CB 2nd try

[charcoal junkie]

The 1st CB i made was good so thought i would try again.

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• charcoal junkie
• Dec 7, 2012

i did 2 loins but must of only downloaded i pic.

 

[charcoal junkie]

here they are all rubbed with Morton TQ, sea salt, black pepper, light brown sugar, and one got Creole seasoning.

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• charcoal junkie
• Dec 7, 2012

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• charcoal junkie
• Dec 7, 2012

Here they are all tucked in for an 8 day rest.

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• charcoal junkie
• Dec 7, 2012

this was done 12/5/2012

 

[charcoal junkie]

http://www.smokingmeatforums.com/t/115251/canadian-bacon-with-mortons-recipe

this is the recipe i followed i did add a few other seasonings (look @ my 2nd post on this thread)

 

[jake41]

I have found that pork loins brined in purified salt,powdered dextrose, and cure#1 if you like,makes a great canadian bacon. Put in casings and heavy smoke after 5 hrs. is great

 

[charcoal junkie]

I have had loins on smoker for the last couple hours @ about 140°. Have been use chunks of apple and mesquite smells so good outside. The internal temp when I checked 10 minutes ago was 100° going to let it get to 140°-145° before I take it off. Pics to come

 

[jake41]

WOW that looks great,makes my mouth water

 

[charcoal junkie]

thanks Jake they were very good

this is the one i rinsed

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• charcoal junkie
• Dec 19, 2012

here is the one i left alone

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• charcoal junkie
• Dec 19, 2012

 

[charcoal junkie]

here they are sliced

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• charcoal junkie
• Dec 19, 2012

i will be trying to make Ranch flavored next possibly Chipotle and Lime flavored

 

[jake41]

Sure looks great. I am trying to post my pics of Can Bacon