Canadian Bacon......MAKstyle

[KyNola]

2 1/4 pound pork loin been curing for 6 days. Time to smoke it!
All tied up to get that nice round shape.

It's in the MAK getting hypnotized with hickory smoke to an IT of 145. Finished pics coming soon so stay tuned!

 

[TentHunter]

Ooh..... I'll be watching and waiting for this to be done and more pics posted...

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Is it done yet?

 

[Big Poppa]

THis should be great!

 

[Deb]

Nice KyNola! what did you use for a recipe?

 

[KyNola]

Deb,
I used Habs's original recipe.

Habs is Habanero Smoker on the Bradley Smoker Forum. I am including a link to the recipe on the Bradley Smoker recipe website.
Canadian Bacon

It is incredibly easy. Should be coming out of the MAK soon.

 

[Deb]

That's an awesome recipe. I haven't done any for awhile. That was the first thing I ever cured

 

[KyNola]

And it's out! Will have to wait until at least tomorrow to see the sliced photo as it needs at least a day to let the smoke say hello to the entire piece of loin. Here is a photo of the finished product.

I guarantee the inside will be a very pretty pink color.

 

[squirtthecat]

Nice . . .

 

[TentHunter]

I'm gonna have to do one of these! I love it!

 

[Big Poppa]

another home run!

 

[KyNola]

And sliced!
Two photos of the sliced product.

Hand sliced with the 14 inch blade Graton by Forschner. In the time it would have taken me to get my big electric slicer out, slice the CB and then clean the slicer and put it away, I was able to slice it with the Graton. That knife is a great knife to have in your kitchen.

 

[Deb]

beautiful Larry!

 

[Big Poppa]

Larry knocking it out of the park again

 

[TentHunter]

Thanks for posting the recipe source. I am definitely trying this one.

Another truly great thread!

 

[KyNola]

Thank you all. Gotta another bacon in mind when the time will allow. Stay tuned to the MAK Bacon Channel!

 

[Big Poppa]

we have the Bacon Channel and the Sausage channel Nice!