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Thanks SMF
So is this all cold smoked? What wood are you using for smoke? I'd love to try making my own bologna but I'm not even sure where to start. I'm pretty sure I have all the equipment to do it, but not sure on the recipe and time/temp of smoking. -
Canadian Bacon - 1st attempt - Successful!
I started with a 2 lbs Pork Loin for my first attempt so as not to waste a lot of meat in case something went drastically wrong. I used the recipe for "Pops" liquid brine using 3/4 cup of salt. I used an injector to be sure that the brine worked from the inside out not just the outside in... -
1st attempt at Bacon using Pop's Brine
Used Pop's brine, nothing added flavor-wise. Apple wood pellets. Temps topped out at 100 degrees which was actually a bit warmer than what I wanted. The 7 hour smoked slab seems to be the one everyone preferred so far. I bit less sweet without being overly smoky. Also, it could have been a bit... -
1st attempt at Bacon using Pop's Brine
I have the pork loin in brine now, this will be an attempt at canadian bacon. -
Checking In from York, PA
I just picked up some pork loins to try my hand at Canadian bacon. Trying to figure out some better options for January when I butcher hogs with my buddy. Last year I turned a lot of the pig into sausage, and I still have a lot left. THis year I want a lot more bacon and such. -
1st attempt at Bacon using Pop's Brine
Guess I should also add this was in a MES30 with an A-MAZ-N tray using Apple wood pellets. Top slab smoked for 6 hours, bottom slab smoked for 7 hours. I was going to go for 12 hours on the 2nd slab, but after tasting a sample off the 6 hour slab, I was actually pretty happy with the taste and... -
1st attempt at Bacon using Pop's Brine
Well, I finally broke down and gave it a shot. I bought about a 5 pound piece of Pork Belly and dropped it in Pop's Brine for 12 days. Pulled it from the brine and dried it, placed on a cooling rack in the fridge for 24-hours, and then into the smoker yesterday. You can tell from the... -
Checking In from York, PA
I've been snooping around the forum for a couple of weeks now and getting some ideas. Tried my first cold smoked bacon yesterday, and it turned out great. -
