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Back bacon "Canadian Style"

post #1 of 19
Thread Starter 

Hi guys,

 

Cure 2 pieces of pork loin for 7 days per Bearcarver instructions and Rstr Hunter for answering questions...smoked till 160.

 

I can't wait to dig into it tomorrow morning!

 

 

Back bacon (Medium).jpg

 

Smoker (Medium).jpg

Back Bacon1 (Medium).jpg

 

Thanks everyone! Excellent site.

 

 

 

 

post #2 of 19

Looks good, be sure to show us some pics of it sliced..

post #3 of 19

Oh man those look nice!!!  can't wait for the sliced-view

 

post #4 of 19
Thread Starter 

They are wrap and put in the fridge for over night....BUT i did try a piece of each...oh my...ate the pieces before the wife could get the camera...HA

 

one of the 2 i injected some maple syrop...both are really good!

 

my smoker is a home made one, having some issues with the propane burner..it's too big..i'm picking up a smaller one tomorrow night, should do the trick!

 

oh ya, the wood i'm using is maple!

 


Edited by sbishop - 5/17/11 at 6:17pm
post #5 of 19

I think were all waiting to see the sliced shots. Interested in knowing how you liked the syrup injected one.

post #6 of 19

Nice color---can't wait for the sliced shots!

 

popcorn.gif

 

Bear

post #7 of 19

Looks good.  I'm almost out and we are waiting for a pork sale.

 

Good luck and good smoking.

post #8 of 19

I liked the idea of injecting syrup let us know how that turned out.  I bet the maple smoke was awesome.  Those little end pieces are great snacks.  Great job on the smoke.  Make sure to post slice pics.  Again great job. 

post #9 of 19

Looks delicious!

 

  Craig

post #10 of 19

I'm waiting for the money shot!!  drool.gif

post #11 of 19
Thread Starter 

Sorry guys for the delay...got side tracked..finally for around to slicing/packing it up this morning. Turned out great!

 

Now about the maple injection....yesterday i was 50/50..today i'm like 75/25....It was ok yesterday...better today....it's alright...But i think I personally like it better without the maple syrop...the other was AWESOME!

 

Finally got to try my new foodsaver..works great!

 

Check out my slicer :-)

 

Kingsclear-20110519-00058.jpg

 

The one on the left is maple, the other one had just a little too much fat in my opinion!

Fredericton-20110519-00060.jpg

 

Sbishop

 

 

 

post #12 of 19
Thread Starter 

Anyone guess what's in the smoker currently? Fredericton-20110519-00056.jpg

post #13 of 19

It looks great, nice work with the knife.

post #14 of 19

Very nice!!!!

 

Nice Bowie Carving too!!!

 

 

Bear

post #15 of 19

How did the maple flavor taste like store bought maple??

post #16 of 19
Thread Starter 

There was a little bit of maple, not has much as i would liked to have had....I'm thinking next time is the inject the maple syrop during the curing period but i'm not sure if that's ok or a no no. Anyone care to say?

 

Took some of both to work...a lot of people loved the maple one!

 

Sbishop

post #17 of 19
Quote:
Originally Posted by sbishop View Post

There was a little bit of maple, not has much as i would liked to have had....I'm thinking next time is the inject the maple syrop during the curing period but i'm not sure if that's ok or a no no. Anyone care to say?

 

Took some of both to work...a lot of people loved the maple one!

 

Sbishop

 

It won't hurt anything.
I tried it on a Belly one time---Got very little Maple flavor, if any. I decided it was a waste of good Maple Syrup. Saw quite a few agree.

 

Like I said, it won't hurt anything to try, but I'd save it for the pancakes.  biggrin.gif

 

Bear

 

post #18 of 19

I am going to have to try me some back bacon...did you use an online recipe for curing it? I am guessing the smoking part is very low temp (180*?)due to the curing cooking it partially already?

post #19 of 19

Looks Good.

 

 

Mr.T

 

"If it fit's, smoke it."

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