Canadian Bacon

[craig chamberlain]

This is the first time I smoked Canadian Bacon so I tried it with a small pork loin(2 1/2 lbs.).I went by Cowgirl's recipe and it came out perfect.
I only wished I would of done a bigger piece of meat, next time I will.

just got done curing it 6 days.

put course ground pepper on meat and getting ready to put in smoker.

Smoked meat at 220 degrees until internal temperature reached 160 degrees.

finished meat,small but tasty,will do alot bigger chunk next time.

 

[bbq bubba]

Look's good Craig, i love that stuff!!

 

[cowgirl]

Looks great Craig.

Glad it turned out for ya!

 

[cajun_1]

Lookin' good ... Enjoy ...

 

[charles1056]

Looks great Carig. Don't suppose you have the link to the recipe handy!?!

 

[lcruzen]

What time is breakfast Saturday morning?

Lou

 

[craig chamberlain]

Here you go Charles,I don't think Cowgirl would mind.
http://cowgirlscountry.blogspot.com/...ian-bacon.html

 

[craig chamberlain]

I don't think there will be any left by Saturday morning Lou,it was so small.
My wife is getting ready to fry some up now,maybe next time.

 

[cowgirl]

Charles, it's also posted here in the bacon section....
http://www.smokingmeatforums.com/for...ad.php?t=11250

 

[craig chamberlain]

thanks for posting this one cowgirl (aka Patty).
I knew there was one here but didn't have it handy.
I didn't do mine in brine this time but am going to next time,although I was happy with the dry cure that you posted.

 

[cowgirl]

You're welcome Craig....my little blog can be hard to navigate. (mainly because I have no clue how to make a blog)

Sure glad the bacon turned out for you.

 

[charles1056]

Thanks, Patty. Been thinking about making some. I certainly do enjoy eating it.

 

[cowgirl]

You're welcome Charles.