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  #1  
Old 11-04-2009, 09:01 AM
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Default Canadian Bacon
Just taking the loins out of the brine (10 days)





into the smoker





now the hard part waiting, they should be ready in about 8 hrs. Q view to follow.
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Old 11-04-2009, 09:21 AM
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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.
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Old 11-04-2009, 09:30 AM
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Some nice looking bacon loins there. what type of brine did you use?
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Old 11-04-2009, 10:27 AM
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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#.
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Old 11-04-2009, 11:01 AM
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I bet that is gonna be a sweet batch of CB!
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Old 11-04-2009, 12:39 PM
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Do believe thats gonna be gooooood!
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Old 11-04-2009, 02:41 PM
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Yes sir, that's what I'm talking about Big Guy. Yeehaw...
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Old 11-04-2009, 04:07 PM
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Looking awesome!!!!!!!!!! Real hungry now
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Old 11-04-2009, 07:01 PM
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Slow going only at 120F and my smoker is at 160, cranked it up to 200.
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