Canadian bacon on the EX 6

[timothy]

Used a whole pork loin (7#) cut in half.
Cured for 10 days using Hi mountains buck board bacon cure.
Rinsed and soaked for a day, set in fridge on rack for a day , then brushed with a bourbon maple brown sugar glaze.
200 for 4 hrs till 140.
Will chill and slice tomorrow and vac seal.
Pics will follow.

 

[BFletcher]

Nice! Did the Boss help? Did he perform some calculations?

 

[timothy]

Sliced 1/2 the loin in 1/8" slices and the other into 3/16" slices.
Put em in pacs of 6 and 8.

 

[timothy]

As of today, CB goes for $0.75/ounce @ Target. I paid $15.00 for that pork loin, with a little time and effort I have about $84.00 worth of CB in the freezer and I know what's in it.