Jump to content

Canadian made


misfish

Recommended Posts

Since that extremely wild storm put a damper on my river fishing this morning,  I just stayed home. Already had some pork in brine since last weekend and was going on the smoker today,so while that was on for 7 hours,I tied fly,s.

 

Canadian made

P9010001.JPG.125146c96cf547ad6f569e69160864c1.JPG

P9010002.JPG.f7a2a423de9817d92c8acbf9aa835d5d.JPG

1302861360_P9070001(1).JPG.9b0b560899fef86996cafcf4383aa132.JPG

P9070004.JPG.88bf2f6fb58e00509c811e19b36673a2.JPG

P9070006.JPG.d7d1dc9cee048e2a782b2ae7464ff755.JPG

When ever the rivers clear up,I will get to try these,

P9070003.JPG.e886d8bdf98dd047ce4e9c7d22618b65.JPG

 

Stock for next spring,

P9070015.JPG.a35e51f9a223b1b50c0c66ca4ab1e11d.JPG

  • Like 3
Link to comment
Share on other sites

4 hours ago, misfish said:

The pork hit 150 deg. The box kept the heat at around 140-160 all day . Started to cool off outside, pulled and tin wrapped. The meat was so tender . Just a bit of fry to make sure all was good .

Brian when we do the ‘porchetta’ in the oven 150 for 12 hours. I roast hot banana yellow peppers. The bottom of the pan is always filled with natural “gravy” once we shred the meat we sever it in crusty buns and the hot peppers (who ever wants them) 

 

 

Edited by ketchenany
  • Like 1
Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Recent Topics

    Popular Topics

    Upcoming Events


×
×
  • Create New...