Canadian Bacon No Qview sorry

Discussion in 'Pork' started by shtrdave, Aug 25, 2011.

  1. shtrdave

    shtrdave Smoking Fanatic

    I took about 15# of boneless pork loin and using Bearcarver's method with the TQ and brown sugar, I rubbed the 4 pieces and bagged each, left in the fridge for 13 days, took out and rinsed and dried, taste was very good I smoked it the next day with Apple chips in my cookshack which works well at making smoke at lower temps, at 130 for about 7 hours until I got home from work. I them upped the temp to about 170 and left it come to about 145-147.

    One of the 4 pieces I did not use the brown sugar in and it had a more distinct salt taste, so if you want a slightly saltier taste as I was hoping for when I did the dried beef, cut back on the brown sugar or leave it out all together.

    the guys at work ate about a pound of it in no time and one of my customers hid what I gave him from the others at the garage.

    It came out great A BIG THANKS TO BEARCARVER AND ALL OF YOU FOR SHARING ALL THE NEEDED INFO TO MAKE IT GREAT.
     
  2. roller

    roller Smoking Guru SMF Premier Member

    That is a doer in my book for sure....thanks for the info.
     
  3. meateater

    meateater Smoking Guru SMF Premier Member

    Kudos to Bearcarver! Now where are the pics???[​IMG]
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]

    Bear will be upset!
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's Great Dave!!

    That stuff is great !!!   I love it when a plan comes together!

    Thanks for the kind words!!!

    Bear
     

Share This Page