Canadian Bacon time

[link]

I had a pork tender loin pack (two to a pack) and wanted to do something with it so I followed Bears Step by Step and as expected it came out awesome (thanks Bear).
Here it is after two weeks curing:


Fry test: Could have just left it like this and been happy.


After 6 hours of smoke. Used Apple pellets and a 12" A-Maze-N Tube.


I took some to the guys at work - they all loved it.
I left some at home for my wife and son - they loved it.
Took the rest up hunting - my buddies loved it.

And just like that it was gone. time to make some more.

Thanks for looking

Link

 

[SmokinAl]

Excellent looking CB!
Very nicely done!
Al

 

[SmokinAl]

Excellent looking CB!
Very nicely done!
Al

 

[pc farmer]

That looks great.

 

[griz400]

Nice job and points to you on that bacon ... I am going to make some shortly .. going to make it from loin and tenderloin also .. again .. very nice job ...........

 

[browneyesvictim]

Great job! Funny how it disappears, huh?

 

[link]

Thanks for the comments. Yeah, it sure disappeared fast. I did not plan on it all being gone. I need to get some more going. On the plus side I have 20lbs of bacon ready to smoke this weekend.

 

[GaryHibbert]

That is GOOD looking CB. Man it sure went fast!
Gary

 

[pugsbrew]

Looks great. How did you smoke it, and what temp did meat get to during smoking? Is it safe to eat uncooked?

 

[link]

I followed the steps here https://www.smokingmeatforums.com/threads/canadian-bacon-dry-cured-step-by-step.176177/. Cannot go wrong with this.