First time, Had to try some Canadian Bacon myself

MidKnightRider · October 22, 2011, 06:47:57 PM

Had to do a Me 2 with everyone making C.B.
The pork

The cure (its Habanero Smoker recipe)

Pork rubbed down

Vac the pork after the cure was rubbed on.

Ready for the smoker.

All smoked upthe, next time I'll make sure pork loin in one big piece and not 2 smaller ones before I buy it.

The $ shot

devo · October 22, 2011, 07:06:54 PM

Good job. Looks real tasty

Quarlow · October 22, 2011, 07:11:55 PM

Love CBB. What was your finish temp? I like to pull mine a little lower than usual. Just abit moister. Nice lookin back bacon midnight.

FLBentRider · October 22, 2011, 07:16:11 PM

Looks great.

MidKnightRider · October 22, 2011, 07:18:41 PM

Pulled it at 145º F
Thanks.

SiFumar · October 22, 2011, 07:22:08 PM

It does look good! Just an FYI, what you have there is tenderloins, they always come 2 to a pkg. Look for a pork loin, it's what boneless chops are also made of.

Quarlow · October 22, 2011, 07:23:06 PM

I pull mine at 138f.

Keymaster · October 23, 2011, 06:38:28 AM

That looks excellent!!! Your not done until you make some eggs Benedict with a mountain of Hollindaisy sauce ;D

SouthernSmoked · October 23, 2011, 06:59:58 AM

Man oh man....... I'm hungry now!

Good job!!

jiggerjams · October 24, 2011, 06:21:35 PM

Looks good, how did it taste?

viper125 · October 24, 2011, 06:59:56 PM

pulled some meat for bacon today. Now I need to make some Canadian! Looks Great!

Quarlow · October 25, 2011, 08:25:32 PM

Oops I need to correct myself. I pulled mine at 140f.

MidKnightRider · October 29, 2011, 10:15:44 AM

It tasted great, Most of the family said it needed to be sweeter, so next time I'll change things up a little.

viper125 · October 29, 2011, 12:07:17 PM

Brown sugar is always good in it.

MidKnightRider · October 30, 2011, 07:42:29 PM

I used dark brown but only a little.

First time, Had to try some Canadian Bacon myself

devo

Keymaster