Sunday A.M. backbacon smoke

Discussion in 'Smoking Bacon' started by t-bone tim, Nov 26, 2007.

  1. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Hey all...haven't had time to post a smoke in awhile very busy with work and such....anyhow we had a sale on boneless loins at work , whole vac packed for $ 1.99 / lb ...so of course I was thinkin backbacons [​IMG] ..

    well I cured them with buckboard cure for 6 days , turning once per day , then I washed them and let them sit uncovered overnight in the fridge , to dry up .

    I seasoned them with a good shake of blackpepper and some garlic powder and threw them in my trusty MES @ 175 with hickory for smoke and a fatty for approx 5 hrs and pulled them at 152 *....the results are 23 # of some very tasty canadian backbacon ...very yummy ...a must try for anyone who hasn't tried it yet .

    Here's the q-view [​IMG]
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  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    T-bone Tim
    This has always interested me, I am going ot have to try this sometime. Good looking pics !!!
     
  3. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    That's some good lookin' meat! [​IMG]

    Just one more thing to put on my list of things to try out. [​IMG]
     
  4. deejaydebi

    deejaydebi Smoking Guru

    Looks awsome Tim as always!
     

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