First try at this, but since everyone else is makin' bacon...
Mixed up a batch of cure rub (Hab's)
(used granulated garlic and onion instead of powder because that's what I had)
(http://lh4.ggpht.com/_OWAlOFdBvAg/TQTiy6XkP6I/AAAAAAAABLc/IDG0X49ajwY/s800/WP_000193.jpg)
Wasn't sure how well to trim it (?) so I trimmed the heck out of it.
Cut off the "chain" and trimmed every bit of "silver" I could get at...
(http://lh4.ggpht.com/_OWAlOFdBvAg/TQTizlc5GAI/AAAAAAAABLg/6AtoWC1Bo50/s800/WP_000196.jpg)
All bagged up, and into another leak-insurance bag.
Did this yesterday, so 5 days to go...
(http://lh5.ggpht.com/_OWAlOFdBvAg/TQTizl6CfbI/AAAAAAAABLk/uj1GJINCYHg/s800/WP_000199.jpg)
Nice trim work on that loin Hal. I used granulated garlic on my last batch and probably should have cut back on the amount slightly from the original recipe. The garlic is a bit more noticeable than normal but still very tasty!
Hal makes it a triple feature on the bacon channel and not to be outdone OU812 makes it a quadra feature.
It is definitely a bacon makin' weekend!
I need to check the garlic I used...
Your trim job looks better than mine! I deleted the photo I took of it.
You're in for a treat Hal. Did my first Canadian bacon using Hab's rub the other day and between my Son's family and DW and I it didn't last 2 days ;D ;D Need to start another one. It's worth the wait!!