Sunday's Canadian Bacon Smoke

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lcruzen

Master of the Pit
Original poster
OTBS Member
Apr 16, 2007
1,023
10
Hell, Michigan
Had this pork loin curing all week and got it on the GOSM this morning. Using cherry for the smoke.





Smoked at about 180 for about 6 hours.





Came out pretty good.
 
looking good dude..........i have a whole one now in the freezer i need to do.......hmmmmm...mabe for the gathering...........
 
Good looking bacon!
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Nice Job Cruz. Looks like your cure went right to the center. I need to do another one soon, but am checking into getting a belly this time.
 
Nice C B , that is always good.
 
I've brined a pork loin overnight and then smoked. You had this curing all week? What does the taste become? I guess I just need some more details on this. Would be interesting to try.
 
looks like great can. bacon!!! any tips on your curing for us who havent done can.bacon yet? great job!!!
 
WC, I'm checking on bellies also im my area. Let me know what you find and what pricing is like. I wanna do a slab next time also.

Lou
 
Pretty much tastes like lean ham. This is my procedure.

1 tablespoon of Morton's Tenderquick salt cure per lb of pork loin. In this case it was 7.5 lbs. I mixed the cure with about a handful of brown sugar. Cut the loin in 1/2 and then rubbed each 1/2 with 1/2 the cure mixture making sure to spread the cure evenly on each piece. Then put loins in a 2 gallon ziplock bag then into the fridge. Every day turn the meat over so the cure continues to penetrate to the center of the meat. After 7 days rinse the meat off real good and then soak in cold water for 2 hours changing the water every 1/2 hour. Then into the GOSM at 180o with your wood of choice. I used cherry this time but hickory works very well also. Smoke at 180o until an internal temp of 160 is achieved. That's about it.
 
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