9 or 10 days to go :)

[eyeguy 54]

thx again rh for a great idea.  fun and oh so good!

[LindellProStaf]

That is beautiful

 

[bobberineyes]

Nicely done eyeguy,  looks like the old Rapala filet knife did a fine job as well. .

[reinhard1]

I can taste it now!! Great work!!.  good luck.

[reinhard1]

Just finished two more pieces of Canadian bacon, 5 pounds each.  good luck.

[DonBo]

Yeah, that looks great but.....what you gonna do with 10 lbs of CB?  Serious question.  How do you plan on serving that? 

 

[eyeguy 54]

slice it, package it, share it, freeze some.  it never lasts long. 

[JP Z]

Yep I just bought another 9lb Loin at Costco I'm going to get going in the Brine...This is after I've made 12lbs and it's almost all gone.

[reinhard1]

I've got 20 pounds still in the freezer that's going up north on opener, but this is for home use.  Like the others, it doesn't last long.  good luck.

[lovebigbluegills]

What is the recipe for the brine? 

[reinhard1]

You can get the whole step by step on my page www.sausageheavenoutdoors.com including the brine in the Smokin Hot page.  good luck.

[lovebigbluegills]

Thank you.

I picked up a loin today after reading this thread, and can't wait  to give it a shot

[bobberineyes]

You won't be disappointed! !!

[lovebigbluegills]

I just pulled it out of the smoker at 153 degrees. It looks and smells great! It will be tough to not sample it until tomorrow when I slice it

[eyeguy 54]

nice job... WAIT !   mmmmmmm   mmmmmmmmmm city  

[Boar]

WOW! that is some crazy beutiful stuff. Im gona give mey hand a try at that. My son only like CB pizza and we have fun makining home made CB pizza. This i gota do! way awsome Job!!

Both you guys!!!!

Boy LBBG I hope thats the latest your talking about!!

Sorry, all 3 you guys, make me humble in the wake of the Meat masters.

[lovebigbluegills]

The recipe i used is off of RH1s page that he mentioned above. I'll post my taste test findings tomorrow after the slicing. 

Boar- this is the latest stuff I've done, and some 'regular' bacon yesterday. 

[Boar]

Oh boy oh boy oh boy!!!!!

[reinhard1]

They look wonderfull!!!! Ya it's tough not to take a taste but it is a important step in the process.  Let the juices and flavor re-distribute through the meat.  good luck.

[leechlake]

looks good.  Suggestion...have a small piece as your sacrififical lamb that you cut up and taste right away and leave the balance to rest if you don't have it in you not to slice into it right away.  Since it's a small piece it may be a little saltier and drier but at least you get to cut and taste and not bother the big pieces. 

 

[eyeguy 54]

looks good.  Suggestion...have a small piece as your sacrififical lamb that you cut up and taste right away and leave the balance to rest if you don't have it in you not to slice into it right away.  Since it's a small piece it may be a little saltier and drier but at least you get to cut and taste and not bother the big pieces. 

 

dont do it grasshopper.....  wait....  lol  

[leechlake]

no I mean this.  Looks as though you cut up the whole loin into three pieces, probably to fit in bucket.  Cut a little 6 ounce chunk before brining and smoking and prep as normal so you'd in essence have 4 pices to start with.  When your done you've got a little piece to mess with while you let the other stuff sit.

[RebelSS]

I'd suggest you cut off a large slab and immediately overnite Fed-ex it to me, and I'll report back the findings, to assist you as needed. 

[lovebigbluegills]

[lovebigbluegills]

Edited December 21, 2015 by lovebigbluegills