Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: whitey on January 26, 2010, 07:18:07 AM

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Title: My Canadian Bacon
Post by: whitey on January 26, 2010, 07:18:07 AM

I made this from a center cut pork loin.
Brined in a simple cure of Tender Quick,Brown Sugar and garlic and little pepper.
Brined it for 10 days,Rinsed it pat dried and let rest for 24 Hours and smoked it at 225-250 till the internal temp was 145.

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2FIMG_0052.jpg&hash=a348fb57b65f3c319b04d47e6a290cbe59b60056)

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2FIMG_0053.jpg&hash=0027b29b8e6b4dbbb92f53b57365297010480b63)

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2FIMG_0104.jpg&hash=546cebaacc2e4077c8d1950995926cc89cb85ba3)

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2FIMG_0107.jpg&hash=296873cb5182924bfe3cd39fa8f965130bff5019)

Title: Re: My Canadian Bacon
Post by: let.it.fly on January 26, 2010, 07:21:57 AM

yumyums :drool:

Title: Re: My Canadian Bacon
Post by: WAPITIHUNTER on January 26, 2010, 07:30:05 AM

Nice Job!! Looks really good! :drool: