First Canadian Bacon Smoke

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roklimo

Smoke Blower
Original poster
Apr 22, 2010
103
12
Cornville, Iowa
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.

07edbee7_canadianbacon.jpg


Ready to take out...

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Slice up and vacuum packed.

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Stuff is delicious!
 
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Your bacon looks good now send me some for tasting.
 
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.
 
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