CANADIAN BACON q-view

desertlites

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• Apr 22, 2008

• #1

first pic-spritzing with apple juice mix with maple syrup-smoking with hickory & cherry- internal at 60*

 

chargrilled

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Apr 8, 2008

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• Apr 22, 2008

• #2

Nice looking cuts there!!!! Wish you a good smoke today!!!! I cant wait for this weekend. STUCK IN THE MILL ALL DAY

 

sumosmoke

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• Apr 22, 2008

• #3

Bob - that looks so good, it's nice to have a description to what we've all been salivating over in the chat room.

How long does that stuff keep after you've smoked it?

 

desertlites

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• Apr 22, 2008

• #4

Glad I double checked it with another thermo-it was reading under 100-I knew it had to be higher,pulled it at 150-whew! Enjoy.It tastes Great (not salty)going in the frige for 24 hrs.to let the flavors mix.

 

sumosmoke

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• Apr 22, 2008

• #5

That's it - I'm officially producing a "drool-plate" for keyboards. With that kind of q-vue, it would sell. Any backers???

Seriously - that looks really awesome!!

 

earache_my_eye

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waaayyyy Northern IOWA

• Apr 22, 2008

• #6

Dammit man!!.....Stop putting up pics of awesome lookin food when I'm hungry!!.......LOL

Looks fantastic Bob......

L8r,
Eric

 

smokin' joe

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Oct 8, 2007

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Wilmington, Delaware

• Apr 23, 2008

• #7

Looks great Bob...Nice Job!!!

I got some tenderloins on sale the other day and I would love to give that a try.

 

tmw611

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Liberty Township, Ohio

• Apr 23, 2008

• #8

That is art!

What else can I say?

 

walking dude

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Des Moines, IOWA

• Apr 23, 2008

• #9

nice bob.........those all loins?

 

desertlites

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• Apr 23, 2008

• #10

thanks all-I kinda like to make & eat bacon-Ya dude all loins.

 

walking dude

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Des Moines, IOWA

• Apr 23, 2008

• #11

bob........the reason i asked........the one in the lower right.........i know when i do c bacon, the loines flatten up........amazing how the cd you get on a pizza, or buy from hormel, and so perfectly round.......looked......different........if you can understand what i mean, i hope.......hehehe

 

bb53chevpro

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• Apr 23, 2008

• #12

Buddy, thats the Bomb!. Awesome "Hoser" bacon.
Andy.

 

desertlites

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• Apr 23, 2008

• #13

Dude if I woulda sinched it up tight it woulda stayed round-I didn't this time.

 

walking dude

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Des Moines, IOWA

• Apr 23, 2008

• #14

ahhhhhhhh......crap.........thankx for the tip...........duh..........stupid me......never even crossed my mind to do that............thankx

 

pineywoods

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• Apr 23, 2008

• #15

that looks great makin me hungry all over again

 

salmonclubber

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• Apr 23, 2008

• #16

desertlites

good looking bacon did you use the mortons cure or the buckboard bacon cure on these i usually like to use mortons on my canadian bacon

 

waysideranch

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• Apr 23, 2008

• #17

SHAZAM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!.


NEED I SAY MORE!

SCOTT

 

seboke

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Tampa Bay, FL

• Apr 23, 2008

• #18

That looks great d-lites! I've been dieing to try CB for a while. Can't find TQ, looked in every grocery store and meat market for miles. Finally went to the Morton website and got some. Shipping sucks! Almost doubled the price! But what the hey - if it will help me make CB that tastes as good as yours looks, I'll call it a wise investment!

 

seboke

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Tampa Bay, FL

• Apr 23, 2008

• #19

I keep a roll or saran wrap by my keyboard. When I'm activelly trolling in the SMF, I just pull a sheet on over the keys!

 

desertlites

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• Apr 24, 2008

• #20

clubber, I use the buckboard cure-these I rinced for 2 hrs.changing the water every 1/2-seems I hear alot of problems with saltyness with the tenderquick-these cured for 10 days.