My belly and loins

[rexster]

Fooled ya?
Here's my bellies and loins that will soon be pepper bacon and canadian bacon. Got about an hour before putting them in the Bradley

[Mark in Ottawa]

That looks great - what wood are you going to smoke it with?

Mark (in Ottawa)

[rexster]

Pecan

[Mark in Ottawa]

Nice! I bet that will taste awesome.

As far as I can tell, we don't get pecan bisquettes up here in Canada...or at least I haven't seen any in the shops I've gone to thus far. Is it sweet-ish like apple or cherry wood?

Mark (in Ottawa)

[rexster]

Gives off a lighter smoke than mesquite. I use mesquite for my brisket

[Smoker John]

They look great so far

[rexster]

Taken couple of hours ago. Bacon is out and sealed, loins going for another 45 mins or so. I've cut some samples from both loin and belly and let me tell  you, they're gooooooooooooood!

[rexster]

Here's my Canadian bacon ready for sealing

[Brady Smoker!]

That looks excellent im gonna try some bellies very soon, mark try bass pro shops or le baron they both sell pecan pucks