9 or 10 days to go :)

[bobberineyes]

Wow bluegill,  looks like it worked to perfection...nicely done 

[lovebigbluegills]

Got the canadian bacon and the second batch of 'regular' bacon sliced up after work. 

The bacon is good, but the canadian bacon is phenomonal!!! Thanks for the recipe Rino!!!

Breakfast for supper tonight!

[eyeguy 54]

it will go fast, may as well brine another!  lol

[lovebigbluegills]

I agree, Christmas presents, samples for the neighbors, it'll be gone in no time!!!

 

[lovebigbluegills]

Thanks bobber!

I can tell you guys that having delayed the taste test, I sampled heavily during the slicing process, and it was well worth the wait!!!

[eyeguy 54]

ahhhhhh, the simple pleasures in life

[Boar]

ok justna curious question whay dose some of cacon look dakrer that the other, loin is pretty much the same collor thru out ait it.

[smurfy]

ok justna curious question whay dose some of cacon look dakrer that the other, loin is pretty much the same collor thru out ait it.

cause you might be color blind?????????

[reinhard1]

Boar the drier the surface of the meat, the more smoke adhears to it.  The more time smoking the darker the meat gets of course.  Sometimes parts of the meat gets closer to the heat source or vent outlet [which draws more heat] and that will cause darker color and also will cause the area of that part of the meat being smoked to get done earlier [we got to watch that all the time].  Also some of the fat on the outside does carmalize at times [which I like] and because of the smoke and cooking process gets darker as well.   

I remember a butcher buddy of mine telling me about a chemical reaction of sorts that cause the darker color.  Salts, spices mixed with the internal fat coming to the surface of the meat creating kind of a slur.or a glaze of sorts [kind of like when a pellicle is formed on the boneless pork loin after it is cured and set to dry for a spell].  Smoke particles stick to this "glaze" creating a darker color that having no smoke at all.  When you use no smoke at all [in the oven example] the meat does get darker but more of a redish or mahogany red color.  With smoke you get that almost black color  [often called pig candy with doing a pork butt for pulled pork or bark on a beef brisket].  Hope this helps.  good luck.

[leechlake]

Rhinos explanations are like a doctor describing brain surgery except I can follow what he's saying.  It almost has a sing/song or poetry like feel to it.  Always fun to read.

[eyeguy 54]

sing it l l !  

[RebelSS]

Hear hear!   Reinhard....the man. He absolutely is....

 

                           THE

 

                                  

[bobberineyes]

Lol, I was thinking the same thing reading that.....paging Dr reinhard,  boar is attempting to put something on the smoker too early again....well said rh. 

Edited December 22, 2015 by bobberineyes

[delcecchi]

Sort of like the Maillard reaction.  And No it's not about duck hunting.

[RebelSS]

Thank you. Don't quack up on us now. 

[lovebigbluegills]

it will go fast, may as well brine another!  lol

I picked one up at the grocery store today, and it will be taking a bath sometime tonight and ready to smoke next year

[delcecchi]

Thank you. Don't quack up on us now. 

I've been meaning to take a camera or my tablet along and get some pictures of all those wary canada geese at Soldiers Field and along west circle drive, kitty corner from Costco. 

It was really cool the other evening watching them come in to land on the pond behind Whistle Binkies.  Wave after wave. 

[RebelSS]

I wish we had all of them back, instead of these stupid crows. 

[eyeguy 54]

hey!   bacon !   oh look! a squirrel!  

 

[delcecchi]

hey!   bacon !   oh look! a squirrel!  

 

Aren't the loins sort of small?  How long do you leave squirrel bacon in the cure? 

[eyeguy 54]

12 minutes, smoke for 49 seconds.  then let rest a couple hours.  And do not sample till after Christmas ! ! ! ! !  

[RebelSS]

Bacon wrapped squirrel haunches......hmmm...drizzled with BBQ sauce...tree rat bites.  I could eat 20. 

[eyeguy 54]

give me till new years and I'll have half dozen grays for ya pilgrim 

[lovebigbluegills]

Ready for the ten day soak in the fridge, then the smoker

[eyeguy 54]

ohhhhhhh noooooooooooooo!!!!!  he put them in a zip lok ! ! ! ! !