Yeah i might as well join in :D
Got a loin for some chops and Canadian bacon.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01086.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01084.jpg)
Might as well snack too ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01085.jpg)
My 2 lb loin for CB. Not doing the norm like most do ;)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01093.jpg)
See ya later for smoke. Prob around 01/02 or 03
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01094.jpg)
The NePaS twist strikes again! ;)
He's at it again!! I was thinking you was doing belly bacon with the thread title
Quote from: Tenpoint5 on December 20, 2010, 09:44:05 AM
He's at it again!! I was thinking you was doing belly bacon with the thread title
:D
Gotta keep Ya'll on yer hoofs
I know! I know!
Pick me teacher!
Huh? Y'all explain this to me...
Is that sucker butterflied? Or what?
I'm all ears...or eyes what ever I'm following this one.
Keep us updated!
Could this be another "secret" recipe in the making? I think I see some evidence of brown sugar on the cutting block. Got this channel all logged in to watch.
Yea! I'll be watching too! I'm hoping for a good kitchen scale for Christmas and If I don't get it I'll be buying it myself real soon and hopefully soon trying to make some CB. ;D
Pulling the CB out early, just got allot going on so might as well git r done
Rinsed and suspended to get a pellical.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01181.jpg)
Fridge for 14 hours
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01182.jpg)
Looking good! ;D
So as you probably can see, I am relatively new to this site, as I was recently invited to join...so excuse my ignorance when I ask...is Canadian Bacon simply the loin, but baconized?
Quote from: Poolshark on December 29, 2010, 11:22:03 AM
So as you probably can see, I am relatively new to this site, as I was recently invited to join...so excuse my ignorance when I ask...is Canadian Bacon simply the loin, but baconized?
Yep.
Just a pork loin cured then smoked.
Some call it back bacon.
Poolshark, welcome my friend and a good question. The short answer is yes. You can flavor belly bacon or CB in many different ways. If no one has directed you yet, check out the recipe site that was designed specifially for the Bradley forum. Lots of good basic info and recipes there, including CB and belly bacon.
www.susanminor.org
Edited--Sorry 812, you were quicker on the keyboard than me.
Got the small loin for CB hanging with apple smoke from my amaze-n-smoker ;D I have some apple pellets in the apple saw dust.
On the hook before hanging for smoke.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01200.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01203.jpg)
Ready to wrap the CB
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00012.jpg)
That's a beauty!
Wonder how goose bacon would be :o
Goose pastrami?
Fiiiiiiiiiiinley. ;D
Looks GOOD!!!!!
Sliced and ready for eatin and vac sealing.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00039.jpg)
Looks mighty gooood!
That's some beautiful looking CB. I like that fancy meat hook ;D ;D