Page 1 of 1

Canadian Style Bacon

Posted: Tue Oct 06, 2020 1:53 am
by jmcrig
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

Re: Canadian Style Bacon

Posted: Tue Oct 06, 2020 5:42 am
by Timothy_W
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?

Re: Canadian Style Bacon

Posted: Tue Oct 06, 2020 7:18 am
by GRailsback
Beautiful Mark.

Re: Canadian Style Bacon

Posted: Tue Oct 06, 2020 10:36 am
by OldUsedParts
Classy and Good :tup: :chef: :salut:

Re: Canadian Style Bacon

Posted: Tue Oct 06, 2020 12:25 pm
by 02ebz06
Looks terrific.
A bit different than my process.
I brine for 6 days, then smoke, no rub.
All mine goes on pizza.

Re: Canadian Style Bacon

Posted: Sat Oct 10, 2020 4:49 am
by Copasspupil
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.