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Sunday's Canadian Bacon Smoke

post #1 of 18
Thread Starter 
Had this pork loin curing all week and got it on the GOSM this morning. Using cherry for the smoke.

Smoked at about 180 for about 6 hours.

Came out pretty good.

post #2 of 18
looking good dude..........i have a whole one now in the freezer i need to do.......hmmmmm...mabe for the gathering...........
post #3 of 18
OH YA! That there is some great looking bacon. Wanna share some?
post #4 of 18
Good looking bacon!PDT_Armataz_01_37.gif
post #5 of 18
Oh Ya fine job-Dang FINE job-good looking C bacon.
post #6 of 18
That's some great looking bacon. Good Job.
post #7 of 18
Fine looking Canadian Bacon, Lcruzen.
post #8 of 18
Nice Job Cruz. Looks like your cure went right to the center. I need to do another one soon, but am checking into getting a belly this time.
post #9 of 18
Nice C B , that is always good.
post #10 of 18
looks pretty good from here.
post #11 of 18
I've brined a pork loin overnight and then smoked. You had this curing all week? What does the taste become? I guess I just need some more details on this. Would be interesting to try.
post #12 of 18
looks like great can. bacon!!! any tips on your curing for us who havent done can.bacon yet? great job!!!
post #13 of 18
Looks real good, I have to try this one day.PDT_Armataz_01_37.gif
post #14 of 18
Thread Starter 
WC, I'm checking on bellies also im my area. Let me know what you find and what pricing is like. I wanna do a slab next time also.

post #15 of 18
Thread Starter 
Pretty much tastes like lean ham. This is my procedure.

1 tablespoon of Morton's Tenderquick salt cure per lb of pork loin. In this case it was 7.5 lbs. I mixed the cure with about a handful of brown sugar. Cut the loin in 1/2 and then rubbed each 1/2 with 1/2 the cure mixture making sure to spread the cure evenly on each piece. Then put loins in a 2 gallon ziplock bag then into the fridge. Every day turn the meat over so the cure continues to penetrate to the center of the meat. After 7 days rinse the meat off real good and then soak in cold water for 2 hours changing the water every 1/2 hour. Then into the GOSM at 180o with your wood of choice. I used cherry this time but hickory works very well also. Smoke at 180o until an internal temp of 160 is achieved. That's about it.
post #16 of 18
Nice job and great explanation!! biggrin.gif
post #17 of 18
Nice job, IC! I have the other half of the "Inspired loin" in the fridge curing now. Hope it comes out as well as yours did!
post #18 of 18
Fantastic looking Canuckian Bacon. Makes me want pizza.
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