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First Canadian Bacon(loin) Pops Brine

post #1 of 4
Thread Starter 
Made up a batch of pops brine 2/8. I did the low salt version. All pieces less than 3" in diameter. Brined 15 days then pulled and rest in fridge to start to dry out. Followed Bearcarver smoke schedule. Start at 130 no smoke 1 hr then bump 10 deg and roll smoke every hour till internal temp of 145.

Money shot.........
Best I ever had.
post #2 of 4

Nice color I'll bet its tasty

 

Gary

post #3 of 4
Looks tasty:drool.
post #4 of 4

EP Great job on the CB I will have to make more soon.

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