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Exactly what I was looking for! I got a nice flat from a local farm last week...what temp did you cook it at? How long? Any foil? What are your thoughts on trimming a flat? Fat side up or down and lastly I was thinking of injecting it with beef stock to keep it moist......good or bad?

Awesome! Any prep to to the loin like trimming and or tying?

Thanks guys... Martin can you elaborate on the process? So dry cure and then brine? What's the brine recipe? D you actually inject and then brine?

Did a couple searches and didn't see a complete thread on a How To for Canadian bacon. Question is what cut is better for this purpose? Loin or tenderloin? Can I use same dry cure method as I do for bacon that is from Bobs Bacon Made Easy thread? Cure for a week and then soak and hold overnight...

Big fan of dogfish, stone , etc but recently I've been drinking anything that comes out from Pretty Things Brewery out here in Ma. They are doing some awesome brews a little off the beaten path.

My gosh that looks amazing! I've been lurking and gathering info and getting the nerve to try a brisket and that just may have done it! So 250 smoker temp and you pulled it at 200 internal? Any water in the pan? I'm dying to know how you kept it so juicy! Was that a while packer brisket?

Agree with Martin...we do the same thing when making Coetghino.

Pretty sure bacon is the only thing that is limited to 120ppm's. USDA call for 156 on most other things. Think it has to do with the flashpoint of bacon and nitrite

Best is to be in that range...everything you read is accurate....over 40 and you need to watch for bacteria...if you get under 36 it slows the curing process. That being said, your logic is good however you will need to extend the cure period by the time that the temps fall under 36 degrees...

Lactates and diacetates will be more noticeable.... In .the commercial world the USDA regulates the finished ppm's in a product as excessive phosphate is not recommended

The idea pf phosphate in cooked sausage and brined muscles is rather simple and I try to explain it like this : Cooked/Cured Meats and Sausages : the addition of salt and phosphates raises the pH and therefore increases the water-holding capacity therefore increasing moisture retention...

That looks like a very interesting book!!

All turned out great! I mixed up the coals and added about 20 unlit ones got smoker back up to 245-250 and the temp started climbing again.....all in all it took 14 hours for a smaller boneless butt. Smoke ring was beautiful ( only apple) and pork shredded wonderfully. My only complaints are...

Well I got a surprise.....I woke up about 2:30 and checked.....everything looked great...internal temp was 158 and smoker was holding 254.... Back to bed I went without checking the fuel ( I started it at 6:30) and when I went out at 0530 the temp had dropped to 175 in the smoker and 144 on the...

Also depend on the state of the hog the belly came from at time of slaughter...a tense hog can drive up the ph of the belly which will make it on the softer side. Also it depends on what the hog was fed...the commercial hogs are being fed a portion of distillers grain which can make fat...

I came down about 5 degrees with replacing the probe...I'm about 3 hours in and it is about 145. No bark formation....everything looks "wet". Is that because I'm using water in the bowl? Also I'm not sure I'm getting a great burn on my wood chunks....they are on the lit coals..guess I'll wait...

It's a boneless Boston butt.... I'm gonna move the probe. Thanks for heads up

I just got all prepared and lit 25 kingsford, poured in the middle of a full ring with empty middle and added my wood....got water pan on with warm water and got her dialed in around 250 really quick. I put the butt on ASAP right out of the fridge. I'm really nervous because I am already getting...

Doing my first butt on my WSM this weekend and noticed that some of you are doing bone in... I took a regular Boston boneless butt home from work and now I'm getting worried it should be a bone in. Thoughts? It's about 5 lbs trimmed and I want to rub it and start late tomorrow nite for mid day...

Looks great!