Reply to "PICS Canadian Bacon w/Recipe"

mike4258Registered Old Fart

Ok, the first batch turned out so good that I decided to do a whole pork loin (as per the February 12 post). Well after 15 days in the cure, I rinsed the loins off and submerged in ice water overnight with one change of water. The bacon turned out not salty at all, but I think the fresh water soak was too long. I did not put any rub on the pieces of meat, but I did rub with maple syrup and smoked with about 3/4 oz of hickory. Smoke was about right and I ended up with 13 packs of bacon (less, SEVERAL samples and a good portion to my neighbor). Now the pictures.

Out of the cure, patted dry.

Freshly smoked

all sliced

packaged for the freezer

2/27/116:55 PM

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