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  #1  
Old 08-14-2013, 12:09 AM
Holysmoke Holysmoke is offline
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Default More CB

The first CB magically disappeared in less than a week!

C&C had a rockin deal on pork loin about 2 weeks ago -- picked up two nice loins which had very little fat cap (about a pound between the two). Cured for 11 days and made their way to the smoker Tuesday morning. After a nice slow smoke for 8 hours, the ITs finally hit the magic number of 147F.

21# of raw loin, yielded just less than 15# of CB, which works out to about $2.70/# finished cost.

Hoping 15# will last us a few weeks :)

Slicing & Packaging is planned for Wednesday afternoon. Until then, here is a pic just out of the smoker

ImageUploadedByTapatalk1376456986.813503.jpg
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  #2  
Old 08-14-2013, 12:35 AM
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Abso fn lately!
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Old 08-14-2013, 02:57 AM
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Just beautiful. Kudos...
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Old 08-14-2013, 05:36 AM
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good stuff there!!
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Old 08-14-2013, 08:06 AM
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Nice Job, Tim!!!
You can't make it any better than that !!!-------------Later

That's o good amount too!! Last time I did some CB, it was 24 pounds, and I still got a bunch left !!

Thanks for showing!!

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Old 08-14-2013, 08:31 AM
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Old 08-18-2013, 07:09 PM
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I can already taste it! English muffin, red onion, fried egg, maybe some mushrooms, and a slice of cheese. Has me drooling on the keyboard :)
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Old 08-18-2013, 07:51 PM
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Quote:
Originally Posted by mismoke View Post
I can already taste it! English muffin, red onion, fried egg, maybe some mushrooms, and a slice of cheese. Has me drooling on the keyboard :)
Nice. It's addictive.

Toast the English muffin and make your own McDonald's breakfast Sammy. Or try an Eggs Benedict with homemade hollandaise sauce. Don't forget to slice some thin for pizza.

We can keep you busy for weeks. Lol.
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Old 08-18-2013, 08:15 PM
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Quote:
Originally Posted by RowdyRay View Post
Nice. It's addictive.

Toast the English muffin and make your own McDonald's breakfast Sammy. Or try an Eggs Benedict with homemade hollandaise sauce. Don't forget to slice some thin for pizza.

We can keep you busy for weeks. Lol.
X2 and get that hot mustard and cocktail type sauce to dip it in with sesame seeds if you cook it to high enough temps to store cold
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