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Canadian Bacon-lot's of qview

SmokinAl

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I bought a pork loin at Sam's a couple of weeks ago. I cut it into 4 pieces. I froze two of them. Stuffed one and this one I cured & smoked for CB.


I used Pop's brine with 2 TBS cure#1 instead of one. I injected as much cure into the loin as it would take.


This is it going in.                                                                                This is how it looked after 12 days


Took it out of the brine, rinsed it off & soaked it in cold water for 6 hours.


Then dried it off and coated it with mustard.


We like pepper bacon, so I coated it with black pepper.  Then wrapped it in plastic wrap & into the fridge overnight.


Next morning, meat is ready to go on. Using red oak & hickory for this one.


Smoke Vault humming along at 225. Took about 5 hours to hit 140 IT. Rested it under foil until it hit 145.


Then put it in the fridge overnight, and into the freezer for a couple of hours in the morning. Then sliced it up.


Bagged it up 8 slices to a bag.


Of course I had to leave a few slices out for breakfast. Everything homemade, except the eggs, breakfast sausage, English muffins, & Canadian bacon.

Using Ball jar lids to keep the eggs perfect size for the English muffins.


Ready to build a sandwich.


One for Judy & one for me!


Ready to eat!


It's pretty cool when you make all this stuff yourself. All I need now is a chicken for my own eggs.


Thanks for looking!

Al
 
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pc farmer

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Great thread.  

That's one hell of a sammie.
 

tropics

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That is huge I would need a knive and fork to eat that.Looks good great job on the curing.Points

Richie
 

Bearcarver

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Looks Great Al !!


My kinda Sammy!!
-----------------


I can't find it, but I'm assuming the other thing in the Sammy is a Sausage Patty??

My last batch was 3 whole loins (27 pounds), but I Dry cure mine with TQ.

I could handle both of those Sammies right now----Been dropping a few pounds, and I'm Hungry!!! 


Great Thread, Al !!


Bear
 

SmokinAl

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Great thread.  

That's one hell of a sammie.
Thanks Adam!

I appreciate the point too!

Al
 
That is huge I would need a knive and fork to eat that.Looks good great job on the curing.Points

Richie
Thank-you Richie,

Your right It was a big sammie!

Thanks for the point!

Al
 
Looks Great Al !!


My kinda Sammy!!
-----------------


I can't find it, but I'm assuming the other thing in the Sammy is a Sausage Patty??

My last batch was 3 whole loins (27 pounds), but I Dry cure mine with TQ.

I could handle both of those Sammies right now----Been dropping a few pounds, and I'm Hungry!!! 


Great Thread, Al !!


Bear
Thanks Buddy,

Glad to hear your getting lean & mean!

Yes the other thing was a breakfast sausage ( I fixed that in the original thread, your just too damn observant)

Thanks for seeing that & thanks for the point!

Al
 

driedstick

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Dang nab it man that looks great,,,one hell of a sammy there,,, great Job 



A full smoker is a happy smokin Al 


DS
 

daveomak

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Sure looks good Al....   Excellent....   
 

SmokinAl

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Dang nab it man that looks great,,,one hell of a sammy there,,, great Job 



A full smoker is a happy smokin Al 


DS
Thanks DS!

"A full smoker is a happy smokin Al" 
    I like that!!!  Your right!!

Thank-you for the point my friend!!

Al
 
Sure looks good Al....   Excellent....   
Thanks Buddy!

Thank you for the point too!!

Al
 

HalfSmoked

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Man keep it up and I'm just going to have to stop on my way through. Trip plan has been changed to keep on down 95 to Key West now then back to Sarasota.
 

mkriet

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That looks awesome. I'm going to have to try something like this. I'm just used to making BBQ everything on the smoker. Starting to branch out with the jerk chicken. This might be next.
 

Bearcarver

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Thanks Buddy,

Glad to hear your getting lean & mean!

Yes the other thing was a breakfast sausage ( I fixed that in the original thread, your just too damn observant)

Thanks for seeing that & thanks for the point!

Al
I'm thinking that Sausage & Egg would be Awesome!!


The CB & Egg would be Fantastic!!


That would mean Sausage, CB, and Egg should be Illegal !!!


Just sayin',

Bear
 

SmokinAl

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I'm thinking that Sausage & Egg would be Awesome!!


The CB & Egg would be Fantastic!!


That would mean Sausage, CB, and Egg should be Illegal !!!


Just sayin',

Bear
Hey John, I always new you were a fan of CB, sausage, and eggs.

I thought I'd tease you a little.

Now I'm thinking WHERE'S THE CHEESE!!

I should of put some Swiss or Provolone on the sammie.

That would have had you drooling for sure!

Al 
 

SmokinAl

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Man keep it up and I'm just going to have to stop on my way through. Trip plan has been changed to keep on down 95 to Key West now then back to Sarasota.
Any time my friend, We'll put some ribs & beans on the smoker & drink some beer. A lot of beer!!

Al
That looks awesome. I'm going to have to try something like this. I'm just used to making BBQ everything on the smoker. Starting to branch out with the jerk chicken. This might be next.
Thank you m. There's so many things you can do with your smoker. Jerk chicken is one of my favorites.

Al
 

Bearcarver

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Hey John, I always new you were a fan of CB, sausage, and eggs.

I thought I'd tease you a little.

Now I'm thinking WHERE'S THE CHEESE!!

I should of put some Swiss or Provolone on the sammie.

That would have had you drooling for sure!

Al 
OMG !!

That just aint legal---Can't be!!


If you get away with it, either Swiss or Provolone would float my boat!!


Thanks for Thinking about me!!

Bear
 

twoalpha

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Great looking combo.


McDonalds will be calling you for their next breakfast sammie.

Really nice Q view  


Larry
 

travisty

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Looks insane Al! I will be trying this recipe very soon! Just as soon as we settle into the new house I think this will be the first to go into the smoker!

 
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whistech

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WOW, that Canadian bacon looks delicious and then you add the home made sausage, soft fried egg and I bet it's almost like a taste of heaven!   Great job Al.
 

SmokinAl

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Great looking combo.


McDonalds will be calling you for their next breakfast sammie.

Really nice Q view  


Larry
  Hey Larry,

Thanks for the compliment, and the point. I really appreciate it!

Al
 


Looks insane Al! I will be trying this recipe very soon! Just as soon as we settle into the new house I think this will be the first to go into the smoker!

Thanks T,

Congrats on the new house!

I'm honored to think that this will be the first thing you smoke in your new house.

Thank you for the point too!

Al
 
WOW, that Canadian bacon looks delicious and then you add the home made sausage, soft fried egg and I bet it's almost like a taste of heaven!   Great job Al.
Thank you my friend!

It was pretty freakin' good!

Al
Looking good Al. Real good. Point!
Thanks Rob!

I appreciate the compliment & the point too!

Al
Great looking all around nice job!
Thanks B!

Al
 

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