I've run the new smoker a little bit already, and am quite Impressed with how it performs (thread on that here: http://www.excaliburcrossbow.com/phpBB2 ... 1&p=506771 )
Been a few mods since that picture was taken so I'll get another one up when we get to the next project...
I've been itching to give the new Auberin Smoke Controller a spin, so a week ago we created our brine and dumped a fair amount of bacon-to-be into it.
The Brine:
6 cups water
2 Cups thick Maple Syrup
3/4 cup salt
3.5 cups Demerra Sugar
Couple shots old dark Rum (everything in life goes better with rum!)
That recipe was the amount of brine required PER TUB. You need sufficient brine to drown the pork, and the pork should be flipped a couple times a day for the duration of the brining process. Keep in a COLD Fridge.
After seven days, we deemed the bacon Good To Go, so out of the brine and onto screens to sit under the fans for a few hours to dry.
Then off to the smoker. You want to keep the temperature relatively COOL (~ 125 F or a little less) . You simply want to infuse the bacon with the smoke, NOT cook it!
The Smoke Controller worked very well (beyond expectations) and handled the lengthy burn right well. Temperature never fluctuated more than two degrees for the 7 hours it was running. Good Stuff!
When it came out of the smoker and landed to cool, the entire house immediately smelled WONDERFUL!!
So Good in fact, we decided to have Breakfast for Dinner!
Sliced when still warm:
And immediately into the pan:
Couple free range eggs, some home made hash browns, and that was Oh My God DELICIOUS!!
Cheers!
Nog
