04-02-13, 09:39 PM | #1 |
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Mmmmmmm.......smoked animals......
My most recent smoker endeavor:
8# Pork Belly turned Bacon and 2 Corned Beef Flats turned Pastrami. I've done the Pastrami before, but it was my first time makin bacon. The Pork Belly was a lot thinner than I expected, but it came out pretty good! The Pastrami is a copycat recipe to Katz's Pastrami. The Bacon is mostly a brown sugar/maple syrup glaze. I have to admit though, I didn't soak the briskets long enough. They came out saltier than the first time I made em. Luckily it's an easy fix! Use cole slaw on your Reuben instead of saurkraut! Amost forgot! They were smoked with Apple Bisquettes
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