Canadian Bacon
Cut Pork Loin in to three pieces.
Cured two with Salt, Sugar, Cure #1, Black Pepper, Onion Powder and Garlic Powder.
Third piece just with Salt, Sugar and Cure #1.
Cured for 14 days in fridge, then washed and hung for two days to dry.
Smoked in the new Electric Smoker,
Expected to smoke @ 65'C for 4 hours, 75'C for 4 hours then finishing off around 80'C for a total of 10 hours with Apple Dust kindly supplied by Smokewood!
Logged the smoker with iGrill, and the temperature swing was amazing, to get 65'C had to set to cut out @ 75'C, did not cut in until 55'C, 20'C swing!!! PID controller being built!
After 11 1/2 hours and an IT of 59'C had to pull Bacon as it was nearing 23.00. Allowed to cool slightly then wrapped in Cling Film, into the fridge for two days to improve the flavour.
Sliced and Vac Packed
Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
Cut Pork Loin in to three pieces.
Cured two with Salt, Sugar, Cure #1, Black Pepper, Onion Powder and Garlic Powder.
Third piece just with Salt, Sugar and Cure #1.
Cured for 14 days in fridge, then washed and hung for two days to dry.
Smoked in the new Electric Smoker,
Expected to smoke @ 65'C for 4 hours, 75'C for 4 hours then finishing off around 80'C for a total of 10 hours with Apple Dust kindly supplied by Smokewood!
Logged the smoker with iGrill, and the temperature swing was amazing, to get 65'C had to set to cut out @ 75'C, did not cut in until 55'C, 20'C swing!!! PID controller being built!
After 11 1/2 hours and an IT of 59'C had to pull Bacon as it was nearing 23.00. Allowed to cool slightly then wrapped in Cling Film, into the fridge for two days to improve the flavour.
Sliced and Vac Packed
Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
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