Canadian Bacon

[ol' smokey]

I started with an 8.5 Lb loin. Trimmed some fat off but not much. My shoebox size containers will accept 1/2 a loin so I cut them in half. Rubbed them Mortons Sugar Cure. One of the halfs got a dose of real maple syrup a friend had given me. Into the fridge for 7 days and turning every 2 or 3 days. Then I rinsed both off and soaked in cold water for about 1/2 hour while I got the bradley up to 130*. Pat dried the loins and into the smoker they went. With the dampers wide open it only takes about an hour for a nice sticky (pellicle) to form. Then I put the smoke on for 6 hours. After the smoke I cheat a little and put them in the oven at 180* with a temp probe in one. Set the oven to turn off when the internal temp reaches 150*. I then take them out wrap in foil and place in the fridge to cool. Next day I slice and package. Here's the Qview.

Cured and on racks for smoking


After the drying the smoke begins


About half way done


After cooling and ready for slicing


Vacuum packed and ready for the freezer


Hope ya'll like em, thanks for lookin'

p.s. Just started a belly will be ready next weekend.

 

[irishteabear]

They look really good. Nice job.

 

[tld]

Looks really good.

 

[carpetride]

Looks great I'm going to have try some of this.

 

[jerseyhunter]

Just like the pudding, My T Fine.

 

[bassman]

Good looking bacon. Thanks for the Qview.

 

[pineywoods]

Those look fantastic nice job

 

[fire it up]

They looked great.
I almost hate looking at others pictures on here because there is no way to reach through the screen and taste a little sample, and everything always looks so good.
Going to have to order some tender quick and sugar cure, and saltpeter as well. Noone around here carries that.
Can't wait to see when you get the belly finished.

 

[boomer01]

Looks great, I'm excited to see the belly when it's done!

 

[rw willy]

Very nice!

 

[pignit]

Shweeeeet!