First canadian bacon-ShooterRicks-Q-View

Discussion in 'Smoking Bacon' started by alx, Mar 29, 2009.

  1. alx

    alx Master of the Pit OTBS Member

    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
     
  2. m1tanker78

    m1tanker78 Meat Mopper

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

    Tom
     
  3. shooterrick

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

    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!
     
  4. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Nice job. Congrats on your first of many cb cures. [​IMG]
     
  5. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    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.
     
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good congrats it sure is good stuff [​IMG]
     
  7. alx

    alx Master of the Pit OTBS Member

    fixed it....accidently deleted pics.
     
  8. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

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

    vtanker Meat Mopper

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

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