Canadian Bacon "Part #2"

Discussion in 'Smoking Bacon' started by bearcarver, Nov 4, 2009.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    That 5 pounds of CB I made a few weeks ago didn't last for s__t !
    I found a nice 8.7 lb pork loin and decided to make some more.


    Whole Pork Loin:
    [​IMG]


    Sale $1.79 LB from "Giant":
    [​IMG]


    After 8 days of curing with TQ, sliced for salt test:
    [​IMG]


    Salt taste tested just right:
    [​IMG]




    8.7 lbs of pork loin ready for drying overnight in fridge for smoking tomorrow:

    [​IMG]



    Be back in a couple days with final pics.

    Thanks for keeping an eye on me,
    Bearcarver
     
  2. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    This is on the top of my list of things to do....Looks great so far
     
  3. alx

    alx Master of the Pit OTBS Member

    Nice Job.There are far worse addictions.
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looking Good...[​IMG]
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks guys,
    I can't wait. The first batch of this stuff I did just melted in my mouth, and the mouths I gave it away to.

    Gotta get ready to start smokin'.

    BC
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    That stuff is really addicting and you have to start giving it away because we just want to make it not so much on the eating it. Don't get me wrong I eat the poop out of it but making it is far more fun. Then you will move onto the really hard stuff like buckboard bacon and then you go looking for the holy grale "Pork Bellies" for the really good stuff. Once you have started looking for the bellies you are hooked and you mite as well start seeing if you can get into the Betty Ford rehab house.
    Welcome To The Addiction
    Ps. I should get a cut for sending her patiences
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    I may be a little backwards (I've been told that), because the very first meat smoke I did was an 11 LB belly. 2nd was 2 X 2.5 lb loins, and now an 8.7 lb loin. I have Buckboard Bacon in my sights, I already have the Hi Mountain cure, but I have a couple questions that I'll be asking before I tackle that. I always search and research, before I ask the questions.

    Bearcarver
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Here is the final product of my second smoking of pork loin to Canadian Bacon. I sliced 6 smoked pork chops too (about 5/8" thick). That was as thick as the slicer would go, and exactly what I wanted anyway.
    Ahhhhh---Melts in my mouth !



    Canadian Bacon after removing sausage from smoker:
    [​IMG]


    Ready for slicing:
    [​IMG]


    6 Smoked Pork Chops & lots of CB:
    [​IMG]


    All bagged up for freezing:
    [​IMG]


    Thanks to ALL,
    Bearcarver
     
  9. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Man I love the stuff!
     
  10. toxie

    toxie Meat Mopper SMF Premier Member

    Awesome job Bearcarver!! [​IMG]
     

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