Canadian Bacon

Discussion in 'Smoking Bacon' started by reinhard, Jan 5, 2015.

  1. reinhard

    reinhard Master of the Pit OTBS Member

    Cant go wrong with Pop's brine.  Turn's out great every time!!  Put these 5 pound boneless pork loins in Pop's brine for 9 days and in the smoker they went.  Put the smoker at 225 deg until the internal temp was 150 deg.  Used a mix of maple and oak chips.  Nice to put the smoker to work.  With these cold temps I finally got a break last Saturday.  [10 below today].  Here are some pics.  Reinhard




     
  2. [​IMG]

    That looks TASTY! I need to do some soon.

    Happy smoken.

    David
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    That looks mighty fine!

    So wheres those fishies? You just feeding 'em for next years catch?
     
  4. red dog

    red dog Smoking Fanatic

    Very nice batch of CB right there!
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    So ya gonna roll it in corn meal?
     

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