Canadian Bacon

[BrianGSDTexoma]

I kind of forgot I had the pork loin curing. Went a few over two weeks but no harm. I used Eric's spice rub on it, Eric Rub. Was not sure about flavor so went light with it but it was really good. Will use more next time. Smoked in RECTEC low smoke for 3 hours than 250 to finish. Wow did it turn out good. Has a great smoke flavor. I remembered to wear my cut proof gloves this time while using slicer. Not real sure how thick to go so did in 3 different thickness. Now I got to figure out how to package? Maybe divide with parchment paper? Dont really want to use a bunch of bags.

 

[JckDanls 07]

Now I got to figure out how to package

Oh Boy... I see an enabling moment.. Don't have a vacuum sealer ??

 

[pushok2018]

This CB looks great! Nicely done.

 

[SmokinEdge]

Looks great Brian nice work there.
The spice rub seems strange even a bit wrong, but man does it work well. Use it full strength next time, you will be rewarded.

 

[Astralogics]

Great work Brian, looks wonderful! Got me debating making some on top of the beef bacon. Though I suppose you can never have too much bacon!

 

[R Blum]

Where does one buy lion meat? Lol

 

[JckDanls 07]

At the Lion Store... DUHHHHH.. LOL

 

[millerbuilds]

I kind of forgot I had the pork lion curing. Went a few over two weeks but no harm. I used Eric's spice rub on it, Eric Rub. Was not sure about flavor so went light with it but it was really good. Will use more next time. Smoked in RECTEC low smoke for 3 hours than 250 to finish. Wow did it turn out good. Has a great smoke flavor. I remembered to wear my cut proof gloves this time while using slicer. Not real sure how thick to go so did in 3 different thickness. Now I got to figure out how to package? Maybe divide with parchment paper? Dont really want to use a bunch of bags.

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Brian, that looks great. I recommend laying them on a cookie sheet to freeze then dropping in a vacuum bag and sealing. Freezing them that way keeps them from freezing together.

Nice work!
- Jason

 

[voyager 663rd]

Indeed. Flat on a cookie sheet till frozen then bag 'em. Even if they stick together a bit when taken out, a quick drop on the counter will separate the slices.

 

[jcam222]

Looks fantastic man!!

 

[jcam222]

Oh Boy... I see an enabling moment.. Don't have a vacuum sealer ??

Ha you are too late, he was enabled into a new chamber vacuum sealer awhile ago

 

[DRKsmoking]

Looks great Brian, you will have some great meals with all of that .

David

 

[BrianGSDTexoma]

Oh Boy... I see an enabling moment.. Don't have a vacuum sealer ??

Thanks Keith. It just me and would use a lot of bags to divide.

 

[BrianGSDTexoma]

This CB looks great! Nicely done.

Thanks

 

[BrianGSDTexoma]

Looks great Brian nice work there.
The spice rub seems strange even a bit wrong, but man does it work well. Use it full strength next time, you will be rewarded.

Thanks Eric. I still amazed at the smoke flavor I got. I'm thinking that be good on some other things.

 

[BrianGSDTexoma]

Great work Brian, looks wonderful! Got me debating making some on top of the beef bacon. Though I suppose you can never have too much bacon!

Thanks Aaron. Go for it!

 

[BrianGSDTexoma]

Where does one buy lion meat? Lol

Nice Catch!

 

[BrianGSDTexoma]

Brian, that looks great. I recommend laying them on a cookie sheet to freeze then dropping in a vacuum bag and sealing. Freezing them that way keeps them from freezing together.

Nice work!
- Jason

Thanks Jason. Great idea!

Indeed. Flat on a cookie sheet till frozen then bag 'em. Even if they stick together a bit when taken out, a quick drop on the counter will separate the slices.

Thanks

 

[BrianGSDTexoma]

Looks fantastic man!!

Thanks Jeff.

 

[BrianGSDTexoma]

Looks great Brian, you will have some great meals with all of that .

David

Thanks David! Just had a egg McMuffin.