First Canadian Loin Bacon with Q view

[thatcho]

So first off i want to say Thank You to DaveOmak for the assist. It just goes to show how helpful this forum is and speaks volumes of its members!

So luckily me and Dave use the samme cure (Excalibur blue ribbon maple).

So took 2 pork loins averaged out to 6 lbs total. Worked out to 10 days in cure, rinsed and soaked for1 hour. Put in fridge to form pellicle then gave 2 coats of Real Maple syrup and a light dusting of CBP.

Now into smoker where temp is 40deg onthis Colorado evening smoke is mix of Maple and Alder(all from Todd).

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• thatcho
• Oct 22, 2015

Also happy to announce my wife is the bestest or she just likes my belly bacon LOL. She suprised me with n this

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• thatcho
• Oct 22, 2015

 

[daveomak]

I need to get that book... and the loin looks good too.....


Dave

 

[driedstick]

Lookin good so far,,,,, Yeppers I need that book also. 

A full smoker is a happy smoker 

DS
 

 

[thatcho]

Ladies and gentlemen the final Q view.

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• thatcho
• Oct 24, 2015

All sliced up into 1/4 inch slices (really need a slicer)

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• thatcho
• Oct 24, 2015

Can't forget the fry test! :drool

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• thatcho
• Oct 24, 2015

And finally all vac packd with Lisa's bags.

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• thatcho
• Oct 24, 2015

Gotta say 6 hours of Alder cold smoke was plenty. Perfect salt n sweet not so much on maple flavor but definitely will do more!

Thanks and good evening