Apple Smoked Back Bacon

[Jim Lampe]

I smoked this little bit of pork loin last month, it was so good, i decided to get a larger hunk of loin and smoke more...

so i bought this ten pound roll...

cut it, cleaned it and started the curing process on the 18th of November...

last Friday was loinsmoke day.



over Weber Briquettes and fresh applewood for smoke on the 22" WSM
on at 12:30 pm .... off at 4pm
steady 240º until my Thermoworks Smoke alarmed me at 140º internally.





it was removed to the top shelf of a refrig until Saturday morning...





got out the CC610 meat slicer and went to town...

 

[Jim Lampe]

packaged it up in 1lb packs for Christmas presents.



turned out fantastic.
gunna do it all over again!
Thanks for swingin' by

 

[Steve Madden]

You’re making me hungry! Nice work!

 

[JimK]

Great job, and nice idea for gifts.

 

[Rich Dahl]

Fantastic is right Jim. I've just about run out of my stash and need to make some more. Love the look of that bacon too.
I'm assuming that you used that Buckboard Bacon cure that's in the box in the picture. Would you mind letting me know what that is, I think I've seen that on Amazon

 

[Jim Lampe]

thanks guys!

Fantastic is right Jim. I've just about run out of my stash and need to make some more. Love the look of that bacon too.
I'm assuming that you used that Buckboard Bacon cure that's in the box in the picture. Would you mind letting me know what that is, I think I've seen that on Amazon

That's it Rich... good stuff!

Cures 24 lbs. of meat.

Ingredients:
Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerin added to prevent caking.

 

[Rich G]

That is some great looking back bacon, Jim! Love the color you got in the smoke! One of my favorites (and my girls eat it about as fast as I can slice it!). I'm overdue for another one, thanks for the kick in the butt!

 

[Cliff Bartlett]

Santa did good!! Family and friends will surely enjoy that present. Thanks for sharing your post Jim!

 

[JeffG]

I wish I was swingin' by for a bag of that back bacon goodness.

 

[Dwain Pannell]

Looks outstanding! I have yet to use the Buckboard Bacon kit. It’s on my to do list.

 

[CaseT]

Looks great. I’ve been out of Canadian bacon and need to make some soon!

 

[Brad Olson]

Looks to me like Canadians should start calling it "Raymond bacon"!

What's that beer next to the Tecate? The label doesn't look familiar.

 

[Rich Dahl]

thanks guys!

That's it Rich... good stuff!

Cures 24 lbs. of meat.

Ingredients:
Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerin added to prevent caking.

Thanks Jim. I've been looking at that for awhile was a little concerned about spending about $30 and maybe not liking it. I'll run it by the boss and she if she wants to give it a try too.

 

[Jim Lampe]

Looks to me like Canadians should start calling it "Raymond bacon"!

What's that beer next to the Tecate? The label doesn't look familiar.

Carib, Brad.
Drink some here> http://www.caribbrewery.com/brands/carib

 

[Greg in Utah]

This is a great idea for presents. I hope I remember to do it next year .

 

[Jim Lampe]

Thanks Jim. I've been looking at that for awhile was a little concerned about spending about $30 and maybe not liking it. I'll run it by the boss and she if she wants to give it a try too.

Rich, please check your messages

 

[Mark H]

Is this the same as Canadian bacon?

 

[Brad Olson]

Is this the same as Canadian bacon?

Yes, but without the funny accent and the extra U's.

 

[Gene Brownson]

Love it! I remember making Canadian Bacon. My only comparison was the Golden Arches original breakfast sammie. Of course after making it there was no comparison as mine blew that away. Before that I was really turned off because the the previous breakfast experience.
Thanks Jim gonna have to break it out and get it done.

 

[Scott Quimby]

Beautiful!