3 loins = Bacon, 1 Maple, 2 Reg. ready for the smoker

[Brokenhandle]

Watching as well! I can see the sandwich now... 3 layers of bacon, an egg and hashbrowns, 3 more slices of back bacon... and now I'm hungry for a David's happy meal sandwich!
What else shall we add?

Ryan

 

[DRKsmoking]

I'll pass on the maple, but will sit waiting patiently for the other two. Nicely done David.

Point for sure
Chris

Thanks Chris for the like and the comment

ha ha, I know you don't care for the tree pee, today will be slicing and tasting day.

David

 

[DRKsmoking]

Great looking start David! In for the finish.

Thanks Steve for the comment

They smelt really good after the smoking, all wrapped uplast night.
And slicing today

David

 

[Pit pixie]

I am in for the finish.
The dark colour on the maple one looks divine.

 

[DRKsmoking]

Looks like a good start David I'll check back later

Thanks Jim for the like and the comment

Today is the slicing, packing and eating day

David

 

[DRKsmoking]

Watching . . .

Thanks for the like and the comment

Today is the day for the unveiling, lol

David

 

[DRKsmoking]

Watching as well! I can see the sandwich now... 3 layers of bacon, an egg and hashbrowns, 3 more slices of back bacon... and now I'm hungry for a David's happy meal sandwich!
What else shall we add?

Ryan

Thanks Ryan for the like and the comment

Now that sounds like a great sandwich, lol
I will see what I can do,
you forgot the cheese

David

 

[DRKsmoking]

Thanks
@02ebz06

For the like

David

 

[DRKsmoking]

I am in for the finish.
The dark colour on the maple one looks divine.

Thanks for the Love and the comment

Yes all 3 have nice colour when they were finished , but the maple one the colour and the smell,
I can't wait until later today for the slicing and eating, I mean vac packing.

David

 

[DRKsmoking]

So yesterday , they went in the smoker for half hour with just some smoke and temp around 170 deg.

I hung them this time for no special reason, just instead of on the rack



working in the shop and yard all day so I kept an eye or two on them , had the temp dialed in at 200 pretty good


Then at 200 +/- for 4 hours with Black Cherry chunks and Hickory
And 45 minutes at 225deg. just to bring up to IT of 146*


pulled out and let cool
wrapped in cling wrap and rest in fridge for a day until slicing later today and a big sandwich for Ryan @Brokenhandle ,
The smell and colour ...... nice,





Will slice later today. First, still always some yardwork and a dip or two in the lake

Thanks for following along with me on this

David

 

[sawhorseray]

Nice work David, great color, Eggs Benedict? RAY

 

[Brokenhandle]

They look fantastic David!
Ppppsssstttt....
Ppppsssstttt....
Is it later yet??

Ryan

 

[HalfSmoked]

Ok so now you have done it, mouthwatering for some Canadian Bacon. Been awhile since I've made any.

Warren

 

[tx smoker]

Oh man David, you've got it going on buddy. That's gonna be some really good stuff buddy. Can't wait to see the finished product(s). When it's all done just let me know and I'll send you my address One wooden barrel coming over Niagara Falls with a half-naked Canadian riding inside

Robert

 

[DRKsmoking]

Nice work David, great color, Eggs Benedict? RAY

Thanks Ray for the comment

Yes came out very good, I have not had eggs benny for a couple years, that should happen soon.

David

 

[DRKsmoking]

Sorry guys, life got in the way, i did slice and package these up yesterday. Just could not get on to post.

So here it is all sliced up and packaged, The Maple flavour did go into the loin ( 1/8" )strong, soaked up the maple nicely, and faintly in deeper. But when eating it you really do get the maple and more so when fried. So that will be my way for Maple Back Bacon.

The other 2 loins came out very nice also , not too salty and just how I like the sweetness.



It sliced up very nice , I just spin the loins once in a while so I don't get the tail flap, lol. And the slices stay more uniform.



Not counting what I/we ate, and you will see my little sandwich later down below. I got 8 packs of the Maple, and 17 packs of the reg.

You will notice my counting does not match the picture. Well thank Mona , she is already passing it out. Her sister came over and left with some goodies and some of my preserves also. God love family......


so I am on the hunt for some sales on more loins or maybe even something to make some BuckBoard Bacon, that should be next.

David

 

[JLeonard]

Oh have mercy! That is a final pic of bacon magic.

Jim

 

[DRKsmoking]

They look fantastic David!
Ppppsssstttt....
Ppppsssstttt....
Is it later yet??

Ryan

It is later now Ryan , sorry for the delay, was at the shipper trying to figure out how to send the sandwich's your way.
They said bring in for weighting and they would wrap and weight. They said no charge to ship. Went out to truck to get ID and address
and when I came back in they both had egg on their face..... hummmmmmm. I think you are not getting any sandwiches from north of the border.

But here is what you missed,
Buttered toasted English muffin, 8/9 slices of maple BB, slices of fried red onion, 1 large fried egg, 2 slices of cheddar, lettuce and tomato





This pic is for Robert @tx smoker

Inside look for Robert @tx smoker

So there you have it Ryan , or sorry you don't have it . You would not like it anyway I forgot the hashbrowns like in your list for the sandwich.

But it was right some good.

David

 

[DRKsmoking]

Ok so now you have done it, mouthwatering for some Canadian Bacon. Been awhile since I've made any.

Warren

Thanks warren for the comment

Final pictures are in , so that should help you make up your mind about how soon you will be making yours, lol

It was very good, and now before it is all gone I think Buck Board sall be made.

David

 

[HalfSmoked]

Dang now you have done it again BLT'S geez now I Have to go pick some tomatoes and use old store-bought bacon.

Warren