PBrug
Full Fledged Farker
- Joined
- Mar 9, 2017
- Location
- Western PA
I did some Canadian Bacon yesterday. 2 - 3lb Pork Loins using Meatheads recipe, curing for 2 weeks. I cooked them on the Weber 26 at about 275-300, with some Hickory chunks till they hit 145ish... This is my 2nd or 3rd time doing this, and they turned out Great!!! Made for a very nice Easter morning breakfast, and sealed up the rest for family/friends and future enjoyment...
Here are a "few" pics from the cook...
Cured and tied...
Onto the Weber 26...
Smoke's roll'n…
About 1 hour in...
Getting some nice color...
They're done...
Chilled overnight in the frig. Time to get these boys sliced, sealed and cooked...
Some for now, some for later, some for friends/family...
Now the best part... Enjoying the end result...
Man I'm stuffed... Should be good till dinner time...
Thanks for looking!!!
Here are a "few" pics from the cook...
Cured and tied...
Onto the Weber 26...
Smoke's roll'n…
About 1 hour in...
Getting some nice color...
They're done...
Chilled overnight in the frig. Time to get these boys sliced, sealed and cooked...
Some for now, some for later, some for friends/family...
Now the best part... Enjoying the end result...
Man I'm stuffed... Should be good till dinner time...
Thanks for looking!!!