I did the same for the last lamb shoulder I smoked. I think I prefer it this way, it's less babysitting.
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The Smoking Thread
- Thread starter RanzB
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I did the same for the last lamb shoulder I smoked. I think I prefer it this way, it's less babysitting.
100% im not competition smoking
beautiful enjoy!
Those five slices are already in my belly!
I've got a small (less than a kg) bit of pork belly and a some ribs I've removed from previous bellies sitting in the fridge for tomorrow. Thought I'd give rooikrans a shot. I've chopped up a few logs with my little friend and welcome any tips.
What are you planning to cook with? Pic of ribs?
Sorry - no pics of the ribs - they're currently on the bottom rack of the bullet-type smoker. I'm using charcoal briquettes with chunks of rooikrans. There's good smoke being produced but the bacon's pellicle is a lot lighter than usual.
Planning on ribs for lunch?
For ribs I usually smoke at 110ish until I'm happy with the colour. Spritzing might be necessary. Then wrap, back on at higher heat until done. Sometimes I'll sauce them at the end.
The maple cured bacon is the focus, the ribs are just along for the ride.
I smoke my bacon around 90° so I'll probably take everything when the bacon is done, sauce and then pop the ribs in the oven if there's not enough coal left in the smoker to transfer over to the weber.
Ah, understood. Now I'm in the mood for ribs, wasn't planning on that for today.
Guys never forget the beauty of a nice large cooler box. I often cook way ahead of schedule wrap the meats when done, wrap again in towel and place in a cooler, keeps nice and warm for hours. Then ZERO stress on the day
Om nom nom enjooy!
Ok - so my takeaway from today is I'm not sold on rooikrans. The bacon is setting up in the fridge for 24hrs but based on the ribs, which were tender, the smoke flavour was a little acrid. Maybe a mix of rooikrans and apple next time. We'll see tomorrow.
It's also a great excuse to keep buying the cheaper bone-in bellies and freezing the ribs for another day.
It's also a great excuse to keep buying the cheaper bone-in bellies and freezing the ribs for another day.
Always fun experimenting and mixing woods. Just view them as "spice"
Turns out it's not too bad. The flavour of the smoke almost tones down the sweetness of the maple syrup.
And the slab itself is a beauty to behold. Pity it was so small.
@Snyper564 I'm about to give this a go. I'm using considerately less meat than a full brisket. I assume I can half the brine ingredients?
Yeah should be fine! Also send pics and enjoy
Just make sure the ratios stay the same if you're scaling up/down and you should be good
