Print Page - finished canadian bacon beefmanway

Title: finished canadian bacon beefmanway
Post by: beefmann on December 10, 2011, 03:36:14 PM

12 lb loin

(http://i254.photobucket.com/albums/hh103/beefmann/canadian%20bacon/DSC02326.jpg)

cut into 1/3

(http://i254.photobucket.com/albums/hh103/beefmann/canadian%20bacon/DSC02327.jpg)

added cure of mortons tender quick, brown sugar, garlic powder, onion powder

(http://i254.photobucket.com/albums/hh103/beefmann/canadian%20bacon/DSC02328.jpg)

into a tub and 1/2 cup of maple syrup

(http://i254.photobucket.com/albums/hh103/beefmann/canadian%20bacon/DSC02329.jpg)

out of the smoker

(http://i254.photobucket.com/albums/hh103/beefmann/canadian%20bacon/DSC02341.jpg)

and the money shot

(http://i254.photobucket.com/albums/hh103/beefmann/canadian%20bacon/DSC02342.jpg)

Title: Re: finished canadian bacon beefmanway
Post by: squirtthecat on December 10, 2011, 03:45:24 PM

WANT!

Title: Re: finished canadian bacon beefmanway
Post by: SiFumar on December 10, 2011, 04:24:54 PM

Turned out real pretty! I'm sure you tasted it? You cooked and cut all in one day?

Title: Re: finished canadian bacon beefmanway
Post by: beefmann on December 10, 2011, 04:28:01 PM

sure did, 3 hours of maple smoke , and a box temp of 185 till an IT of 145 then pulled, let cool for an hour, then into the fridge for 2 hours to firm up... sliced and you see the end product

Title: Re: finished canadian bacon beefmanway
Post by: ghost9mm on December 10, 2011, 04:29:51 PM

WOW !!! that looks just great...man some of that fried up with some home fried taters and a couple of eggs over easy...yummm...

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Curing => Topic started by: beefmann on December 10, 2011, 03:36:14 PM