Canadian Bacon

[reinhard]

Cant go wrong with Pop's brine.  Turn's out great every time!!  Put these 5 pound boneless pork loins in Pop's brine for 9 days and in the smoker they went.  Put the smoker at 225 deg until the internal temp was 150 deg.  Used a mix of maple and oak chips.  Nice to put the smoker to work.  With these cold temps I finally got a break last Saturday.  [10 below today].  Here are some pics.  Reinhard

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• reinhard
• Jan 5, 2015

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• reinhard
• Jan 5, 2015

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• reinhard
• Jan 5, 2015

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• reinhard
• Jan 5, 2015

 

[themule69]

That looks TASTY! I need to do some soon.

Happy smoken.

David

 

[foamheart]

That looks mighty fine!

So wheres those fishies? You just feeding 'em for next years catch?

 

[red dog]

Very nice batch of CB right there!

 

[foamheart]

So ya gonna roll it in corn meal?