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Frank...I did bacon too (not Buckboard though)...

SSN686SSN686 Posts: 3,217
edited 10:36PM in EggHead Forum
Morning All:

I had put a 8.7# pork loin in the Dizzy Pig Canadian Bacon brine on Tuesday evening and today smoked it up for some bacon that may last a few weeks...cut the loin into three pieces and each piece got a different rub...left to right is DP Shaking the Tree, DP Red Eye Express and then DP Raging River...
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On to the Egg for a couple hours with some Apple wood chunks for smoke...
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after about two hours all were between 140 & 145 internal so off they came to cool before bagging...
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We cut them in half to foodsaver and will slice as we use them...looking so good (of course we had to sample each of them)...
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Done with cooking for today!

Have a GREAT day!

   Jay

Brandon, FL


 

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