The Bacon Bandwagon

Started by NePaSmoKer, December 20, 2010, 09:19:01 AM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

Print
Go Down Pages1 2
User actions

NePaSmoKer

December 20, 2010, 09:19:01 AM
Yeah i might as well join in  :D

Got a loin for some chops and Canadian bacon.






Might as well snack too  ;D



My 2 lb loin for CB. Not doing the norm like most do  ;)



See ya later for smoke. Prob around 01/02 or 03

KyNola

#1
December 20, 2010, 09:42:34 AM
The NePaS twist strikes again! ;)

Tenpoint5

#2
December 20, 2010, 09:44:05 AM
He's at it again!! I was thinking you was doing belly bacon with the thread title
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!

NePaSmoKer

#3
December 20, 2010, 09:45:42 AM
Quote from: Tenpoint5 on December 20, 2010, 09:44:05 AM
He's at it again!! I was thinking you was doing belly bacon with the thread title

:D

Gotta keep Ya'll on yer hoofs

classicrockgriller

#4
December 20, 2010, 10:15:46 PM
I know! I know!

Pick me teacher!

hal4uk

#5
December 20, 2010, 10:18:57 PM
Huh?  Y'all explain this to me...
Is that sucker butterflied?  Or what?

No Swine Left Behind KCBS BBQ Team
Peoria Custom Cookers "Meat Monster"
Lang Clone - 'Blue October'
Original Bradley Smoker
MAK 1 Star General
Traeger Lil' Tex
Backwoods Chubby

SouthernSmoked

#6
December 21, 2010, 10:24:06 AM
I'm all ears...or eyes what ever I'm following this one.

Keep us updated!
SouthernSmoked
WeQ4u - BBQ Team

KCBS CBJ
(2) - Stainless Steel 4 Rack's with Dual probe PID
1- Digital, 6 Rack
1-PBS
(2) Bradley Cold Smoke Attachment
(2) Backwoods Smokers
(1) Chicken Little

Sailor

#7
December 21, 2010, 10:28:39 AM
Could this be another "secret" recipe in the making?  I think I see some evidence of brown sugar on the cutting block.  Got this channel all logged in to watch.


Enough ain't enough and too much is just about right.

TestRocket

#8
December 21, 2010, 10:35:29 AM
Yea! I'll be watching too! I'm hoping for a good kitchen scale for Christmas and If I don't get it I'll be buying it myself real soon and hopefully soon trying to make some CB.   ;D

NePaSmoKer

#9
December 29, 2010, 10:24:16 AM Last Edit: December 29, 2010, 10:26:14 AM by NePaSmoKer
Pulling the CB out early, just got allot going on so might as well git r done

Rinsed and suspended to get a pellical.


Fridge for 14 hours

TestRocket

#10
December 29, 2010, 10:42:22 AM
Looking good!  ;D

Poolshark

#11
December 29, 2010, 11:22:03 AM
So as you probably can see, I am relatively new to this site, as I was recently invited to join...so excuse my ignorance when I ask...is Canadian Bacon simply the loin, but baconized?

OU812

#12
December 29, 2010, 11:29:28 AM
Quote from: Poolshark on December 29, 2010, 11:22:03 AM
So as you probably can see, I am relatively new to this site, as I was recently invited to join...so excuse my ignorance when I ask...is Canadian Bacon simply the loin, but baconized?

Yep.

Just a pork loin cured then smoked.

Some call it back bacon.

KyNola

#13
December 29, 2010, 11:30:46 AM Last Edit: December 29, 2010, 11:47:42 AM by KyNola
Poolshark, welcome my friend and a good question.  The short answer is yes. You can flavor belly bacon or CB in many different ways.  If no one has directed you yet, check out the recipe site that was designed specifially for the Bradley forum.  Lots of good basic info and recipes there, including CB and belly bacon.

www.susanminor.org

Edited--Sorry 812, you were quicker on the keyboard than me. 

NePaSmoKer

#14
December 30, 2010, 05:10:19 AM
Got the small loin for CB hanging with apple smoke from my amaze-n-smoker  ;D  I have some apple pellets in the apple saw dust.

On the hook before hanging for smoke.




Print
Go Up Pages1 2
User actions