Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Makin' Bacon (Canadian Bacon that is)
SSN686
Posts: 3,507
Morning All:
Time to make some more of the Dizzy Pig Canadian Bacon. I mixed up the curing liquid last Saturday and the 10.2# pork loin, cut into three pieces, has been soaking since then.
Took them out, washed them off and sprinkled with a light coating of three different rubs.
Left to right is DP Cow Lick, DP Raising the Steaks and DP Shaking the Tree.
Put them on indirect with a couple of small pieces of hickory and a couple of cherry for smoke. Temp still working its way up to 250 (just above 200 when I put them on). They were too wide to lay flat so I had to stand on the side (may turn them over after about an hour). Will be taking them to 145 - 150 internal.
They usually take about 2 hours to get up to temp so I'll have the finished product about 9:30pm.
Time to make some more of the Dizzy Pig Canadian Bacon. I mixed up the curing liquid last Saturday and the 10.2# pork loin, cut into three pieces, has been soaking since then.
Took them out, washed them off and sprinkled with a light coating of three different rubs.
Left to right is DP Cow Lick, DP Raising the Steaks and DP Shaking the Tree.
Put them on indirect with a couple of small pieces of hickory and a couple of cherry for smoke. Temp still working its way up to 250 (just above 200 when I put them on). They were too wide to lay flat so I had to stand on the side (may turn them over after about an hour). Will be taking them to 145 - 150 internal.
They usually take about 2 hours to get up to temp so I'll have the finished product about 9:30pm.
Have a GREAT day!
Jay
Brandon, FL
Comments
-
Have a GREAT day!
Jay
Brandon, FL
-
Looks great Now i'll have to go root thru the freezer lookinfor some from our last batch. I've been doing the recipe that KSCheryl made at Atlanta. the kids really love the maple flavor in that one.
-
Looking good. I want to try Canadian bacon or buck board soon.
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum