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First try at Canadian Bacon

Started by Gafala, January 14, 2013, 11:40:51 AM

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Gafala


Two Canadian Bacon pork loins smoked with apple wood ready to rest in the refrigerator for two days after smoking.


Bradley 4 rack Digital, 900 watt, Auber PID
Bradley cold smoke adapter
Char-Griller Smoking Pro BBQ Smoker with rotisserie
Brinkman Bullet Smoker
Weber 24"
Custom Hard Cure Cabinet for Salami
One Auber Master Temp monitor and two remotes with probes, up to ten remotes can be used.

KyNola

Very pretty color on those loin pieces.  How long did you cure them prior to smoking?

SiFumar

Looks real purty!  Will taste amazing I'm sure!

Gafala

Quote from: KyNola on January 14, 2013, 02:34:08 PM
Very pretty color on those loin pieces.  How long did you cure them prior to smoking?

We cured them for 9 days.
Bradley 4 rack Digital, 900 watt, Auber PID
Bradley cold smoke adapter
Char-Griller Smoking Pro BBQ Smoker with rotisserie
Brinkman Bullet Smoker
Weber 24"
Custom Hard Cure Cabinet for Salami
One Auber Master Temp monitor and two remotes with probes, up to ten remotes can be used.

Tenpoint5

Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

Gafala

Two nice plates full of sliced bacon from our pork loins.





Second plate.



If I must say the best Canadian Bacon I have ever had.

Bradley 4 rack Digital, 900 watt, Auber PID
Bradley cold smoke adapter
Char-Griller Smoking Pro BBQ Smoker with rotisserie
Brinkman Bullet Smoker
Weber 24"
Custom Hard Cure Cabinet for Salami
One Auber Master Temp monitor and two remotes with probes, up to ten remotes can be used.

OU812

Looks great!!

Those piles of Canadian bacon got me hankerin for some eggs Benedict

SiFumar


iceman

Very nice! Bet it tastes out of this world.  :)


KyNola


watchdog56