Jonathon

Great article, but is there an easy way to determine if your knives/plates are disposable?

Austin Kenjamin here checking in from Sparks, NV. I love to BBQ, smoke and grill. My favorite is smoking my own bacon and having fun entering BBQ competitions. I wish they had more competitions here is NV, otherwise it is usually a full day to travel somewhere for it.

I have made several pork loins as Canadian bacon, and they turned out well. Before placing them into the cure, trim off as much fat and silver skin as you can. A bit here and there is not an issue. After removing from the cure, pat it dry and you have Canadian Bacon. I prefer mine smoked just a bit. I set my smoke to 170F, and put the pork loin for about 90 min. I don’t care for mine to be heavily smoke like a ham. I cut it into 4 pieces. I do the cooking when it goes into what ever recipe I am making.

I made one for my son’s girlfriend and she is very stingy about sharing it.