Discussion in 'Smoking Bacon' started by turkey mama, Jan 17, 2012.

  1. Finally figured out the new phone to get pics off.  Well this weekend we smoked 14 lbs of Canadian Bacon to be shared with our neighbors.  After 8 days in dry rub cure of TQ, Brown Sugar and Maple Sugar, then rolled in Maple Sugar for a night in frig we smoked it at 225/235 for about 2 1/2 hrs with Maple & Apple wood chips, then sliced on Sunday.  Yummy, Yummy.  Why eat regular baccon when Canadian Bacon is so much better for you. 

    Next weekend 25 lbs of Venison Summer Sausage and the the following weekend Venison Hot Sticks. 

    Best way in the world to pass the Winter in the Northwoods, accept when we make Maple Syrup in March/April.[​IMG][​IMG]
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks delicious, just need a couple of eggs & an English muffin!
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nice Job!...JJ
  4. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    looks great !!!!!!
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks like the phone is not the only thing you figured out. Nice job 
  6. Looks you'll be making it again and again!
  7. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Thanks for the Qview,   Nice Job!
  8. Nice looking CB. CB, Egg and cheese on a bagel is household favorite
  9. Thanks everyone.  I love this forum, it has helped me sooooo much with smoking meats.  There is so much information and helpful hints to be gotten from all of the members.  Everyone helps to build the beginners confidence and allow us to experiment and succeed. So  Thanks all of you fellow smokers from the bottom of my heart.  I am hooked.
  10. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  excellent Job
  11. venture

    venture Smoking Guru OTBS Member

    Slice it thin, give me some smoked cheese, a butter cracker and a cold beer?

    Those look like pork sirloin roasts.  I really like those.  Lean, tender, juicy, and the price is right as compared to the rest of the loin!

    Good luck and good smoking.
  12. Venture, actually its the center cuts out of a whole pork loin.  I've done these about 6 times now and they turn out awesome.  Very lean and tasty.[​IMG]

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