Back bacon "Canadian Style"

Discussion in 'Smoking Bacon' started by sbishop, May 17, 2011.

  1. Hi guys,

    Cure 2 pieces of pork loin for 7 days per Bearcarver instructions and Rstr Hunter for answering questions...smoked till 160.

    I can't wait to dig into it tomorrow morning!




    Thanks everyone! Excellent site.
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks good, be sure to show us some pics of it sliced..
  3. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Oh man those look nice!!!  can't wait for the sliced-view
  4. They are wrap and put in the fridge for over night....BUT i did try a piece of each...oh my...ate the pieces before the wife could get the camera...HA

    one of the 2 i injected some maple syrop...both are really good!

    my smoker is a home made one, having some issues with the propane's too big..i'm picking up a smaller one tomorrow night, should do the trick!

    oh ya, the wood i'm using is maple!
    Last edited: May 17, 2011
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I think were all waiting to see the sliced shots. Interested in knowing how you liked the syrup injected one.
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice color---can't wait for the sliced shots!


  7. venture

    venture Smoking Guru OTBS Member

    Looks good.  I'm almost out and we are waiting for a pork sale.

    Good luck and good smoking.
  8. rstr hunter

    rstr hunter Smoking Fanatic

    I liked the idea of injecting syrup let us know how that turned out.  I bet the maple smoke was awesome.  Those little end pieces are great snacks.  Great job on the smoke.  Make sure to post slice pics.  Again great job. 
  9. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looks delicious!

  10. meateater

    meateater Smoking Guru SMF Premier Member

    I'm waiting for the money shot!!  [​IMG]
  11. Sorry guys for the side tracked..finally for around to slicing/packing it up this morning. Turned out great!

    Now about the maple injection....yesterday i was 50/ i'm like 75/25....It was ok yesterday...better's alright...But i think I personally like it better without the maple syrop...the other was AWESOME!

    Finally got to try my new great!

    Check out my slicer :)


    The one on the left is maple, the other one had just a little too much fat in my opinion!


  12. Anyone guess what's in the smoker currently? [​IMG]
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    It looks great, nice work with the knife.
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Very nice!!!!

    Nice Bowie Carving too!!!

  15. slimtony1974

    slimtony1974 Fire Starter

    How did the maple flavor taste like store bought maple??
  16. There was a little bit of maple, not has much as i would liked to have had....I'm thinking next time is the inject the maple syrop during the curing period but i'm not sure if that's ok or a no no. Anyone care to say?

    Took some of both to work...a lot of people loved the maple one!

  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    It won't hurt anything.
    I tried it on a Belly one time---Got very little Maple flavor, if any. I decided it was a waste of good Maple Syrup. Saw quite a few agree.

    Like I said, it won't hurt anything to try, but I'd save it for the pancakes.  [​IMG]

  18. ebay3392

    ebay3392 Newbie

    I am going to have to try me some back bacon...did you use an online recipe for curing it? I am guessing the smoking part is very low temp (180*?)due to the curing cooking it partially already?
  19. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Looks Good.


    "If it fit's, smoke it."

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