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First Canadian Bacon Smoke

post #1 of 10
Thread Starter 

Brined well trimmed boneless porkloin for 48 hrs.  Rinse and dried an left in refrigerator for 24 hrs.

Smoked at 180°F for about 4.5 hrs to an internal temp of 145°F.

Used mixture of apple and oak for smoke.

canadianbacon.jpg

 

Ready to take out...

IMG00168-20111211-1415.jpg

 

Slice up and vacuum packed.

IMG00169-20111211-1454.jpg

 

Stuff is delicious!

 

post #2 of 10

Delicious looking hunks a pork! biggrin.gif

post #3 of 10

Great looking!

 

Curt.

post #4 of 10

Looks great!  I love doing CB. 

post #5 of 10

icon_cool.gif

Your bacon looks good now send me some for tasting.

post #6 of 10

Excellent, that looks mighty tasty!

post #7 of 10

Those look great to me.

 

ShooterRicks and Cowgirl's comments mean more, though!

 

I will be doing Canadian Bacon this week for Christmas gifts for the neighbors who tolerate my smoke all year.  Smoked cheese is aging as we speak.

 

Good luck and good smoking.

post #8 of 10

Nice job!

post #9 of 10

Well done, that is on my to do list. 

 

Chris

post #10 of 10
Looks like a great job to me.
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