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Restock of Canadian Bacon... message has embedded images
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Posted by: SSN686 on 2020/03/29 13:54:06  

Morning All:

It was time to re-stock the freezer with some Canadian Bacon...I use the Dizzy Pig recipe & it has always come out delicious...had an 11.2 pound pork loin that I cut into three pieces & into the cure last Saturday...today was the day to smoke it...ready to pull from the pot...


Heavily rubbed with three different rubs...here they are on the Egg (L to R -- DP Raging River, Meat Church Honey Bacon BBQ & DP Red Eye Express)...used some guava wood for smoke...


Dome temp was about 275 to 300 for about an hour until the internal temp was 145 or so...letting rest for a few minutes...did have to sample one of them...


Next cut in half & then will vacuum seal for later use...


This should last us a few weeks !

Have a GREAT day!
Jay


Brandon, FL

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