I grabbed a 9.25 lb pork loin the last time they were on sale.
http://i562.photobucket.com/albums/ss62/jax2nellers/canadian%20bacon/DSC01638.jpg

Rinsed and patted dry
http://i562.photobucket.com/albums/ss62/jax2nellers/canadian%20bacon/DSC01639.jpg

Cut it in about half and made 2 kinds. Measurements are PER POUND of meat.
First one:
1 TBSP Tenderquick
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika

The second one:
1 TBSP Tenderquick
1 tsp "Roasted Garlic & Bell Pepper" seasoning blend
1 tsp Cavender's Greek Seasoning Blend (salt free)
1/4 tsp Red pepper flakes.

http://i562.photobucket.com/albums/ss62/jax2nellers/canadian%20bacon/DSC01640.jpg

They cured about 10 days, I flipped them over every couple of days.
http://i562.photobucket.com/albums/ss62/jax2nellers/canadian%20bacon/DSC01667.jpg

I rinsed throughly and then soaked in fresh water in the fridge for about 2 hours
http://i562.photobucket.com/albums/ss62/jax2nellers/canadian%20bacon/DSC01668.jpg

I sprinkled the 1st one with some cracked black pepper and the second one with a little more roasted garlic blend. They sat out to dry a little while while the smoker warmed up
http://i562.photobucket.com/albums/ss62/jax2nellers/canadian%20bacon/DSC01669.jpg

Smoked at 150 for the 1st half hour then at 200-220 until an internal temp of 160 was reached. I took it that high so I could sliced and eat without the need for recooking/frying
http://i562.photobucket.com/albums/ss62/jax2nellers/canadian%20bacon/DSC01670.jpg

After a day or so in the fridge I pulled out the meat slicer
http://i562.photobucket.com/albums/ss62/jax2nellers/canadian%20bacon/DSC01680.jpg
http://i562.photobucket.com/albums/ss62/jax2nellers/canadian%20bacon/DSC01681.jpg

Look like I am stocked up for a while :banana_smiley:

Well done Sir! That "fatty" end looks ready to fry OR eat! Good hunk of meat there!

Well done.. Nice stock pile of bacon, should keep you in pork for a few weeks..

Well done Sir! That "fatty" end looks ready to fry OR eat! Good hunk of meat there!

I am glad I didn't trim any fat before hand. It still has plenty if I did fry it but can be eaten either way. I put a bunch of it in the oven this morning while scrambling some eggs. It crisped up real nice. I am already loving this stuff.

Excellent looking C bacon! Thanks for the pics.

Great CB and a great pic show of it! poi-nts

Great job on your first CB! :thumb::thumb: I love how you pile it all up on the plates. It all looks so good! :drooling:

Adam,
How did I miss your CB!! ??? duh..?? Looks great! you wont have that for long... better get some more going in the cure!! lol! It goes sooo fast. Both loins looked perfect for CB. Funny how one has more color than the other huh? Which did you like the best, the one with or without the red pepper flakes?

Thanks guys, this came out great. I have already been kicking around ideas for the next batch.

Funny how one has more color than the other huh? Which did you like the best, the one with or without the red pepper flakes?

Yeah the color thing was a little wierd. The flavors of the two were very similar but I would say I liked the one without the red pepper better-but I don't think it was because of the red pepper specifically. I just liked the paprika flavor on the first one. :noidea:

That looks great, I have to try this now.

that is some good looking bacon there

:thumb:

Great job. This is/has been something I have wanted to try. After seeing this, I have to give this a shot this summer.

Thanks for walking me through it, poi-nts

Hell..I missed it as well. Man ya done it right!

Look like I am stocked up for a while :banana_smiley:

Up here in Canada...That would do us..... about.... 3 days, I'd say...(Joking) that is a hell of a lot of CB bud... Your set for at least a week... Great spread Bud and a hell of a CB feast....:thumb:

Good looking stuff