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Thread: Canadian Bacon

  1. #1
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default Canadian Bacon

    Bought a whole pork loin at Costco and used the front portion for a roast and the two back pieces for some Canadian bacon


    I just used Tenderquick and brown sugar as the cure and cured it for 8 days. The bigger piece after the cure


    Rolled both pieces in some black pepper and then on the WSM at 225*F


    Smoked with some pecan and pulled them at 160*F


    They spent the night in the fridge and then were sliced this morning. I wanted to make a McVermin this morning but we are out of eggs!!!
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  2. #2
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    It got a full cure in just 8 days???? Cool.

    What did you slice it with John?

  3. #3
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Quote Originally Posted by SmokyOkie View Post
    It got a full cure in just 8 days???? Cool.

    What did you slice it with John?
    It was done a couple of days earlier but I gave it some extra time according to the research I was reading. I have a Waring pro slicer I picked up at Costco a couple of years ago. Its not a great slicer but works fine for the little bit of slicing I do.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  4. #4
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Looks fantastic John! As always that's some good lookin eats
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



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