewart moment. Put the paprika in my stainless cooking strainer and gently tapped the sides to allow it to "snow" evenly over the meat. Just like adding powdered sugar to a cake. Worked very well.
After shot.
Well why not try it with the TQ? Worked just as well. Nice and even spread.
After shot.
Now the hard part made easy. Stuffing it into a foodsaver bag 'CLEANLY".
What I did was take the bag and roll the sides down halfway, that way I'm not fighting the whole bag, and the doubled up layer so to speak was a bit more rigid and easier to work with.
Inside.
Once inside, just pull the sides back up.
Then I took any juices that remained on the cutting board along with any TQ that came loose and added that to the leftover brine and added that along with 2 additional Tbl of Molasses and 1 1/2 Tbl of Paprika. Kind of a thick slurry.
And here she is ready for nappy time in the fridge. This ones gonna take a nap for about 12 days. Stay tuned for the BIG SMOKE
Just out of the foodsaver bag and after a quick rinse. Did a test fry. Spot on.
Right after I pulled it off the UDS.
Sliced up on the little Rival. Didn't skip a beat. Sliced some thin for breakfast bacon and some thick for sandwiches. Had to cut it sideways as it was too big lengthwise for the slicer, but in the end, it all worked out. Perfect size for the fry pan and between two slices of bread.
All sealed up, and into the freezer.
But not before I stole a few pieces to munch on. Fantastic stuff. Would take this anyday over the best store bought stuff. Man is it good. Next after this is belly bacon.
Well that's it. Thanks for checkin it out. Stay tuned for tomorrows smoke. Romanian Pastrami.
Figured I should show how it began. This is just a copy of the post I did last week.
With a little help from Tas and Ritchee, I'm off on my first BBB.
First off, the pork. Untrimmed at 7# 2 oz.
Next step was to make a brine to inject under the fat cap. Used 1/2 C water, 2 Tbl TQ, 1/2 Tbl Paprika and 1 Tbl Molasses. Injected just under the cap and made 4 squirts in each hole.
The brine.
To secure any loose ends, I tied that bad boy up.
Next, to give it some color, I added some Paprika. Instead of just rolling it in it, I had a Martha Stewart moment. Put the paprika in my stainless cooking strainer and gently tapped the sides to allow it to "snow" evenly over the meat. Just like adding powdered sugar to a cake. Worked very well.
After shot.
Well why not try it with the TQ? Worked just as well. Nice and even spread.
After shot.
Now the hard part made easy. Stuffing it into a foodsaver bag 'CLEANLY".
What I did was take the bag and roll the sides down halfway, that way I'm not fighting the whole bag, and the doubled up layer so to speak was a bit more rigid and easier to work with.
Inside.
Once inside, just pull the sides back up.
Then I took any juices that remained on the cutting board along with any TQ that came loose and added that to the leftover brine and added that along with 2 additional Tbl of Molasses and 1 1/2 Tbl of Paprika. Kind of a thick slurry.
And here she is ready for nappy time in the fridge. This ones gonna take a nap for about 12 days. Stay tuned for the BIG SMOKE
Jus need some bread an maters an lettuce and MMmMmmMMm! 
for your first! Oh forgot Mayo.
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