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I had three hunks of pork loin sirloin roast that my wife picked up at Safeway curing in the fridge for 12 days. They would have been ready in 7 days but it was a timing thing. Cured with Tenderquick and added a little sugar.
All rinsed and ready to go.
They passed the sniff test and the fry test and were ready to go. I put some olive oil on all three and on one added some coarse ground black pepper and brown sugar, on another one some coarse ground black pepper, garlic powder and onion powder and on the third, some Mad Hunky rub.
Here they are getting cozy on the smoker.
As is the case when I use the SnP, the wind was being a pain so I put up the windbreak.
I like to use the SnP for things like Canadian Bacon and jerky since the propane makes it very easy to control temps and I also have total control over the amount of smoke.
Here they are at some point. I don't exactly remember what time it was.
I swapped the end ones because the stack end was running a little cooler.
I smoked them for about 4 hours at 180° to 205° with hickory then bumped the temp up to 200° to 225° and switched to olive wood. The olive wood has a very intriguing aroma. When they hit around 160° internal, I pulled them off.
Here they are cut in half after a short rest.
And half of each sliced.
I sliced the other halves and put them in the freezer.
All three were very tasty. Been getting rave reviews from the family lately -- particularly Mrs. DDave which is handy when it comes to asking for more smoker toys.
Thanks for looking and thanks for the inspiration. Would have never dreamed of making Canadian Bacon before I came here.
Dave
All rinsed and ready to go.
They passed the sniff test and the fry test and were ready to go. I put some olive oil on all three and on one added some coarse ground black pepper and brown sugar, on another one some coarse ground black pepper, garlic powder and onion powder and on the third, some Mad Hunky rub.
Here they are getting cozy on the smoker.
As is the case when I use the SnP, the wind was being a pain so I put up the windbreak.
I like to use the SnP for things like Canadian Bacon and jerky since the propane makes it very easy to control temps and I also have total control over the amount of smoke.
Here they are at some point. I don't exactly remember what time it was.
I swapped the end ones because the stack end was running a little cooler.
I smoked them for about 4 hours at 180° to 205° with hickory then bumped the temp up to 200° to 225° and switched to olive wood. The olive wood has a very intriguing aroma. When they hit around 160° internal, I pulled them off.
Here they are cut in half after a short rest.
And half of each sliced.
I sliced the other halves and put them in the freezer.
All three were very tasty. Been getting rave reviews from the family lately -- particularly Mrs. DDave which is handy when it comes to asking for more smoker toys.
Thanks for looking and thanks for the inspiration. Would have never dreamed of making Canadian Bacon before I came here.
Dave
" -- 
...
brother
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