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Canadian Bacon re-stock...

SSN686
SSN686 Posts: 3,506
in EggHead Forum
Morning All:

We have been out of Canadian Bacon for a while so the much better half requested our supply be re-stocked...started with an 8.5# pork loin cut into three sections & into the Dizzy Pig cure recipe (great recipe) for 8 days...


Next set up the Egg indirect at about 250 with some hickory for smoke...each section also got a rub...left to right is Meat Church Honey Bacon BBQ, next is Lane's Spellbound & third is Braswell's Cinnamin Chipotle...


These went about 90 minutes until the internal temp on all three was 143 to 148 then pulled to rest for a few minutes...


Next cut them in half & used the vacuum sealer to store five of the half-sections for later use...will be some good eating!


This should keep us happy for at least a couple of months.

Have a GREAT day!

   Jay

Brandon, FL


 

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Comments

  • lkapigian
    lkapigian Posts: 11,160
    Bombdiggity!
    Visalia, Ca @lkapigian
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  • Stormbringer
    Stormbringer Posts: 2,253
    That's looks really good. Also, the DP home cured ham is a new one on me, something to try.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • loco_engr
    loco_engr Posts: 5,794
    Great post Jay!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • fishlessman
    fishlessman Posts: 33,537
    SSN686 said:
    Morning All:

    We have been out of Canadian Bacon for a while so the much better half requested our supply be re-stocked...started with an 8.5# pork loin cut into three sections & into the Dizzy Pig cure recipe (great recipe) for 8 days...


    Next set up the Egg indirect at about 250 with some hickory for smoke...each section also got a rub...left to right is Meat Church Honey Bacon BBQ, next is Lane's Spellbound & third is Braswell's Cinnamin Chipotle...


    These went about 90 minutes until the internal temp on all three was 143 to 148 then pulled to rest for a few minutes...


    Next cut them in half & used the vacuum sealer to store five of the half-sections for later use...will be some good eating!


    This should keep us happy for at least a couple of months.
    The dizzy pig recipe is legit, no reason to change it up.  I do give the slices a two second dip in fresh water to drop the surface l salt when frying though
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 4,986
    Way to go, lookin good, Jay. Say hi to your much better half~ miss you guys!
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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