Bacon theme


 
Dave/G

Dave/G

TVWBB Emerald Member
Lots of bacon going on here lately, so I thought I'd just post a few pics.
Cured two 3 lb loin pieces for Canadian bacon in Hi Mountain for 6 days. Soaked for 2 hours, thoroughly rinsed, dried overnight in the fridge, then for another hour under a fan and smoked last Wednesday at ~200 with a little apple wood. This morning was the first chance I had to sample some for breakfast.

Out of the smoker and cooling down
Canadianbacon111109006.jpg


Couple of slices for breakfast
Canadianbacon111109011.jpg


Fry it up
Canadianbacon111109013.jpg


Two eggs and a couple of english muffins
Canadianbacon111109014.jpg
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
DAVE INVITE ME FOR BREAKSFAST NEXT WEEKEND! I'LL BRING THE BEER! </div></BLOCKQUOTE>
Sure. You can watch some real football. Might be a good idea to bring your snow shovel, although I hope not.
 
how high of internal did you take it, & do you have a recipe for the cure? I was wondering if you could use the loin intead of belly, thanks for pre-answering my question.

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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clint:
how high of internal did you take it, & do you have a recipe for the cure? I was wondering if you could use the loin intead of belly, thanks for pre-answering my question.

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</div></BLOCKQUOTE>
Off the smoker at 142
The cure was purchased from Hi Mountain's website over a year ago
I did use loin. I haven't made belly bacon yet.
 
<<...Off the smoker at 142 The cure was purchased from Hi Mountain's website over a year ago I did use loin. I haven't made belly bacon yet.>>

For around $6.95 I purchased a package of bacon cure, sufficient for curing 200 lbs. of bacon. 'Twas purchased from Allied Kenco of Texas.
 
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