I wet brined mine. I posted a link to the recipe I used earlier in the thread. Possibly the easiest thing I have ever made, asode from the hand slicing part of it.
Sure, make me go all the way back to page 4....LOL I have some pork loin brining for canadian bacon. The recipe that I am using says cured in 3-4 days for a 4-5 pound pc. After reading the link that went with your recipe, I'm not sure it will be ready for the weekend. I cut it in half, so guess I will smoke one pc and left the other sit until the week of 8/2 when I get back from our camping trip.
Canadian bacon is my next venture. Might try something with a hunk of backstrap or the tip roast this upcoming deer season. Need to get some more pork belly as well, about out of bacon.
I got a venison quad muscle and some hamstrings curing as well. I like to bring treats for the family camping trip...
My recipe for canadien bacon lied. It was not cured in 3-4 days and I even cut my pc in half so that each was only 1.5 pounds. It tasted good but the appearance was not what I wanted. It was only slightly pink. My venison on the other hand looked and tasted great.
Im a KJ guy too. I spatchcocked 2 chickens and did an 8lb pork butt for the 4th of july this year. I only have the classic 2 but i got the extended cooking grate which adds alot of cooking area. I was able to do the 2 chickens the night before one on top the other with the extra grate. I did them the night before then put the porkbutt on at about 5am. For the chickens i brined them in Kosmos chicken soak….. its unbelievable. For rubs i use Code 3 spices and rubs. Great stuff and they donate proceeds to Emergency personnel and military. https://code3spices.com/ https://kosmosq.com/products/chicken-soak-brine
If you want made in USA check out Primos. I have a KJ and while made in china the quality is superb. I get the made in usa preference though
Guy at my work has a RecTec and swears by it. Claims it holds more consistent temps than most the other more popular brands.
Here was the last butt i did. Man that bone slid outta there like nothing. Pulled it at 203 deg. internal and let it rest.
Ugh, I need to start cooking. Had to order a hutch to start storing all my rubs, seasonings and spices. Supposed to be here Saturday so figure Sunday will be a few hours putting it together and then a matter of getting it organized. Hoping I can leave the wine compartment off and store a dutch oven there. Could always store saran wrap, foil and parchment paper stuff there.
Wife said she wanted her birthday dinner at home instead of the supper club. Going to be a surf and turf, breaded walleye with top sirloin and shrimp on the traeger. Going to be a feast I am excited to prepare it all but desert.
Just sucks I have to give up kitchen space for the grill/smoker, but in a way I'm getting space back as well. I just hope it holds the things I want it to, not all smoker related, but air fryer, insta pot etc. Spent a lot of time looking at it, then grab a tape measure and measure all my "clutter"
Chicken thighs are my favorite chicken cut. So juicy and alot of bang for the buck. I do some good wings but the price! I need to learn some good desserts too. Wanna do some fried ice cream sometime
Grilled chops last night on the weber. Still use my weber more than any of my other cookers. Turned out money. So juicy. Had some sautéed brussel sprouts and home grown maters with it.
Thats nice. I had a rough setup in my garage but never situated it like i wanted. Huge double tub stainless sink with double drain boards with lexan backsplash and big portable spice rack that held all my spices. I had my camp chef griddle and weber out there. KJ, gas grill, and smoky mountain out back
