First time Canadian Bacon

[we'll smoke u]

Well this was my first time making it, turned out great here are some pic's

this is the pork loin and butts after I rubbed with cure.I used the Hi Mountian Seasoning Buckboard Bacon cure.

This is what it looked like at the half way point 2 1/2 days, I went 5 days total.

This is the loin just put in the smoker. I used pecan wood for a lite smoke. Smoker temp was at 200 degrees.cooked until meat hit a temp of 140 degrees or about 3 1/2 hours.

This is after it has been cooked and cooled over night in the refrig

This is the Canadian Bacon after it has been sliced.

Here is the Bacon packaged off. I got seven packages with 1 to 1 1/2 lbs of bacon made from on whole loin.

This was my first time makeing bacon. It was not hard at all and the results were great. If you have never made it before give it a try you will be happy you did.

I will post some pictures of the butts when they get done to.

 

[thillin]

Lookin good

 

[bbqjoe]

I'm going to have to get one of those food savers.
It all looks real good.

 

[we'll smoke u]

I'm going to have to get one of those food savers.
It all looks real good.

Hey thanks Joe,
I finally got the picture thing worked out to. Your wright Photo Bucket is the only way to go.

 

[Smokin Gator]

Wow that looks good.

I have always been a suck the air out of the zip lock guy but those food saver packages sure look nice.

Thanks for the farkin nice pics!!!

 

[Biggun]

BACON! Looks like some good eatin'!:eusa_clap

 

[boatnut]

That does look good. how did the pork butts turn out? I had me a buckboard bacon/egg/ pepper jack cheese samwich for breakfast this morning!

 

[chad]

Looks great! I like the bacon made with either cut of meat...my wife isn't all that crazy about it...SOOOOO I don't make it too often.

The vacuum packing is a great idea...it'll definately extend the freezer or meat drawer life.

Good job!

 

[we'll smoke u]

That does look good. how did the pork butts turn out? I had me a buckboard bacon/egg/ pepper jack cheese samwich for breakfast this morning!

They will hit ten day's on wedsday then I will smoke them. I will post some pic's when they are done.

Thanks guy's it's been fun doing this.

 

[Kirk]

Good lookin' grub Scott. I got some bacon cure for Christmas and I can't wait to give it a try.

 

[we'll smoke u]

Good lookin' grub Scott. I got some bacon cure for Christmas and I can't wait to give it a try.

Hey Kirk for some reason I always thought it would be harder to do. If I only new how easy it was I would have done it a lot sooner.

 

[tumpedover]

looks amazing I'm just gonna have to try this

 

[SmokeyBear]

That looks great!!

 

[Oldbob]

That Bacon Looks Great !! Nice even slices too. Good Job !!!

 

[kickassbbq]

We Smoke U!!!
That's it!!!! I am making some today. I eat WAYYYYYYYY too much regular bacon, about 2 lbs aweek, so that Canadian Bacon is what I really want and need.
Thanks Very Much!!!! Good Job!!
Smoke On!!!!!

 

[ModelMaker]

I'm going to have to get one of those food savers.
It all looks real good.

From what I've seen coming out of your eatery, I don't think leftovers are one of your problems!!
ModelMaker