Loin Canadian Bacon

NePaSmoKer · October 08, 2009, 10:12:30 AM

I just took the loin out of the ziplock bag and gave it another rub with 1 T sugar cure and 2 T dark brown sugar, 1/2 t onion, 1/2 t garlic powders.

Back in until sunday when i will smoke with maple in my BS.

After 1st rub.

2nd rub.

nepas

FLBentRider · October 08, 2009, 10:20:02 AM

I can't wait to see the final product.

MAK DADDY · October 08, 2009, 10:39:56 AM

Looking good, do you slice it thin when done?

pensrock · October 08, 2009, 11:41:25 AM

I'm doing a whole loin not sure if I'll finish it Sat or Sun.

OU812 · October 08, 2009, 03:19:27 PM

Looks like the first application of cure has allready started working, now some brown sugar, onion and garlic powder with another rest, this thing is going to be goood and sweet.

I did one a wile back that had allot of fat running through it, the rub was real close to what you are doing but the second rub had molasses in it

NePaSmoKer · October 09, 2009, 11:53:45 AM

Quote from: OU812 on October 08, 2009, 03:19:27 PM
Looks like the first application of cure has allready started working, now some brown sugar, onion and garlic powder with another rest, this thing is going to be goood and sweet.

I did one a wile back that had allot of fat running through it, the rub was real close to what you are doing but the second rub had molasses in it

That CB looks good OU.

I think i am going to put mine in the smoker tomorrow ;D

nepas

Hopefull Romantic · October 09, 2009, 12:19:42 PM

Both of those look great Nepas and Pens.

HR

OU812 · October 09, 2009, 03:28:25 PM

Quote from: Hopefull Romantic on October 09, 2009, 12:19:42 PM
Both of those look great Nepas and Pens.

HR

What?

Hopefull Romantic · October 10, 2009, 01:17:39 AM

Quote from: OU812 on October 09, 2009, 03:28:25 PM
Quote from: Hopefull Romantic on October 09, 2009, 12:19:42 PM
Both of those look great Nepas and Pens.

HR

What?

Their loins, past and present

HR

NePaSmoKer · October 10, 2009, 07:05:11 AM

Got the CB loin all rinsed and soaked. Sitting on the rack going in the fridge to get pellical (NO PETE) :D

nepas

pensrock · October 10, 2009, 07:31:34 AM

Mine are about to come out of the soak and the ready for air drying in the fridge.

NePaSmoKer · October 10, 2009, 10:08:49 AM

Quote from: pensrock on October 10, 2009, 07:31:34 AM
Mine are about to come out of the soak and the ready for air drying in the fridge.

Greg what wood are you going to use?

nepas

Tenpoint5 · October 10, 2009, 10:15:21 AM

I would suggest Hickory myself Rick.

pensrock · October 10, 2009, 11:07:52 AM

Rick, I used maple sugar instead of brown sugar, so I'm going with maple wood also. They are smoking away right now.

pensrock · October 10, 2009, 11:32:31 AM

First pic is the bacon rinsed after in the dry brine for six days. Rack going into the fridge to allow the surface to dry. I also coated the surface with black pepper.

This pic shows the bacon going into the smoker, temp 225 F. Going for 2hr 20 min of maple smoke then heat till IT is 135 or so.

More to come later.

Loin Canadian Bacon

NePaSmoKer

NePaSmoKer

NePaSmoKer

NePaSmoKer