Processed 3 butts & 3 whole loins

[Learning to BBQ]

You are my hero! Well done on every aspect! I'm trying to do the same thing here, but on a very lower level. Buy some cheap meats and process them. Thanks for posting, it's inspirational!

 

[SMOKE FREAK]

Good grief...
I was exhausted after reading your original post.
Your plan is solid.
I hope you had a helper :thumb:

 

[bbqgeekess]

Good grief...
I was exhausted after reading your original post.
Your plan is solid.
I hope you had a helper :thumb:

All me lol. Didn't take much time at all really. Pretty easy.

 

[bbqgeekess]

I still have the same labeled mason jar I made back in 2014  Laser printer paper and a piece of clear packing tape -- edges trimmed with scissors a bit so there is about 1/8" overhand -- sure make attractive long lasting labels (couple pennies to make).

 

[mchar69]

Looks delicious! That place in NYC is called Katz's.

https://www.youtube.com/watch?v=SkJaKAaRWnc

 

[bbqgeekess]

The bacon has cured. Pulled out the Buckboard and Canadian bacon, rinsed them off and pat dry. Put on racks and threw back in fridge for the next 24 hours, to form pellicle. Will smoke tomorrow. (I didn't bother tying the pork loin this time, so it will be flatter , less round slices; doesn't really matter I guess.)

 

[bbqgeekess]

Got it smoking now in my 18.5" WSM. Target pit temp of 200F. Will cook to 140F internal.

 

[bbqgeekess]

Sliced up some buckboard and fried it: