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"...some Canadian Bacon!"

Desert Oasis WomanDesert Oasis Woman Posts: 5,604
edited 8:44PM in EggHead Forum
Cured 4.7# pork loin in HI MT. Buckboard Bacon (unseasoned) for 7 days
rinsed and soaked overnight, then rinsed and soaked 4 hours; let dry in refridge 6 hours
Smoked with cherry wood in LBGE at 220 dome for 3 hours: internal temp 145; shut down and left on for 1 hour, then cooled to room temp in garage covered with dish towel.
wrapped in HDAF then ziplock: to keep everything in fridge from smelling/tasting like BBQ!
made breakfast a short time ago for self and "Jr"...after 2nd bite, in a soft voice, he said "Wow, this is some Canadian Bacon!"
I thought it was too pretty to cook....nah!
Enjoy! and thanks again, Grandpas Grub, for the HI MT B)









hmmmm, that sure was ggooooooddddddd :woohoo:


  • vidalia1vidalia1 Posts: 7,092
    Looking makes great Eggs Benedict....yummy
  • RascalRascal Posts: 3,803
    Cheers to you for your fine efforts! With no malice, I'll just keep buying mine.. 8 - )
  • Weekend WarriorWeekend Warrior Posts: 1,702
    Really nice Kari. Makes the wait worthwhile when you finally get to taste test! Mark
  • MaineggMainegg Posts: 7,787
    Oh man I have got to do this!
  • Car Wash MikeCar Wash Mike Posts: 11,244
    Mighty fine stuff Kari.
    Love those blueberry pancakes.

  • NoVA BillNoVA Bill Posts: 3,005
    Wow, that's special. You're bringing back memories of as a kid going on vacations to Ontario to fish near Peterborough/Lakefield on Stony Lake. I mention this as the big treat was to go in to Lakefield and buy Candian bacon/Pmeal bacon - couldn't eat enough of it, still can't get enough of it.

    Now I've got to make some. One more thing to add to my "To Egg List" thanks.... ;)
  • AZRPAZRP Posts: 10,116
    Wow, I guess you have some of those Thirdeye genes. -RP
  • reelgemreelgem Posts: 4,256
    Great job Kari!! What a beautiful breakfast. Too bad Ku had to miss out on the feast.
    BTW- Great job on the buckboard bacon!!!
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Very nice pictorial there Kari.

    The breakfast looks fantastic. Nice cook on the BB.

  • T-QueT-Que Posts: 44
    I read your post on Buckboard bacon and plan on trying it. I have a question though. What is "HI MT"? You thanked Grandpas Grub for it. Is that a store or did he give you a recipe?


    Cured 4.7# pork loin in HI MT. Buckboard Bacon (unseasoned) Grandpas Grub, for the HI MT
  • B)

    also look up buckboard bacon on Thirdeye's blogspot
    for guidance :evil:

    Desert "not all genes are equally distributed" Oasis Woman
  • AZRP

    Desert "not all genes are equally distributed" Oasis Woman
  • :laugh: had some in the big city last week and son questioning "that yellow stuff" :whistle:
    will have to have him make the H. sauce :evil:
  • :side: it's really pretty simple to do...and with loins at $1.99/#....
  • B)
  • :) try it, you will love it!
  • :laugh: the pancakes have been good the past 3 days :silly: finally used up the batter this a.m.!
    (thought for sure you would have made some drinking joke, like "What, no Bloody Mary's?" :blush: )
  • ;) Hubby's fam used to go to Canada each summer, too.
    Must be a Yankee thing (he's from MI)
    ;) Hope son is making those fond memories, too.
  • Anne, you've got to try it if you haven't already! Thanks, Queen Sister B)
  • :) couldn't have done it without you, Kent. Thanks for taking us newbies under your giant wings :cheer:
  • BeliBeli Posts: 10,751
    Kari that looks Fantástico!!!! pity you are so far away & we can't get there in time for breakfast ;)
  • Nice Job Kari! If I knew you had breakfast skills like this when we were in OKC I would have charged you breakfast for the peppers! By the way, my kids love the alian skull cap...I'll get you a pic.

  • Ross in VenturaRoss in Ventura Posts: 7,233
    That looks great and taste Kari

  • thirdeyethirdeye Posts: 7,428
    You got some nice even color on that. I'd say you are dialed in. How was the salt factor?


    FYI, your hunk of loin was a center cut, favoring the sirloin (or ham) end of the loin. The forward end (or rib end) is where the baby back ribs (loin ribs) are cut off. It is a little fattier, and up there the eye is smaller and the side muscles are larger. They take on a darker color when cured. If you can buy a whole loin you can do a test to see which end you prefer.

    PS...Just make sure it's not enhanced pork.
    Happy Trails

    Barbecue is not rocket surgery
  • cookn bikercookn biker Posts: 13,407
    I wanna try that. Great looking breakfast there!!!
    Where do I get the cure and what cut of meat?
    Thanks for sharing and insipering Kari!!
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Pork Butt MikePork Butt Mike Posts: 2,584
    Wayne thanks for the post, it's great to learn something new everyday. Good Post
  • Pork Butt MikePork Butt Mike Posts: 2,584
    Nice looking breakfest, making me hungry again tonight. What did you use to grill the pancakes and everything on.
  • bubba timbubba tim Posts: 3,216
    Sirlon end works for us. This LC's first attempt. Not bad at all.




    LC cured it for 8 days then dried it for 36 hrs. Smoked with applewood until internal 140.

    Bubba likes...Da bomb!
    SEE YOU IN FLORIDA, March 14th and 15th 2014 You must master temp, smoke, and time to achive moisture, taste, and texture! Visit for BRISKET HELP
  • bubba timbubba tim Posts: 3,216
    Dang Girl! You can cook breakfast anytime you want at the Fish Camp! Looks great. LC and I also like High Mnt.
    SEE YOU IN FLORIDA, March 14th and 15th 2014 You must master temp, smoke, and time to achive moisture, taste, and texture! Visit for BRISKET HELP
  • FockerFocker Posts: 8,281

    Great job with the buckboard

    Buckboard might have to be a summer project ;)
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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