Canadian Style Bacon

Sausage making and curing meats.

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Canadian Style Bacon

Postby jmcrig » Tue Oct 06, 2020 1:53 am

Cured a full pork loin for 14 days, and then split it in half. Half was rubbed with a friends steak rub, with the other half rubbed with a grilling rub I make.

Into the Ole Hickory 1.jpg

Into the Ole Hickory 2.jpg

Time to come out of the cooker.jpg

Roux 10-5-20.jpg

Jason White's rub.jpg

Mark's Grilling rub.jpg
Mark Crigler
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Re: Canadian Style Bacon

Postby Timothy_W » Tue Oct 06, 2020 5:42 am

The dog clearly wants a piece of meat. Did you share with him? The meat you cooked looks very appetizing. The cut shows that it is not overdried. What spices did you use?
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Re: Canadian Style Bacon

Postby GRailsback » Tue Oct 06, 2020 7:18 am

Beautiful Mark.
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Re: Canadian Style Bacon

Postby OldUsedParts » Tue Oct 06, 2020 10:36 am

Classy and Good :tup: :chef: :salut:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Canadian Style Bacon

Postby 02ebz06 » Tue Oct 06, 2020 12:25 pm

Looks terrific.
A bit different than my process.
I brine for 6 days, then smoke, no rub.
All mine goes on pizza.
Memphis Elite built-in pellet grill, CampChef PGXXL pellet smoker, Wood Fired Pizza Oven, CampChef Griddle, Weber II gasser
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Re: Canadian Style Bacon

Postby Copasspupil » Sat Oct 10, 2020 4:49 am

Nicely done. Being Italian no two sauces are the same and neither is how we make other food. Flavor profiles and what I like is completely different than my wife. If you like it great that’s all that matters. I’d left it for sure.

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog

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