Made more Canadian Bacon...

SSN686

Morning All:

We were out of Canadian Bacon so time to re-stock...nine pounds of pork loin went into the Dizzy Pig cure a week ago...


Made some delicious burgers for dinner tonight (no pictures) & decided to smoke the pork since the Egg was hot...used a different rub on each section...L to R is Meat Church Honey Bacon BBQ, then Dizzy Pig Raging River & then Voodoo Chef Dirt...


Onto the Egg indirect at about 300 dome temp...


After about an hour all three loins were between 140 & 145 internal temp so pulled...cut in half to see the deliciousness & will vac-seal for future use...


I think homemade Egg McMuffins will be on the breakfast menu tomorrow      

GrateEggspectations

Looks like you can expect a rewarding result. Good idea to try out a selection of rubs. Let us know which you liked best.

Langner91

Can you share what is in the brine and what wood you smoked with?  Are there traditional wood or brine used for Canadian Bacon? 

Sorry, I should have searched.  I found your older post.  Thanks!

https://eggheadforum.com/discussion/comment/412900#Comment_412900

SSN686

Morning @Langner91 ,

I didn't using any additional wood for smoke this time...In the past I've used cherry, hickory & guava a few times with all being very nice, but was just lazy this time.

Glad to see you found the recipe...it is VERY easy...I've always used the Morton's Tender Quick for the curing agent (bought a case of it a few years ago as I couldn't find it in any stores).