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Canadian Bacon

post #1 of 5
Thread Starter 

Cant go wrong with Pop's brine.  Turn's out great every time!!  Put these 5 pound boneless pork loins in Pop's brine for 9 days and in the smoker they went.  Put the smoker at 225 deg until the internal temp was 150 deg.  Used a mix of maple and oak chips.  Nice to put the smoker to work.  With these cold temps I finally got a break last Saturday.  [10 below today].  Here are some pics.  Reinhard

 

 

 

 

post #2 of 5

:drool:

That looks TASTY! I need to do some soon.

Happy smoken.

David

post #3 of 5

That looks mighty fine!

 

So wheres those fishies? You just feeding 'em for next years catch?

post #4 of 5

Very nice batch of CB right there!

post #5 of 5

So ya gonna roll it in corn meal?

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