Just taking the loins out of the brine (10 days)

http://i35.photobucket.com/albums/d162/Big-Guy01/canadianbacon001.jpg

http://i35.photobucket.com/albums/d162/Big-Guy01/canadianbacon002.jpg

into the smoker

http://i35.photobucket.com/albums/d162/Big-Guy01/canadianbacon003.jpg

http://i35.photobucket.com/albums/d162/Big-Guy01/canadianbacon004.jpg

now the hard part waiting, they should be ready in about 8 hrs. Q view to follow. :banana_smiley:

Lookin good so far. I need to get mine out, cut in half and into a brine cure. I want to medium hot smoke one half for lunchmeat, till done. And have been wanting to try the upright side of my horizontal to do a cold smoke on the other half. The upright stays about 75 to 100 degrees cooler than the main chamber, and will just bing the internal to 140 so I can fry.

Some nice looking bacon loins there. what type of brine did you use?

My go to all purpose brine, 1 cup coarse salt, 1 cup brown sugar, 20 cups water, cure #1 as per weight of meat and brine @ 1tsp/5#. :thumb:

I bet that is gonna be a sweet batch of CB!:thumb:

Do believe thats gonna be gooooood!

Yes sir, that's what I'm talking about Big Guy. Yeehaw...:thumb: poi-nts

Looking awesome!!!!!!!!!! Real hungry now:thumb:

Slow going only at 120F and my smoker is at 160, cranked it up to 200.

Lookes good need to make us another patch. Moving got me messed up with everything. Just got my smoker from the other house.

never cold smoked a cb............i normally hot smoke em. this way, no need to cook it, to make a quick sandwich

Finally got there 155F

http://i35.photobucket.com/albums/d162/Big-Guy01/001-2.jpg

more pics in the morning once cooled down. :sausage:

Lookin good BG!

Here it is out of the smoker

http://i35.photobucket.com/albums/d162/Big-Guy01/ham001.jpg

all packaged up, almost

http://i35.photobucket.com/albums/d162/Big-Guy01/ham004.jpg

I had to try a little taste

http://i35.photobucket.com/albums/d162/Big-Guy01/ham002.jpg

on the plate

http://i35.photobucket.com/albums/d162/Big-Guy01/ham003.jpg

I smoked it with a 50/50 mix of cherry and maple, it gave it a wonderfull flavour.

That is just a beautiful plate of breakfast goodies right there! :drooling::drooling: Looks like you CB turned out perfect!

Looks real nice. I'm all set now for mine. Just picked up a sack of lump for my next smoke which will be; Salmon, C Bacon and Beef & Venison Jerky. Can't wait.

Looks Awesome!..... And poi-nts for having the patience :lol:

Definetly some points for that beautiful load of C.B. big guy:thumb:poi-nts

does anyone have an easy newbie recipie for CB? or is one on the site that I haven't found yet?