Fooled ya?
Here's my bellies and loins that will soon be pepper bacon and canadian bacon. Got about an hour before putting them in the Bradley
(https://dl.dropbox.com/u/55540151/2012-09-19%2010.25.47.jpg)
That looks great - what wood are you going to smoke it with?
Mark (in Ottawa)
Pecan
Nice! I bet that will taste awesome.
As far as I can tell, we don't get pecan bisquettes up here in Canada...or at least I haven't seen any in the shops I've gone to thus far. Is it sweet-ish like apple or cherry wood?
Mark (in Ottawa)
Gives off a lighter smoke than mesquite. I use mesquite for my brisket
They look great so far
Taken couple of hours ago. Bacon is out and sealed, loins going for another 45 mins or so. I've cut some samples from both loin and belly and let me tell you, they're gooooooooooooood!
(https://dl.dropbox.com/u/55540151/2012-09-19%2016.31.54.jpg)
Here's my Canadian bacon ready for sealing
(https://dl.dropbox.com/u/55540151/2012-09-19%2018.34.16.jpg)
That looks excellent im gonna try some bellies very soon, mark try bass pro shops or le baron they both sell pecan pucks