First Canadian Loin Bacon with Q view

Discussion in 'Bacon' started by thatcho, Oct 22, 2015.

  1. thatcho

    thatcho Meat Mopper

    So first off i want to say Thank You to DaveOmak for the assist. It just goes to show how helpful this forum is and speaks volumes of its members!

    So luckily me and Dave use the samme cure (Excalibur blue ribbon maple).

    So took 2 pork loins averaged out to 6 lbs total. Worked out to 10 days in cure, rinsed and soaked for1 hour. Put in fridge to form pellicle then gave 2 coats of Real Maple syrup and a light dusting of CBP.

    Now into smoker where temp is 40deg onthis Colorado evening smoke is mix of Maple and Alder(all from Todd).


    Also happy to announce my wife is the bestest or she just likes my belly bacon LOL. She suprised me with n this
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I need to get that book... and the loin looks good too.....


    Dave
     
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Lookin good so far,,,,, Yeppers I need that book also. 

    A full smoker is a happy smoker 

    DS
     
     
  4. thatcho

    thatcho Meat Mopper

    Ladies and gentlemen the final Q view.

    All sliced up into 1/4 inch slices (really need a slicer)


    Can't forget the fry test! :drool


    And finally all vac packd with Lisa's bags.

    Gotta say 6 hours of Alder cold smoke was plenty. Perfect salt n sweet not so much on maple flavor but definitely will do more!

    Thanks and good evening
     

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