A little Canadian Bacon
Posted: Sat Jan 24, 2009 9:28 am
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A little Canadian Bacon
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Posted: Sat Jan 24, 2009 9:28 amPosted: Sat Jan 24, 2009 9:55 amI'm salivating like a Pavlov dog... 
They look lovely...
They look lovely...
Posted: Sat Jan 24, 2009 4:11 pmI'm hungry!!
Posted: Sun Jan 25, 2009 3:19 pmWhat cut of meat is this???
Posted: Mon Jan 26, 2009 2:10 amLoin 
Posted: Mon Jan 26, 2009 2:44 pmNice, but it looks like the temp got away on you a little too dark looking, maybe its just the photos. What was your smoker temp and the final meat temp. I keep my smoker at 160-170F and go for an internal of 152F
Posted: Fri Jan 30, 2009 2:25 amSmoker temp was right around 180*F. The products were pulled from the smoker at 150*F. The darker color you mention is likley the mixture of spices from the cure. They take about 3 1/2 to 4 hours in the smoker depending on coal management and size.
This is a simple recipe using TQ, CBP Maple sugar and Maple syrup.
This is a simple recipe using TQ, CBP Maple sugar and Maple syrup.
Posted: Sat Jan 31, 2009 12:41 amGreat job