Canadian bacon re-stocking...

SSN686

Morning All:

Time to re-stock on the Canadian bacon...began with an almost 9 pound pork loin that I cut into three sections & into the wet cure (used the Dizzy Pig recipe from their website) last Sunday...


Had originally planned on smoking it yesterday, but it RAINED all afternoon & since working from home today figured another day in the cure wouldn't hurt...used a different rub for each piece...L to R is Dizzy Pig IPA, then DP Game On & then DP Red Eye Express...


put the cured pork loins on for smoking with hickory...cruising indirect at about 240 dome temp & should have some good eating in a couple hours...used the toothpicks to ensure the center piece stays upright to get smoke all around...


Finished smoking...all three pieces between 145 & 150 internal...cut in half to see the goodness of the inside...


then package/vacuum seal 5 of the 6 for the freezer & the other package into the fridge for later this week (yes we did sample all three & they were GOOOOOOOOD!)

stv8r

Fantastic!   Looks delicious.   Homemade Egg Mcmuffins for days lol

Focker

Looks great Jay!
Canadians try, with their bacon, beer. 
McMuffs, with eggs, frittata, omelet, scalloped taters, mac n cheese, even pizza.  Nice to cure a loin or two per year and keep it in the freezer.

blasting

G'day eh!  Looks good, will have to try to copy this.

Jupiter Jim

Great cook Jay, we going to see youins in GA at the fest?

SSN686

Morning All:

stv8r -- thanks, will definitely have a few McMuffins!

Brandon -- thanks, I usually do at least 4 loins per year as we go through it pretty quickly!

blastinq -- thanks, it is definitely worth doing!

Jim -- thanks, we will be there next week (plan to bring along at least one section if you want to taste)!

Jupiter Jim

Jay just why would I NOT want a taste it? Looking forward to seeing youins sooooooon. J&K

Jupiter Jim

Sometimes I'm slow just bring a hunk for me to take home!!!!!!!

jccbone62

That does look amazing!  Nice job man.