Canadian Bacon

[Winterrider]

Canadian Bacon "Bear style"
First batch made, I think turned out well.
8.13# pork loin cured up for 14 days, seasoned and an overnight rest.

Smoked to an IT of 146° with hickory/oak/cherry combination.

All sliced and ready for family and friends.

Will definitely make again.

 

[smokerjim]

looks great bet it taste even better

 

[JJS]

Looks delicious

 

[JC in GB]

Nice work. Looks great!

 

[chopsaw]

Nice job Winter . I use all the curing methods I've learned from this forum . I like Bear's method on the loins .

 

[GaryHibbert]

That's sone fine looking bacon. Real nice job.
I made my CB using Bear's method too--fantastic results. you're going to love it.
Gary

 

[indaswamp]

Awesome! I love Canadian Bacon. I just recently made 35# of it seasoned with Cajun Ham Spice Rub. I cook to 140*INT and let it rise to 145* to finish. Always juicy, juicy...

Good choice of woods too....

 

[MBW]

Canadian Bacon "Bear style"
First batch made, I think turned out well.
8.13# pork loin cured up for 14 days, seasoned and an overnight rest.
View attachment 393632
Smoked to an IT of 146° with hickory/oak/cherry combination.
View attachment 393633
All sliced and ready for family and friends.
View attachment 393634
Will definitely make again.

what is bears

 

[indaswamp]

what is bears

Canadian Bacon by member Bearcarver....
Here ya go:
https://www.smokingmeatforums.com/threads/canadian-bacon-dry-cured-step-by-step.176177/

 

[Winterrider]

Thanks all, and for the likes. Taste's great...

 

[HalfSmoked]

There you go and now you won't look back. Or buy any from the stores. Following that Bear works for me.

Warren

 

[Bearcarver]

Looks Great, Winter!!
Nice Job!
Like.
I'm curing a big Shoulder right now, but this time it's gonna be "Pulled Butt Ham".
Haven't had that for a long time, and it's Awesome!!

Bear

 

[Hawging It]

Looks Tasty!!