Sunday's Canadian Bacon Q-View

[lcruzen]

Alonng with a few other things that I didn't get any pics of I didn't manage to remember to get a few shot of my Canadian bacon smoke Sunday. Used a dry cure of Tenderquick and brown sugar and cured for 5 days.



Smoked with cherry wood for about 8 hours at 180o.



Turned out pretty good. The view below the meat looks light colored but depending on where I cut thru the meat had a much darker color. Tasted great!



I also did 2 beer but yard birds, crab stuffed mushrooms, and some Koegel vienna's(for lunch)but since i didn't get any pics it didn't really happen!

 

[cowgirl]

Looks great!

 

[smokin' joe]

They look really good!!! Curing is so much fun. Without this forum I never would have tried it.

 

[bb53chevpro]

Looks great. I can't wait til I try this. Any special tips?
Andy.

 

[lcruzen]

Just be sure to pay attention the the weight of the loin and use the proper amount of tenderquick. I tablespoon per lb. Mix some brown sugar with it and rub it on good. I then put it in 2 gallon ziplock bags and put in the fridge. Flip it over everyday for 5-7days then freshen by rinsing and soaking in cold water for an hour or so then throw it on the smoker. I go 180o for as long as it takes to reach an internal temp of 157o. usually about 6-8 hours. Pretty straight forward really.

 

[fireguy]

looks good to me!!! well done!!!

 

[striding man]

Looks mighty tasty to me! Yum!!!