many thanks to Habs and Beefman for the recipes
used habs recipe and then added the maple syrup like beefman
cured for 6 days, flipped and massaged everyday
did 2 hrs 40 mins maple smoke, then left in smoker
for another 4 1/2 hrs to bring IT up to 140-145*F
took at longer due to outside temps i think
(see my other post on smoker blanket, under "digital smoker")
put netting on prior to smoking
(http://i1229.photobucket.com/albums/ee461/rigstar666/back%20bacon%20dec2911/IMG148.jpg)
done after letting cool down under tinfoil tent
(http://i1229.photobucket.com/albums/ee461/rigstar666/back%20bacon%20dec2911/IMG152.jpg)
netting off , thought it might leave better impressions, not to badd, alittle tighter next time
will work though i am sure
(http://i1229.photobucket.com/albums/ee461/rigstar666/back%20bacon%20dec2911/IMG154.jpg)
taste test
(http://i1229.photobucket.com/albums/ee461/rigstar666/back%20bacon%20dec2911/IMG155.jpg)
excellent tatse and flavor!!!
Nice job Rigstar, Nice load of Canadian bacon :)
Really nice, looks like you are set for awhile with canadian bacon...
thanks guys,
it does taste really good,
made the mistake of giving the boys a taste while it was cooling,
i actually had 2 more like the small ones in the pics, but they went for supper;lol
Man that looks really good rigstar! I need to find the recipe now. 8)
thanks wyrman,
here's a link to the recipe
http://www.susanminor.org/forums/forumdisplay.php?243-Canadian-Bacon