A month or so ago, following Bearcarver's great how-to thread, I made a batch of Canadian Bacon with Hickory smoke. Turned out great, everyone loved it, needed more. Smoked a good sized batch again yesterday, this time with apple wood, and some also encrusted with black pepper.
Here's the Q-view and dialog for your viewing pleasure!
Trimmed and cured the loins per Bearcarver's instructions, with brown sugar and Morton's TQ. Left them about 10 or 12 days.
Rinsed, dried, and set out to develop the pellicle while getting the smoker up to heat. The two on the right of the photo were encrusted with course ground black pepper, at my wife's request.
Once up to temp (140F), I put the racks into the smoker, and set my temp probes. The Auber PID controller does an outstanding job of dialing in a temp and keeping it rock solid there.
Brought up to an internal temp of 100F, then bumped the smoker temp to 160F and applied 3 hours of apple wood smoke. IT was 133F at the end of the smoke. Bumped temp to 180F and ran until an internal temp of 145F.
This is what I saw when I opened the door at the end of the smoke:
Brought those racks in to cool down before putting in the fridge for a day:
After resting for the day, pulled them and sliced them up by hand. GOTTA get a slicer some day...
Packaged up in 8 to 10 ounce lots to be ready for storage/distribution to the people. There is also about a pound of end cuts. Last time, we made bean and bacon soup with these bits. Bet you a paycheck that's what my lovely bride will want to do again. I'm not complaining!
OBVIOUSLY, apple wood is used for bacon for a reason. This stuff is great! Nice, mellow, sweet flavor. The peppered one is sweet and hot. Both smell amazing. I'm sure I'll do this one again.
Thanks for checking this out!