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Canadian Bacon

After seeing some of the Canadian Bacon posts recently, I decided it was time I made some more.  I used the basic Buckboard Bacon cure and rubbed up three nice loins last weekend.  Pulled them out of the fridge and soaked in water for about 1 1/2 hours and then let them air dry. I put them on the Large BGE Indirect with the Guru set at 200 and raised the temp to 225 after the first hour. I pulled them when internal temp was 150 and the whole cook took about 2 hours or so.  These were my best attempt at Canadian Bacon so far and I will have lots to last me the winter.  Here are some pics:

Loins after soaking and laid out to air dry

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On to the Egg

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Done and Resting

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Sliced up and ready to packimage

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All packed for the freezer

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Very easy to do and tastes much better than anything you buy in the store.
Clarendon Hills, IL

Comments

  • paqmanpaqman Posts: 2,440
    Nice marbling, looks good!

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