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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...

On to the Egg for a couple hours with some Apple wood chunks for smoke...

after about two hours all were between 140 & 145 internal so off they came to cool before bagging...

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)...

Done with cooking for today!

Have a GREAT day!


Brandon, FL



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