Im forming a pellican???????????

[white cloud]

It don't look like a loin to me either. But it looks good.

 

[scotty]

If you were sitting in that mud for 10 days you would look the same i'll bet

BTW its not a tenderloin. Just the end part of a whole loin

 

[crewdawg52]

I rest my case!

 

[mr bill]

It will not take nearly as long if you turn the fan on. :D:D:D

 

[scotty]

Fast lense on the camera

 

[bigarm's smokin]

Scotty, I believe that your original question was something like, how long does it take to form the shiny surface on the meat in order for the smoke to penetrate evenly and properly.

When I take the belly bacon out of the brine, I dry with paper towels, coat profusley with black pepper and place in the cold smoke shed with a large fan blowing the air around for about 2 or 3 hrs. It seems to take quite a long time to dry enough. Hope this helps.

 

[richtee]

I knew SOMEONE would save this thread... good to see you T!

 

[scotty]

Experimenting has shown me that terry is cprrect
Thanks terry

 

[scotty]

I just finished it and sliced it. The pictures are in Miss Rockys camera and i dont know how to down load them

Wail till you see the results.
The taste is even better than it looks

 

[scotty]

hrer is the finished buckboard canadian made from pork loin

 

[walking dude]

i thought buckboard was made from a boneless butt, and candian bacon from the loin???

but anyhooters scotty, i spit my adult beverage ALL over my monitor. i KNEW what you was trying to say, just struck me funny........

Great looking bacon no matter WHAT its called

 

[walking dude]

opps, guess i should read the WHOLE thread. my bad scotty..........lol

 

[venture]

Nice looking meat. Even if my pants feel like my leg is being pulled out of them?

 

[scotty]

The stuff tasted good after we pulled off the feathers

 

[curious aardvark]

lol looks like good something. Not sure if it qualifies as bacon.
Gammon maybe ?
Do you have gammon in the states ?
It looks just like the stuff you've got there ;-)

For the record Cured salmon seems to form a decent pellican in about 2 hours in the fridge or a similiar cool place.
Fridges are natural dehydrators.