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MY candian bacon

post #1 of 10
Thread Starter 
rubbed down with 1 tbs of tender quick, and a tsp of sugar...........as a dry brine............this is a 1lb piece of pork loin........cured for 7 days.......i know.......abit long for only 1 pound......it just werked out that way...........soaked it........changing water out couple times.......then slice a bit off to fry up and see if its where i wanted it to be.......since its my first.........like i had a clue......this shot is the loin after soaking, and a bit sliced off



after wiping it dry......i let it set in the fridge, uncovered for 48 hours.......i know.......should only be 24.......but yesterday, was having problems with my cold smoke.......those pics in another thread under cheese.........this morning coated/rubbed it down with resturant grind CBP.......



smoked it at 235 for 3 hours......smoked to temp.......outside temps 21*.....used hickory..........took it off at internals of 160



let it set abit........then sliced for tonites supper



then i sliced up some smoked swiss i did last weekend



put it on some broiler toasted chibada buns..........put under broiler.......to melt cheese..........

guess you will have to stay tuned for my pic of the finished product
post #2 of 10
Thread Starter 
finished product



was a GREAT tasting candian bacon

tho next time......wet brine
post #3 of 10
Walking Dude
Congrats on your successful canadian bacon, looks good !!!
post #4 of 10
Damn good looking canadian bacon. Looks might tasty.

kookie
post #5 of 10
PDT_Armataz_01_34.gif Great looking bacon and cheese Deud!
post #6 of 10
Good job, Dude!!
post #7 of 10
That's some nice looking eats!
post #8 of 10
Everything looks good Dude.
post #9 of 10
Way to go Dude!
post #10 of 10
Very nice lookin bacon Dude PDT_Armataz_01_37.gif
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