Canadian style BBB

TNmike

I've read so much about buckboard bacon I had to try it. I decided to use 1/2 of a pork loin for 1st time so I guess it should be called Canadian bacon rather than buckboard bacon. I used Hi Mountain cure for 8 days and then smoke per instructions, 200* indirect until 140* internal. I used a mix of persimmon and pecan for the smoking wood. Looks and smells great!! Taste test yet to come, OK it tastes great too!! Mike

Grand Oeuf Vert

I now knight you a Canuck!

NoVA Bill

I know you have some great tasting loin buckboard bacon! I'm waiting on my order from Hi Mt. to make some more butt buckboard bacon - got the butts at Cost today. Still have the loin bacon but that's for my wife - I like butt bacon best.

Congrats on the cook!

TNmike

GOV, can I be an offical 'non resident' Canuck? :laugh: I don't know if this US southern guy could handle the winters!! :laugh: Mike

TNmike

NoVA Bill, couldn't find any butts that were not "enhanced" so went with the fresh loin. Wasn't sure about curing a piece of meat that had already been injected with salt, water, etc. I live in a small town so not many options here. I'll try the butt as soon as can find an unenhanced one to try. Mike

NoVA Bill

Don't take me wrong - the loin bacon is great. By the eggsperts will tell ya not to use enhanced meats so good decision on your part.

Hoss

NICE!