More Canadian Bacon

[devo]

Pork loin and the mix


Cured for 7 days and than rinced for over an hour in cold water


Smoking with hickory smoke


Waiting to get wrapped up and back into the fridge for a couple of days

[Kahunas]

So far lookin good. Can't wait to see the slices.

[4given]

looks good!

Why did you hang it from the stick?

[mikecorn.1]

Is that one of those A-maz-en smoker thingies down at the bottom with charcoal pellets?

[devo]

 ;D ;D ;D

Kinda looks like a little piggy hanging there don't it

No reason really, just another way of doing things  ;)

[devo]

Is that one of those A-maz-en smoker thingies down at the bottom with charcoal pellets?

Ya it is but most of the smoke was done with the smoke pistol with hickory.

[mikecorn.1]

Is that one of those A-maz-en smoker thingies down at the bottom with charcoal pellets?

Ya it is but most of the smoke was done with the smoke pistol with hickory.

One more question ;D  How do you get the tray with pellets started down in the
Bradley? :)


Sent from my iPhone using Tapatalk

[devo]

Is that one of those A-maz-en smoker thingies down at the bottom with charcoal pellets?

Ya it is but most of the smoke was done with the smoke pistol with hickory.

One more question ;D  How do you get the tray with pellets started down in the
Bradley? :)
Sent from my iPhone using Tapatalk

:)
Ya don't Mike, at least I don't. I start outside of the smoker with a propane torch and let it smolder for about ten minutes to make sure it is going good than transfer to the smoker. Just remember which end is the hot end  ::) don't ask why I mentioned that ouch ouch ouch  ;)

[Keymaster]

Nice Job Don, Hope yah have some Hollandaise sauce for Breakfast tomorrow :)