Canadian Bacon and 1st Buckboard Bacon

NorthShoreMN · April 13, 2013, 07:17:57 PM

Started out the day with a smoker full of Pork loin cured using Habanero Smokers recipe. Pulled from Smoker at IT of 140.

Followed the pork loin with a pork shoulder cured with High Mountain Buckboard Bacon cure. This was
pulled from smoker at IT of 144.

All are securely wrapped and refrigerated for slicing tomorrow or Monday.

Tenpoint5 · April 13, 2013, 07:22:39 PM

That's a nice days work in the smoker

wetzel1977 · April 13, 2013, 07:29:27 PM

X2 and alot of BEER !!

beefmann · April 14, 2013, 06:48:26 AM

great looking loin bacon

NorthShoreMN · April 15, 2013, 04:49:58 PM

Sliced up some of the Canadian Bacon and half of the Buckboard Bacon this afternoon.

The rest vacuum sealed and frozen for later slicing. Both stayed nice and moist. Fried up nicely.

terry08 · April 16, 2013, 04:10:23 AM

Great job, looks like you need some biscuits and sorghum molasses.

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