Canadian Bacon

bboulier

Today cooked 7 pounds of Canadian Bacon using pork loins  based on a recipe' adopted from CockeyeBBQ. 

1 Tbl. Morton Tender Quick (or Basic Dry Cure) per pound
1 tsp. dark brown sugar per pound (I use a mixture of molasses and cane sugar)
1/2 tsp. garlic powder per pound
½ tsp. onion powder per pound

Cured for 9 days.  Soaked in water for 5 hours last night, changing water every 1.5 hours or so.  Dried and let rest in the refrigerator for 16 hours

Put on the medium egg at dome temperature of 225 around 2:50 pm, with a couple of small chunks of hickory, 1 of apple, and  half a handful of soaked pecan chips.   Kept this temperature at 225 until 6:30 when I raised it to 250.  Pulled bacon at 7:30 at a temperature of 250.  Have cooked this recipe about 4 or 5 times.  Always turns out great. 

grege345

I'm stealing that recipe

anton

Ohhhh, Canada!!
:@) :@) :-bd