Canadian Bacon

chaplainbillMember

Had three 8 pound Pork Loins in the freezer taking up space, so I cured one up a couple of weeks ago. Unthawed and rubbed down with Hi Mountain Buckboard Bacon Cure. Put in a Ziploc bag and let set in the fridge for 12 days, turning occasionally. Pulled out, rinsed and soaked for two hours changing water twice.

Dried good and coated with brown sugar and smoked in the FEC 100 at 170 for two hours, boosted to 220 until 140 internal. Let set in the fridge overnight to cool and sliced. Very good! Easy. Great Flavor. Total cost was about 3.00 per pound.

1/22/128:44 PM

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chaplainbillMember

Just had some tonight on pizza. Sliced very thin. My son had a CADBAC sandwich last night and said it tasted like 'hi dollar' ham. the brown sugar on the outside really set it off.

1/23/128:00 PM

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