Sunday's Canadian Bacon Q-View

Discussion in 'Smoking Bacon' started by lcruzen, Apr 8, 2008.

  1. lcruzen

    lcruzen Master of the Pit OTBS Member

    Alonng with a few other things that I didn't get any pics of I didn't manage to remember to get a few shot of my Canadian bacon smoke Sunday. Used a dry cure of Tenderquick and brown sugar and cured for 5 days.

    Smoked with cherry wood for about 8 hours at 180o.

    Turned out pretty good. The view below the meat looks light colored but depending on where I cut thru the meat had a much darker color. Tasted great!

    I also did 2 beer but yard birds, crab stuffed mushrooms, and some Koegel vienna's(for lunch)but since i didn't get any pics it didn't really happen![​IMG]
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks great![​IMG]
  3. They look really good!!! Curing is so much fun. Without this forum I never would have tried it. [​IMG]
  4. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Looks great. I can't wait til I try this. Any special tips?
  5. lcruzen

    lcruzen Master of the Pit OTBS Member

    Just be sure to pay attention the the weight of the loin and use the proper amount of tenderquick. I tablespoon per lb. Mix some brown sugar with it and rub it on good. I then put it in 2 gallon ziplock bags and put in the fridge. Flip it over everyday for 5-7days then freshen by rinsing and soaking in cold water for an hour or so then throw it on the smoker. I go 180o for as long as it takes to reach an internal temp of 157o. usually about 6-8 hours. Pretty straight forward really.
  6. fireguy

    fireguy Smoking Fanatic

    looks good to me!!! well done!!!
  7. striding man

    striding man Smoke Blower SMF Premier Member

    Looks mighty tasty to me! Yum!!!

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