new member

[crowman24]

hi everyone just bought a original but need help
ive got a slab of bacon loin dry curing which will be ready sat
i want to turn it into smokedbacon not cooked any help with times and temps
would be of great help thanks

[classicrockgriller]

I can't, but Welcome to the Foum!

[ArnieM]

Hi crowman and welcome to the forum.  Please give a few more details.

Are you talking about a pork loin for Canadian bacon or a pork belly?

What do you mean "not cooked"?

Give us something to work with here.

[FLBentRider]

W E L C O M E  to the Forum crowman24!

Sounds like you should cold smoke the bacon, if you want it cured, smoked, but not cooked.

Most of us here cure and smoke to an IT of 150F or so, so it can be eaten without further cooking.

[DTAggie]

Welcome Crowman, where you from?

[OU812]

Welcome to the fun Crowman.

What are you tryin to make here?

[TestRocket]

Welcome Crowman!

[Tenpoint5]

Crowman,
I am thinking your asking about Canadian Bacon made from a pork loin. If you are this should be what your looking for and should answer some if not all of your questions. Habs' Canadian Bacon

[DarqMan]

Welcome to the forum crownman24.

Lot's of knowledgable folks here to help.

[crowman24]

wrexham north wales uk

[DarqMan]

Crownman, when does the bacon go on? 

We'd love to see some pics when you get around to it.

You're going to love the Bradley, it's loads of fun!

[crowman24]

just smoked bacon
going to cold smoke tommorow have been dry curing it will let you know how i get on

[crowman24]

thanks cold smokin tommorow

[crowman24]

thanks cold smokin tommorow will let you know how i get on