Bacon and Canadian bacon

[fullsmoke]

Have it all rubbed with cure first time doing Canadian bacon

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• fullsmoke
• Apr 10, 2016

 

[fullsmoke]

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• fullsmoke
• Apr 10, 2016

 

[fullsmoke]

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• fullsmoke
• Apr 16, 2016

. Getting ready to go on smoker

 

[bmudd14474]

Can't wait to see the results. :popcorn

 

[fullsmoke]

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• fullsmoke
• Apr 17, 2016

 

[fullsmoke]

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• fullsmoke
• Apr 17, 2016

 

[bmudd14474]

Looks good. How did you like the results?

 

[fullsmoke]

I was very happy with out come taste great

 

[sausageface]

what did you use for the rub on the back bacon and how long did you brine the loins for before going into the smoker

 

[fullsmoke]

I did the cure and black pepper and Cayanne pepper it cured for 6 days

 

[sausageface]

I just did 6 lbs in a dry rub of pink salt coarse pepper onion powder and garlic powder  in the fridge turning it over every day for 12 days  then into the smoker  after a good wash and let it stand for a day to get sticky finish then into smoke for 6hrs of maple came out not to bad   certainly cheaper that buying store bought