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      Members Only Fluid Forum View   08/08/2017

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eyeguy 54

Macon bacon

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Mmm!

I smoked up some Pop's brine Canadian bacon with hickory this past weekend in a Masterbuilt 40 solid door. I'll say I was surprised that it kept the temp nicely in the cold and blowing air. I started out of the wind in the garage to dry it some then outside to smoke for 3 hrs and back into the garage to finish with the vents closed.

 

I've got pork loin jerky Christmas presents to smoke and wrap in vacuum bags for today.  

I have thirdeye's dry brine Canadian Bacon for Sunday. That should be a good test for the smoker. Brrr

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We just got a whole hog from the butcher.  I had them leave the bellies in 5 lb. slabs.  I've done the canadian bacon so far with great results, now I'm going for actual bacon like you Bobber.

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This is the week, loin will hit pops brine on Tuesday while the belly hits the dry brine on Thursday.  Going to do the loin a little different, it will get 2hrs of cold smoke before it hits the smoker for more and heat. The belly will get around 6hrs of cold smoke then both will rest in the fridge overnight before slicing.. should be good. :)

20170108_093918_resized.jpg

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10 hours ago, bobberineyes said:

This is the week, loin will hit pops brine on Tuesday while the belly hits the dry brine on Thursday.  Going to do the loin a little different, it will get 2hrs of cold smoke before it hits the smoker for more and heat. The belly will get around 6hrs of cold smoke then both will rest in the fridge overnight before slicing.. should be good. :)

20170108_093918_resized.jpg

 

Not sure if that loin is a "Hormel always Tender" brand (kinda looks like it is).  If it is you may want to cut back on any salt you use in your brine.  Check out the Sodium content on the Nutrition label.

 

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Pretty simple one this time.

1 T tender quick per #

1.5 T Brown sugar per #

1/4 tsp black pepper per #

1/2 tsp granulated garlic per #

I cut the pork belly in half after seasoning and put them in 2 gallon baggies which worked well, flipped them every day for 7 days. Rinsed them thoroughly and let them sit in the fridge unwrapped overnight.  I think next time I'll back off on the garlic a little and add maple syrup perhaps. The loin came off at  150, but the belly I pulled at 130, just to finish in the pan but it also sliced up nice in the slicer being heated up rather than just cold smoked.   

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4 minutes ago, bobberineyes said:

Ya he's sure is trying, I think a few pcs went missing when I turned my back. :confused:

NO WAY.......... a lab wouldnt do that!!!!!!!!!!!:confused::cry::grin::P

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