Whole lot of back bacon goodness!
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Whole lot of Canadian bacon goodness resting in my fridge!
Cured using Morton TQ 1 tablespoon per pound of meat. 2 tablespoons per pound brown sugar.
Cured 14 days, rinsed then let rest in fridge to form pellicle.
Smoked @250 until 155 IT with hickory pellets in the masterbuilt
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That looks really good! Did you use pork tenderloin? For my last batch of canadian bacon I used pork sirloin roast and tied them up to keep the round shape. It was hard to tell the difference and about 50 cents per pound cheaper. I only kept mine in the brine for 8 days because I got tired of flipping the bags over and wanted to get going with the cook. Patience is not one of my strong suits but I used the same temp schedule you did and my Masterbuilt. It turned out great. R!
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That looks really good! Did you use pork tenderloin? For my last batch of canadian bacon I used pork sirloin roast and tied them up to keep the round shape. It was hard to tell the difference and about 50 cents per pound cheaper. I only kept mine in the brine for 8 days because I got tired of flipping the bags over and wanted to get going with the cook. Patience is not one of my strong suits but I used the same temp schedule you did and my Masterbuilt. It turned out great. R!
Randyman yes I used tenderloin. IIRC it was $1.39/lb when I bought it. Have another whole loin in the freezer for when this runs out.
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Sliced.
knifemaker3 - Very nice - Great Job
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knifemaker3 Looks awesome man, brings up a good debate I’ve been wanting to have here for a while. Who holds their product to let it form a pellicle and who doesn’t?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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knifemaker3 Looks awesome man, brings up a good debate I’ve been wanting to have here for a while. Who holds their product to let it form a pellicle and who doesn’t?
Jonathon I couldn’t access the MS attachment. But I prefer to my proteins develop a pellicle most of the time, unless I am pressed for time. But especially for lox, fish, bacons and anything else that you want smoke to stick to. I haven’t done it much with any fowl.
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YooperDog Sorry, I stink at creating this, I did not make it open to anyone, I have now
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