Hot Smoked Bacon Loin taking a long time

[Jabiru]

How longgggg? I feel like I am cooking a roast

Been on for 4 1/2 hrs and internal is sitting at 125F, seemed to even stall at 119F.

Brined the Pork loins using Pops Brine for 12 days. Popped them into cold smoke for 4 hours. Then popped into smoker running 175F, turned it up to 185F about 30 minutes ago to try get the internal temp up.

Checked the loins at 4 1/2 hours and they almost look like roasts..

From what I have read on the forum and our taste I am aiming for 150F internal.

 

[SmokinAl]

Since your making Canadian bacon, I always run the smoker at 225.
There really is no fat to worry about & your just looking for an IT of 145.
Crank it up & finish it off.
Here is one I did a while back:
https://www.smokingmeatforums.com/threads/canadian-bacon-lots-of-qview.242914/
Hope this helps!
Al

 

[Jabiru]

Thanks Al, up she goes to 225. Thats a great post, wish i read it yesterday. I will follow your method next time, that bacon looks so good.

internal heading up nicely now.

 

[Jabiru]

Came out pretty good. Going to taste test for lunch.