Canadian Bacon

[John Solak]

Bought a whole pork loin at Costco and used the front portion for a roast and the two back pieces for some Canadian bacon

I just used Tenderquick and brown sugar as the cure and cured it for 8 days. The bigger piece after the cure

Rolled both pieces in some black pepper and then on the WSM at 225*F

Smoked with some pecan and pulled them at 160*F

They spent the night in the fridge and then were sliced this morning. I wanted to make a McSolak this morning but we are out of eggs!!!

 

[Keith Kenney]

Now that looks good.

 

[Chad M.]

Ditto. That looks very good, John. I'm picking up an 11-lb. pork belly today for my first try at bacon. After seeing this I think I'll do half of it peppered.

 

[Tony R]

John you don't play around your a great cook. Nicely done.

 

[Marc]

John, I've been about three months without CB and your post is the perfect KITA I need! Thanks!

 

[Bob Sample]

Great looking bacon. Not much pecan up here in The Great White North maybe some sugar maple would make it more authentic.

 

[Ed M.]

Great job on the CB, John!

 

[Mike Coffman]

Excellent Canadian Bacon John! Need my address for Christmas???

 

[Jon Des.]

Beautiful stuff John. I never considered peppering it, but I think I will.

I was wondering if anyone was going to use CB for the Loin Throwdown. If the timing was a little different, I think I would have. (On the other hand, I don't blame you for not doing anything differently!)

 

[DaleW]

Mouthwatering! I have eggs, come on over!

 

[Russell McNeely]

Excellent looking CB! That's something I need to try (and bacon as well).

 

[Andy Beers]

That looks delish

 

[Wolgast]

Mr solak! You are on fire...Love everything you put out. Including this one!

 

[Paul Kastner]

I only have one word for the cook, stunning.