Bacon and Canadian Bacon on the Smokin-It#3

Discussion in 'Bacon' started by dert, Jun 27, 2014.

  1. dert

    dert Master of the Pit

    Started a brine last night...




    Half a pork loin and some belly.

    Into Pop's brine, 2 gallons:
    2c brown and white sugar
    2c canning salt
    2tbs pink salt











     
    Last edited: Jun 27, 2014
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Off to a good start! I have 3 butts in the freezer and I need more bacon so I think Buckboard is gonna be Smokin soon!
     
  3. dave17a

    dave17a Smoking Fanatic

    thinkin of byuing a belly now before things get to crazy. Seen thick cut at Price Chopper at 6.99. Up 2.00 since winter. Did you cut some ice off Lake Michigan to put in the smoker on cheese. let's see end result.[​IMG]
     
  4. dert

    dert Master of the Pit

    10 days and I pulled it out to dry...







     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looking good. I will be watching
     
  6. dert

    dert Master of the Pit

    Got my AMPS today and the product went on the old gas grill to cold smoke (after skinning)...



     
  7. dert

    dert Master of the Pit

     
  8. dert

    dert Master of the Pit

    In at 6:10 PM, 7/10/2014
     
  9. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    What ya gonna do with the skin?
     
  10. dert

    dert Master of the Pit

    Tossed it....
     
  11. dert

    dert Master of the Pit

    Gave it 6 hours on the AMPS...







    Then back to the fridge... More TBS to follow!
     
  12. dert

    dert Master of the Pit

    Back on at 5:00 today with both ends lit...pocked up some treager pellets as well...so far so good.



     
  13. dert

    dert Master of the Pit

    Done at 11:00 so 6 more hours...
     
  14. dert

    dert Master of the Pit

    Back in at 9:00 this AM, our at 1:30 so 5.5 more for a total of 21 hours... I'll do a few more tonight.
     
    Last edited: Jul 13, 2014
  15. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    How is it going??? 
     
  16. dert

    dert Master of the Pit

    Hit it a again tonight with about six more hire of smoke, for a total of 27...

     
  17. dert

    dert Master of the Pit

    They picked a lot of char from the grates they were on, but still smell and look ok.

     
  18. dert

    dert Master of the Pit

    I'll continue to rest them in the fridge...couple days and slice them up....probably hot smoke the Canadian bacons to 145 or so before packaging them up.
     
    Last edited: Jul 17, 2014
  19. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great from here thanks for the update. [​IMG]

    A full smoker is a happy smoker

    DS
     
  20. dert

    dert Master of the Pit

    Cooked some up today:









     

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