Sunday A.M. backbacon smoke

[t-bone tim]

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

..

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

 

[mossymo]

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

 

[homebrew & bbq]

That's some good lookin' meat!

Just one more thing to put on my list of things to try out.

 

[deejaydebi]

Looks awsome Tim as always!