Canadian Bacon for Easter

Discussion in 'Bacon' started by jrod62, Apr 6, 2012.

  1. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Got a Pork Loin.  Cut it in half, smoke one half and the other half went  into the cure brine for 10 days.

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    here it is with some rub on it.

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    got my AMNPS going

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    started with lot of white smoke and within few minutes it went down to nice blue smoke. [​IMG]

    well forgot to get a picture of the CB in the smoker. will get one before I take it off my side firebox smoker and

    put it in my UDS. going to cold smoke it for 4 or 5 hours then move it to the UDS and smoke it to 140 IT.

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    Last edited: Apr 6, 2012
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Waiting on the Qview!
     
  3. Hello? Q view? LOL
     
  4. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

       put it in the UDS after 5 hours of cold smoke . got the IT up to 130 right now

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    here the CB with some Bottom round roast that for dinner tonight. (got another post going on them) so you

    might have seen these pictures in that one.

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    be back later.............[​IMG]
     
    Last edited: Apr 6, 2012

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