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Unread 03-03-2013, 08:56 AM   #12
mmmmeat
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Join Date: 10-21-09
Location: Sierra Vista, Arizona
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Default Canadian Bacon, via AZ....oh boy....




This is a good first try. I like the stuff and for experiment's sake I cut the loin in half, and left one "raw" and smoked one.

The unsmoked one, was really good, but not what I call "Canadian" at least not what this Yankee was raised on. It was like a really awesome thinly sliced porkchop.

The smoked one got a slather of brown sugar, honey pepper and a lil bit more salt, and went under a bath of cherry smoke @160-200 throughout the cook, and was probably there for 7-8 hours.

Brought inside, I wrapped it tightly in plastic wrap and chilled it, to slice this morning.

I like it, and will be doing this Again!!!


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