Canadian Bacon (Shooter Rick Style)

[Bassman]

This time I did 15 pounds hoping it would last awhile. Cured for 8 days following Rick's dry cure recipe. Rinsed and coated two with rosemary/garlic and two with coarse black pepper. Smoked for about 6 1/2 hours until they reached 160 degrees. Used cherry and apple for the smoke.


Ready for the smoker.


Here's one sliced and ready to eat.



Thanks for checking out my bacon.

[RowdyRay]

Man, that looks great. I gotta make more soon. How'd the rosemary and garlic one turn out?

[Bassman]

Man, that looks great. I gotta make more soon. How'd the rosemary and garlic one turn out?

It came out good, Ray. I used that on one of my last ones so decided to use it again. I get this at Sam's Club.

[RowdyRay]

Cool. I've got the same stuff, that's why I asked.

[Bbqgoddess]

Bassman,
oh la la you cb is making me ...
Dang its perfect... I gotta get another loin.... none have been on sale here of late... ;(

[Slanted88]

Bass Dude....that is right! Gonna hafta get my butt in gear & do another batch.

[Zeeker]

Bassman, It's a CB feast their Bud, Just the way It should be. Better start another batch, because it ain't last'in long... and

[ShooterRick]

Looks good man, real good! Glad you like my recipe.

[Bassman]

Looks good man, real good! Glad you like my recipe.

Good stuff, Rick! I even had to post it on another forum. Hope you don't mind?

[Seboke]

Wooooooo! That's some sweet lookin CB!!! Only done it once myself, and with a wet cure. Gotta get on it!