Back Bacon

[Jim Lampe]

Also called Canadian Bacon
Started the cure a week apart from two 3+ lbs of pork loin


Using the same cure.
yesterday, I removed them from the cure, rinsed and patted dry…
Lettem sit in the fridge overnight
Today… moments ago I fired up the 22”WSM
using Weber briquettes and Pecan wood for smoke.
take a peek:







Now, we wait….
goal is to keep the temp inside the smoker about 225°F and bring the pork to an internal temp about 145 to 148°F…
I’ll post more pictures later.
Thanks for swingin’ by

 

[James J]

Looking great so far!

 

[Rich Dahl]

Looking good Jim. Just got done doing our second batch of bacon and a small pork loin for Canadian bacon with the Buckboard bacon cure. Love the stuff, came out perfect.

 

[Jim Lampe]

Looking good Jim. Just got done doing our second batch of bacon and a small pork loin for Canadian bacon with the Buckboard bacon cure. Love the stuff, came out perfect.
View attachment 32445

Looks PERFECT!!

 

[Rich G]

That's going to be some great eating, Jim!

Rich, yours turned out just beautifully! Nice to have that Beswood slicer, huh?

R

 

[Jim Lampe]

After 3 hours, one was done… a few minutes later, the 2nd one burped too.


they were racked and sent to the garage fridge to cool…
I’ll probably slice them tomorrow.


I’ll add a few more snapshots after slicing…
Then off to their new home.
thanks again for swingin’ by!

 

[BryanO]

Both look beautiful!
A slicer would be a must (or at least highly preferred) for that much meat.

 

[Bob Correll]

Top notch back bacon Jim!
Reminds me, after seeing you make this before I bought some of the buckboard cure, then forgot I have it, it's in the pantry somewhere. Maybe I'll try in on some pork belly for bacon.

 

[EricV.]

Very Nice, I may have to give that a go....soon!

 

[ChuckO]

Can I come over? I'll do dishes

 

[James J]

Two thumbs up!

 

[Clay Neubauer]

Off to their new home... I'd say somewhere between an English muffin and an egg with a blanket of Hollandaise sauce would be a nice cozy place for some of it to reside.

 

[Jim Lampe]

Off to their new home... I'd say somewhere between an English muffin and an egg with a blanket of Hollandaise sauce would be a nice cozy place for some of it to reside.

Sounds good!
these are actually partial payment for work done for me by a couple of friends.

 

[Jim Lampe]

 

[BryanO]

Sounds good!
these are actually partial payment for work done for me by a couple of friends.

Do you have anything else that needs done???
I’m great at doing OK work.

 

[Jim Lampe]

Do you have anything else that needs done???
I’m great at doing OK work.

Dig four foot deep-55 ft trenches, take down three more trees, stump and mulch… and clear 6 foot brush from my sunset view….
OK work doesn’t cut it.
Plus, my friend and pop supply me with homemade Kielbasa and apple and hickory smoke wood not to mention oak for winter in my wood stove.

I’d say your competition is miles higher you you can dream.
but thanks for the audition.

 

[JeffG]

Jim
Wowzers that back bacon is off the charts. Payed by bacon....

 

[RJ Humphrey]

Great looking Canadian bacon Jim.

I’m getting ready to slice up my batch of CB this evening.

Cheers

 

[RJ Humphrey]

I smoked a three pound batch of CB over the weekend. It was sliced and vac sealed this evening.

 

[Scott Hollister]

Looks excellent! I think I might have to do a batch of that...