Bacon . . .Canadian and Fresh Side

[Indy Smoker]

I have been reading up on how to cure some bacon and thought I would jump right in.  I used the recipes from Habenaro Smoker for the Canadian and Tenpoint5 for the Maple Cured .  Thamks for all their help - although it may not have been direct, their posts and replies have been educational.

I started with a 4lb loin for the Canadian and a 6 lb slab for the Maple Cured.  I cut the slab down to 5 lbs and used Hab's recipe for the remaining pound.

I will update next week after the 7 day fridge sit.  I am planning on pulling the loin on Wednesday to cook and cook the slab on thursday after another day of drying out.

Loin prior to trimming


Loin after trimming . . with Mr. Jameson's help


Loin rubbed and ready to sit


Slab - I border Ohio and that's where the meat mkt is, that's why the OH tatoo


Packaged slab


The family ready for the 7 day sit

[3rensho]

I think you're going to be pretty happy with that mix.  Looking forward to the finished pics.

[TestRocket]

Good Luck and I'll be waiting to see how they turn out!  ;D

[KyNola]

You're going to be one happy smoker Indy!

[wyoduke]

its like a present you cant wait to open ;D