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
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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
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