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Canadian Bacon
bboulier
Posts: 558
Smoked about 4 lbs. of Canadian bacon made from pork loin cured for about 11 days. 225 degrees for about 4 hours using apple wood chunks on my medium BGE. Took it off when the internal temperature was 150. Very tasty.
Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
Comments
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Done bacon a few times but I'd like to try this after seeing your pics.
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I've done this and need to do it again. It starts at around 8:30 into the video.
http://video.mpt.tv/video/2365547722/
Here's the recipe:
http://barbecuebible.com/recipe/canadian-bacon/
OKC area XL - Medium Eggs -
Looks great!. I gotta try this.
Thanks for posting
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