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Canadian bacon

crazymoon

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Just did a batch of bacon using a 10# pork loin. I used Bear's recipe and brined for 10 days,then smoked for 4 hours with apple .I then used my sous vide for 4 hours at 140*
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I sliced with a large steaking knife as I was too lazy to use/clean my slicer ! :)
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Vac sealed in portions for some yummy breakfasts ! Thanks for looking ! CM
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DRKsmoking

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Very nice, some good eats for sure. Is that just salt and pepper on the top

I just put up 4 boneless pork sirloins yesterday ( dry cure ) Added Maple extract to one to see how it comes out
Ready to smoke in 11 more days

David
 

Fueling Around

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I would help eating that batch.
I make a lot of loin bacon.
My cure is evolving over the years. Once i get it where I like it I will post the formula.
Very creative smoke and finish.
I don't have a Sous Vide so I use the pellet pooper to get to the pasteurization temps without drying the loin.
 

tx smoker

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Wow...that looks good. Really nice color on that meat. Well done sir and I too follow Bear's method when making mine. It's hard to beat.

Robert
 

chopsaw

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Looks great . I like mine just warmed over . Keeps it nice and juicy . You're in for some good breakfast , but dipped in some warmed up BBQ it makes a great lunch too .
Nice work bud .
 

Bearcarver

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Looks Outstanding, CM!!
I'll bet that added SV makes it even better!!
Nice Job!
Like.

Bear
 

DRKsmoking

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David, Cracked black pepper,garlic powder and onion powder using Bear's recipe.
Thanks, I was just wondering . As I mentioned , I have 4 curing . 1 with Maple extract,
might coat one like you did and the other 2 regular

Thanks

David
 

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