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Makin' Bacon

post #1 of 17
Thread Starter 

Back bacon that is (Canadian bacon for you 'mericans). 

 

First time using Pop's brine instead of Bear's method. Using the basic brine for this, I let this 5lb loin cure for 10 days.

 

Removed from brine this morning, cut it in half and did a fry test...delicious! Seasoned with CBP and rubbed with a mix of onion powder, garlic powder and red pepper flakes. 

 

Trying to keep my WSM as low as I can for the first couple hours, should be interesting since I've never tried a smoke on it below 225F. th_dunno-1[1].gif

 

 

 

 

 

 

th_wsmsmile0ly.gif

post #2 of 17
Thread Starter 

Seems as though Mother Nature has caught wind of my bacon smoke and decided to crash the party.

 

 

 

Pit temp holding at 189 and smallest piece IT is 144...I think I'll ride it out for now. 10 Hours in.

post #3 of 17
Thread Starter 

The wind and snow hit hard for a couple hours, so the welding blanket came out to wrap WSM. The larger piece was lagging behind 10 degrees so I removed the smaller piece at 145, then let the WSM come up to 225 to finish the larger. 

 

The snow has stopped so i'm able to rest them outside to cool off before putting them in the fridge. 

 

Anyways, it's 1:30am and I'm out of beer so I'm off to bed. 

 

 

post #4 of 17

DB That looks good can hardly wait for the sliced shots. 

 

Richie

post #5 of 17

The CB looks fantastic!

 

As said above, looking forward to the sliced shots!

 

Al

post #6 of 17
Thread Starter 

Rested in the fridge for 40 hours and got 'er all sliced up, nothing fancy here.

 

Not a bad amount of bacon for a $9 loin.

 

 

 

 

post #7 of 17

That looks great.

 

 

Loins down here doesnt have fat running through it.   Odd.

 

 

Must be trimmed different.

post #8 of 17
That's some nice looking nadian bacon partner! I need to stop being so lazy and make some.
post #9 of 17
That looks realllll good!


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post #10 of 17
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

That looks great.

 

 

Loins down here doesnt have fat running through it.   Odd.

 

 

Must be trimmed different.

 

Thanks!

 

That might have been why they were so cheap. There would be a lot to trim off if it were being made into chops or even a roast, but works great for bacon.

 

Quote:
Originally Posted by b-one View Post

That's some nice looking nadian bacon partner! I need to stop being so lazy and make some.

 

Thanks Bone. I agree :biggrin:

 

Quote:
Originally Posted by scarps23 View Post

That looks realllll good!

 

 

Thanks!

post #11 of 17
Thread Starter 

French Canadian Dip Sammy day!!

 

Made two slices of french toast using bread from a fresh no-knead dutch oven loaf. Melted cheddar on one slice in the oven while I fried up some CB.

 

Assemble, slice in two and plate up with a cup of 100% maple syrup for dipping. 

 

 

 


Edited by DukeBurger - 3/21/17 at 2:40pm
post #12 of 17

Looks Great Duke!!:drool---:points:

 

I only ever had one Loin that had almost as much Fat as yours has, but like you said, That's not so bad if it's CB !!

 

Nice Job!Thumbs Up

 

 

Bear

post #13 of 17
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Looks Great Duke!!:drool---:points:

 

I only ever had one Loin that had almost as much Fat as yours has, but like you said, That's not so bad if it's CB !!

 

Nice Job!Thumbs Up

 

 

Bear

 

Thanks Bear. Wally World seems to have them on sale on a regular basis here. People must not like them but I'll grab one or two for bacon anytime!

 

Thanks for the points!

post #14 of 17
Quote:
Originally Posted by DukeBurger View Post
 

 

Thanks Bear. Wally World seems to have them on sale on a regular basis here. People must not like them but I'll grab one or two for bacon anytime!

 

Thanks for the points!


Pork Loin is the only Pork we have around here for a decent price too.

 

Almost always under $2, and sometimes as low as $1.59.

 

I wish Butts were that low.  Never see any Butts under $2.69 around here.

 

 

Bear

post #15 of 17
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 


Pork Loin is the only Pork we have around here for a decent price too.

 

Almost always under $2, and sometimes as low as $1.59.

 

I wish Butts were that low.  Never see any Butts under $2.69 around here.

 

 

Bear

 

I go to the same place for my butts and briskets because it's the only place I can find either of them. Sadly, I can't price shop for those items :th_crybaby2:

post #16 of 17
That's a great sammich,never would of thought cheese with a syrup dip.icon14.gif
post #17 of 17
Thread Starter 
Quote:
Originally Posted by b-one View Post

That's a great sammich,never would of thought cheese with a syrup dip.icon14.gif

 

Thanks! It works surprisingly well!

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