Rich G
TVWBB Honor Circle
The last batch of Canadian Bacon I made disappeared super fast, so this time I did about 9 lbs! 
Cut a whole loin into three pieces, weighed them, and used the diggingdogfarms calculator to figure my curing spices. The CB was in the fridge bagged for about 10 days, flipping every day (mostly.) This morning, I removed them from their bags, rinsed them, and then dusted very lightly with garlic powder and paprika. Then they sat to develop what pellicle they could while I got the 26" kettle going. I set it up with double stacked ring, and a 2x2 head on the snake. Used some small chunks of hickory and apple for smoke. The grill settled in really well at 150F with the lower vent wide open. After three hours, I lit the other end of the snake to bump the temp, and it rose to 220F slowly while the CB came up to 155F. Pulled it off the grill, cooled, and sliced (....and tasted, of course!) Turned out great, and it's all I can do to keep my daughters from snacking it all away faster than I can cut it up! 
Some pics:
Cut a whole loin into three pieces, weighed them, and used the diggingdogfarms calculator to figure my curing spices. The CB was in the fridge bagged for about 10 days, flipping every day (mostly.) This morning, I removed them from their bags, rinsed them, and then dusted very lightly with garlic powder and paprika. Then they sat to develop what pellicle they could while I got the 26" kettle going. I set it up with double stacked ring, and a 2x2 head on the snake. Used some small chunks of hickory and apple for smoke. The grill settled in really well at 150F with the lower vent wide open. After three hours, I lit the other end of the snake to bump the temp, and it rose to 220F slowly while the CB came up to 155F. Pulled it off the grill, cooled, and sliced (....and tasted, of course!) Turned out great, and it's all I can do to keep my daughters from snacking it all away faster than I can cut it up! Some pics:
