Canadian bacon

[crazymoon]

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*

I sliced with a large steaking knife as I was too lazy to use/clean my slicer ! :)

Vac sealed in portions for some yummy breakfasts ! Thanks for looking ! CM

 

[SmokinEdge]

Looks delicious! Nice job.

 

[DRKsmoking]

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]

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.

 

[sawhorseray]

That is one fine looking batch of CB, nice work! RAY

 

[crazymoon]

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

David, Cracked black pepper,garlic powder and onion powder using Bear's recipe.

 

[pushok2018]

Nice looking CB! Like!

 

[tx smoker]

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]

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]

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

Bear

 

[daveomak]

A Practical Guide to Sous Vide Cooking (douglasbaldwin.com)

 

[Bearcarver]

A Practical Guide to Sous Vide Cooking (douglasbaldwin.com)

Good one Dave!!
That's the only Sous Vide book I got !!
Love It !!

Bear

 

[DRKsmoking]

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

 

[crazymoon]

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

David, I'll be watching !

 

[Oceantoad]

Thanks for sharing your product. Looks darn tasty. Pardon my ignorance on this subject, but who is Bear and how can I get a peek at his procedure for this? Thank you

 

[BigW.]

Thanks for sharing your product. Looks darn tasty. Pardon my ignorance on this subject, but who is Bear and how can I get a peek at his procedure for this? Thank you

Bear's "Step by Step" Index

Bear's "Step by Step" Index I made this index, because a lot of guys use my "Step by Steps", and I couldn't get them all in my Signature. Then I'd have to find the one I had that best suited what they were wanting to do. At times it has taken me forever to find one of my Step by Steps that...

www.smokingmeatforums.com

 

[Oceantoad]

Thank you for the information. Definitely going to look into this.

 

[Bearcarver]

Thanks for sharing your product. Looks darn tasty. Pardon my ignorance on this subject, but who is Bear and how can I get a peek at his procedure for this? Thank you

Here's one of my Newest Canadian Bacon. Pretty much like what CM made here:
*New------Canadian Bacon

Bear