Back bacon

[RAF128]

Today I smoke some back bacon (what many call Canadian bacon).   I started out with about 6 lbs of boneless pork loin roast cut into 3 2lb pieces.   I used the recipe from the Bradley smoker recipes and the one by Habenaro Smoker.    Last Thursday I mixed up the cure/rub and applied it and put each piece into a zip lock bag.   Into the fridge they went.   I was curious about the temp inside my fridge so I checked it and it was 37.    Each day I turned each piece.   Yesterday I brought them out, rinsed them and put them in cold water to soak.    After 15 minutes I changed the water and left them for another 15.   Dried them off and put them into the fridge.   Bright and early this morning I brought them out and left them warm.    They started out at 37 and after almost 2 hours were up to 45.   I preheated the bradley to 230 and preheated the element.   They went in about 8:20.  They progressed nicely temp wise.   The temp sure climbed suddenly near the end and went from 145 to 151 in a matter of minutes.   In total they were done in about 4 hrs.    I like smoke flavor so the smoke was on for the whole time.    They were cooled and then wrapped and are in the fridge.   I'll give them a couple of days before I try them.   I'm thinking Sunday morning for breakfast ;).

[Quarlow]

I will be glad to hear how it went. I have 3 whole pork loins in the freezer. I finally found the place to buy the cures. So I will be making a trip out there as soon as some funds start to flow through my pocket again.

[Tenpoint5]

Sounds good RAF. You going to thick slice and pan fry with eggs or thin slice and put on a homemade pizza?

[hal4uk]

TP, I ain't so sure that's an "either/or" kinda thing...
Ever heard of Memphis in May?  Yeah?  Well, that's the home of FedEx...   ::)

[Tenpoint5]

I guess it was more of a suggestion than a question!! ;D

[RAF128]

First time will be pan fryed with eggs.

[RAF128]

I just finished my first taste of the bacon.    It's very good and my wife liked it too ;).  If anything it's a little dry but the temp jumped really fast near the end.   I'm thinking that next time I'll smoke at a slightly lower temp, like 200 - 210.    It'll take a little longer but meat temp won't rise as quickly.