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Courser
06-23-2013, 06:20 PM
Here's my newest version of pork loin Canadian Bacon.
It's a very standard dry cure. 1TBS Tender Quick per pound, 1 TBS brown sugar per pound. Cured for 10 days. It needed a one hour soak to get ride of a bit of salt. Then vac packed half with just a Maple syrup coating for a day and the other half was the same except coated with maple syrup and cracked black pepper.
I finished it with a 5 hour hot smoke in the GMG DB with the Amazen smoking tube going full bore. pulled when IT hit 145.http://bigpawprints.zenfolio.com/p361803226/h67d24656#h6c4b6701

Courser
06-23-2013, 06:22 PM
Guess I need to read about posting photos....

TentHunter
07-04-2013, 05:58 AM
Guess I need to read about posting photos....

Hopefully you'll be able to get your pics posted soon! :)


Here are a couple threads to help:

http://www.pelletsmoking.com/pelletsmoking-com-gallery-10/posting-your-own-images-forum-showing-current-process-photobucket-3833/

http://www.pelletsmoking.com/pelletsmoking-com-gallery-10/how-post-pictures-hat-tip-flbentrider-writing-3818/

Big Poppa
07-04-2013, 06:01 AM
torture without pics! sounds great