Smokin Monkey Posted January 9, 2019 Share Posted January 9, 2019 Canadian Bacon. Cut Pork Loin in to three pieces. Cured two with Salt, Sugar, Cure #1, Black Pepper, Onion Powder and Garlic Powder. Third piece just with Salt, Sugar and Cure #1. Cured for 14 days in fridge, then washed and hung for two days to dry. Smoked in the new Boniak Electric Smoker Smoked with Apple Dust @ 65'C for 4 hours, 75'C for 4 hours then finished off around 80'C for a total of 10 hours with an IT of 63’C. Salt, Sugar, Cure #1, Black Pepper, Onion Powder and Garlic Powder. Salt, Sugar and Cure #1. Allowed to cool then wrapped in Cling Film, into the fridge for two days to improve the flavour. Sliced and Vac Packed 2 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted January 9, 2019 Share Posted January 9, 2019 Nice one mate, great post 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted January 9, 2019 Share Posted January 9, 2019 Love the 4.6kg pork loin! That is an impressive lump of pork 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted January 9, 2019 Author Share Posted January 9, 2019 Just been going over cooks from the past (this was 2015) and posting them up. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted January 9, 2019 Author Share Posted January 9, 2019 2 minutes ago, Justin said: Love the 4.6kg pork loin! That is an impressive lump of pork Get them from Parfetts, which is a local Cash & Carry. Used to use these for my Hog Roast business. Quote Link to comment Share on other sites More sharing options...
Justin Posted January 10, 2019 Share Posted January 10, 2019 Good tip for all the members in the north Quote Link to comment Share on other sites More sharing options...
Simon Posted January 10, 2019 Share Posted January 10, 2019 Looks nice. Will have to try that some day Quote Link to comment Share on other sites More sharing options...
John Anderson Posted February 24, 2019 Share Posted February 24, 2019 Hmmm nice. Pretty close to the method I use . Nice thick cut bacon , a man after my own heart . 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted February 24, 2019 Share Posted February 24, 2019 Great looking bacon Quote Link to comment Share on other sites More sharing options...
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