First canadian bacon-ShooterRicks-Q-View

[alx]

3 pound loin for practice



Smoked with Red Oak and Cherry at 225-pulled at 160



breakfast

eating this while posting




Thanks for help-This stuff is AWESOME-It has developed more character overnight and has excellent smoke flavor.I cured five days-would it have been pinker if cured longer-i liked the flavor-not salty-Thanks

 

[m1tanker78]

Looks good Alex, I haven't developed the courage to try CB yet. Congrats on your success.

Tom

 

[shooterrick]

I just smoked a batch today to and I cured from Sunday to Sunday this time just cause I didnt have time when the minimum was up. It was very pink inside and since ya cant overcure if ya measure right from the start it wont hurt to leave longer.
Looks Good!

 

[irishteabear]

Nice job. Congrats on your first of many cb cures.

 

[bassman]

Good looking bacon. I'm with you, the next time I'll leave it in maybe 7 days. If it's too salty, you can always soak in fresh water for a few hours.

 

[pineywoods]

Looks good congrats it sure is good stuff

 

[alx]

fixed it....accidently deleted pics.

 

[DanMcG]

Thanks for sharing the Q-view Alx, it looks great.

 

[vtanker]

That really turned out great. Would like to have tasted it