Canadian Bacon

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Smoked and cure whole muscle ... Is that a first for you ?? I'm gonna have to check that out.... Nice job...Thumbs Up
 
Smoked and cure whole muscle ... Is that a first for you ?? I'm gonna have to check that out.... Nice job...
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Might be a second or third for me. Lol

I just dont have time to post everything.
 
That looks great, I love doing it this way. I'm fresh out, so next time a loin goes on sale, I need to make some up. 
 
Wow nepas, that looks really good, well done.

I have two pork loins which I have divided into 5 pieces and is now curing in the fridge. What netting did you use for this, because I am think of using the same, but then cold smoke instead and then boil it just before serving. Will hot smoke a couple of them as well.
 
Nice Job, Rick!!
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Looks Mighty Tasty!!
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Usage:

With Eggs for Breakfast?

With Sides for Supper?

Sammies?

Or All of the above (Like me)? 
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Bear
 
Looks great! It so happens I made up a couple of brines last night and will put the loins in this morning to start them off. If you don't mind how long was your in the brine? I know you also injected your, the recipe I have used four or five times has no injections but ten days brining time and 24 to 48 in the fridge before the smoke.

I'm just curious on other methods, yours looks great and it's telling me to get out of my chair and get it in the brine.
 
Looks great! It so happens I made up a couple of brines last night and will put the loins in this morning to start them off. If you don't mind how long was your in the brine? I know you also injected your, the recipe I have used four or five times has no injections but ten days brining time and 24 to 48 in the fridge before the smoke.

I'm just curious on other methods, yours looks great and it's telling me to get out of my chair and get it in the brine.

Meats over 2" thick, it is best to also inject so the cure. salt etc. can get to the center in a short time....
 
That CB sure looks great!!!  I've just got done with mine last week.   Doesn't last long does it!!!
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I agree with Dave about the injection.  I brine mine for 9 or 10 days.  Then let it stay in the fridge for a day and then smoke it.  {Pop's brine}.  Reinhard
 
Just finished my first CB sandwich from 1/3 loin I dry cured using Wades cure 1 recipe. Was a good lunch! Enjoy yours!
 
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