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Snowball makes Canadian Bacon with q-view

post #1 of 11
Thread Starter 
Well it all began on July 18,2008. The 11.15 lb Pork loin is trimmed.



Looks good to me



Cure and sugar applied and all tucked in



Well here we are July 29,2008 Time for a rinse and soak (as per instructions)



Dry it well , cut in half to fit into smoker



And the wait begins



Before you know it, Done (160 Degrees)



Here is a better shot



So, I sliced a small piece and......



The wife made fresh smoked Canadian toasted bacon sandwiches for lunch



Turned out great. Thanks for all the great posts with the excellent info.

Only 2 minor problems. (1) ran out of propane. I knew i was low but........
(2) Could not get the temp down to 220 where I wanted it. Had on lowest setting with vent open to let out some heat. The temp stayed around 250.

Snowball
post #2 of 11
Snowball, that looks wonderful!!PDT_Armataz_01_37.gif
post #3 of 11
Nice job, thanks for the Qview.PDT_Armataz_01_37.gif

What cure did you use?
post #4 of 11
Thread Starter 
I used a dry cure
Morton's Tenderquick and white sugar. I think I will try Brown Sugar next time.

Regards,
Snowball
post #5 of 11
Cool, that's what I use. I got a whole loin in the freezer that I have to split and will be doing that also.
post #6 of 11
Snowball, your bacon looks wonderfull. Where the heck have you been? I see You joined back in 05 and only have 6 posts. With Q-view like that we would enjoy seeing it on a weekly basis. NICE JOB. POINTS TO YOU
post #7 of 11
Looks great SnowballPDT_Armataz_01_37.gif
post #8 of 11
Good work, sir! Pretty looking loin ya had there.
post #9 of 11
Right on . Cowgirl, lookout this guy knows how to plate. Nice job.
post #10 of 11

Q-view

Wonderful q-view. Been thinking about CB.
post #11 of 11
that is some great lookin CB, nice qview showing your way thru process!!!!
great job on the great cure!!!
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