Canadian Bacon

reinhard

Master of the Pit

Original poster

OTBS Member

Feb 6, 2013

1,192

288

Andover Minnesota

• Jan 5, 2015

• #1

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

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• reinhard
• Jan 5, 2015

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• reinhard
• Jan 5, 2015

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• reinhard
• Jan 5, 2015

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• reinhard
• Jan 5, 2015

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Jan 5, 2015

• #2

That looks TASTY! I need to do some soon.

Happy smoken.

David

 

foamheart

Gone but not forgotten. RIP

OTBS Member

Apr 4, 2013

11,236

3,319

South Louisiana, on the Mississippi River

• Jan 20, 2015

• #3

That looks mighty fine!

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

 

red dog

Smoking Fanatic

Jul 24, 2011

702

38

Central Oregon

• Jan 21, 2015

• #4

Very nice batch of CB right there!

 

foamheart

Gone but not forgotten. RIP

OTBS Member

Apr 4, 2013

11,236

3,319

South Louisiana, on the Mississippi River

• Jan 21, 2015

• #5

So ya gonna roll it in corn meal?