So as I did a few slabs of regular bacon I decided to do some Canadian bacon one to see if we liked it and two we think with the less fat it has it might be better for us in the long run. Time will tell but it sure does taste good to me!!!!
So we decided to make our own bacon this last week and found a method on the following site:
The process takes a week most of which is brining the meat to cure it for safe storage. A daily massage of the pork in zip lock bags to insure complete curing which makes it bacon not pork belly. It is tasty not salty and much better than store bought bacon.
First was the brine, then the smoking and then trimming up the slabs for freezing, (of course a little taste test on the way!!
So I was tired of the cost of store bought Cedar Planks and decided to do my own. I bought cedar fence boards and made my own. Sanded them until glass smooth and cut them to lengths that I could use for individual pieces.
The fish picked up the aroma of the cedar and a bonus was that the skin sticks to the board so serving is simple. Great for Salmon also!
So we had not done any beef ribs on the smoker/grill yet and we had to do something about that. I used the same basic plan as I do for pork ribs called 3- 2- 1 which is 3 hours on smoke, two hours swimming in apple juice wrapped in foil and one hour unwrapped and basted with sauce (sets the sauce). The corn went in during the last part of the cook and was delicious and tender.
So we did a meal together using the Pellet smoker for the chicken and Sharon did the Peanut Butter sauce and noodles. The chicken thighs were smoked/cooked skinless and had a good barbecue sauce applied as they cooked.
This method uses a smoke generator and no other heat source with the intent to create a lightly smoked flavor to the mixed nuts without the need of salt. I then store them when finished in a vacuum canister where they stay fresh and ready for snacking. The mat is supplied by Amazing Smoker Products as is the smoke generator. http://www.amazenproducts.com/SearchResults.asp?Cat=12
Simple and foolproof products to use. The mat is fiberglass with a Teflon coating so there is a no stick benefit and easy clean up. The smoke generator will work with pellets or saw dust (food grade) for almost 12 hours and you choose the flavor you want..
My first ribs on the Traeger pellet smoker/grill. I used the 3 – 2 – 1 – method of three hours of smoke, two hours while wrapped in foil with new sauce applied and then one hour unwrapped with new sauce applied to set the sauce and finish the cooking.
Here are the pork ribs after an overnight soak with our home rub ready to start the three hour smoke.
The ribs after the first hour of smoking.
The ribs after the three hours of smoke ready for more sauce and a two hour cook in foil.
The ribs wrapped and ready to be opened up and cooked for one more hour without the foil and with a new coating of sauce applied (this cook sets the sauce).
And after the last hour of cooking, the ribs are ready to be brought in and served for dinner. They were fall off the bone tender and very tasty!
So we went all out with this first time meal (we have had burritos from the chili Verde also now) all cooked on the pellet grill/smoker. The pork had a nice smoke ring and flavor that imparted to the Chili Verde and the peppers were easy to peel after their time on the grill. I used our old turkey roaster pan to simmer all of the ingredients for a few hours and it was worth it. Great with rice and beans, in a burrito and soon we will make enchiladas with the meat and sauce. Enjoy!
The Tomatillos ready to cook for easy skin removal.
An assortment of green chilies for flavor and heat ready to be cooked to remove skins.
All ingredients in the pot to simmer for three hours!
And the finished product ready for the plate or some burritos or chili Verde enchiladas.