Bacon and Canadian bacon

Discussion in 'Bacon' started by fullsmoke, Apr 10, 2016.

  1. fullsmoke

    fullsmoke Meat Mopper

    Have it all rubbed with cure first time doing Canadian bacon
     
  2. fullsmoke

    fullsmoke Meat Mopper

     
  3. fullsmoke

    fullsmoke Meat Mopper

    . Getting ready to go on smoker
     
  4. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Can't wait to see the results. :popcorn
     
  5. fullsmoke

    fullsmoke Meat Mopper

     
  6. fullsmoke

    fullsmoke Meat Mopper

     
  7. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks good. How did you like the results?
     
  8. fullsmoke

    fullsmoke Meat Mopper

    I was very happy with out come taste great
     
  9. what did you use for the rub on the back bacon and how long did you brine the loins for before going into the smoker
     
  10. fullsmoke

    fullsmoke Meat Mopper

    I did the cure and black pepper and Cayanne pepper it cured for 6 days
     
  11. I just did 6 lbs in a dry rub of pink salt coarse pepper onion powder and garlic powder  in the fridge turning it over every day for 12 days  then into the smoker  after a good wash and let it stand for a day to get sticky finish then into smoke for 6hrs of maple came out not to bad   certainly cheaper that buying store bought
     

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