Made my first Canadian Bacon this past week.
Started with a smallish pork loin.
Weighed out the appropriate amount of Tender Quick according to the package directions and added an equal amount of sugar.
And into the fridge for a 7 day cure.
Because of Thanksgiving and plans the day after, it actually cured for 8 days, but this morning, it made its way to the smoker.
Here it is rubbed with a little olive oil, some coarse ground black pepper and a touch of brown sugar.
On to the SnP at around 190° with some hickory. The wind was HOWLING today so I had the insulated cover that I made for it on.
And tried to block the wind as much as possible.
Here it is after 7 hours when it finally made it to 150°.
Cut it in half for a look
then sliced it up.
Offered samples to the wife and kids and was greeted with overwhelming approval.
It was pretty darn good if I do say so myself. Will definitly have to do more in the future.
Thanks for looking.
Dave
Started with a smallish pork loin.
Weighed out the appropriate amount of Tender Quick according to the package directions and added an equal amount of sugar.
And into the fridge for a 7 day cure.
Because of Thanksgiving and plans the day after, it actually cured for 8 days, but this morning, it made its way to the smoker.
Here it is rubbed with a little olive oil, some coarse ground black pepper and a touch of brown sugar.
On to the SnP at around 190° with some hickory. The wind was HOWLING today so I had the insulated cover that I made for it on.
And tried to block the wind as much as possible.
Here it is after 7 hours when it finally made it to 150°.
Cut it in half for a look
then sliced it up.
Offered samples to the wife and kids and was greeted with overwhelming approval.
Thanks for looking.
Dave