First Canadian Bacon Smoke

Discussion in 'Smoking Bacon' started by roklimo, Dec 12, 2011.

  1. roklimo

    roklimo Smoke Blower

    Brined well trimmed boneless porkloin for 48 hrs.  Rinse and dried an left in refrigerator for 24 hrs.

    Smoked at 180°F for about 4.5 hrs to an internal temp of 145°F.

    Used mixture of apple and oak for smoke.

    [​IMG]

    Ready to take out...

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    Slice up and vacuum packed.

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    Stuff is delicious!
     
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Delicious looking hunks a pork! [​IMG]
     
  3. big andy a

    big andy a Smoking Fanatic

    Great looking!

    Curt.
     
  4. shooterrick

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

    Looks great!  I love doing CB. 
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Your bacon looks good now send me some for tasting.
     
  6. bigcase

    bigcase Smoke Blower

    Excellent, that looks mighty tasty!
     
  7. venture

    venture Smoking Guru OTBS Member

    Those look great to me.

    ShooterRicks and Cowgirl's comments mean more, though!

    I will be doing Canadian Bacon this week for Christmas gifts for the neighbors who tolerate my smoke all year.  Smoked cheese is aging as we speak.

    Good luck and good smoking.
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job!
     
  9. papagreer

    papagreer Meat Mopper

    Well done, that is on my to do list. 

    Chris
     
  10. bmudd14474

    bmudd14474 Guest

    Looks like a great job to me.
     

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