Makin Bacon

[JOHNNY QUEST]

Canadian style that is.. This is a 4 day process.. I took a 4 lb. loin and seasoned it with insta cure, mixed with a tun of different seasonings. Mustard, cajun, goya, grey sea salt, black pepper, ect.....
it goes in a gallon ziplock and hits the fridge for 1 day per pound... I turn it once a day till its cured.. Then I will slow smoke it in the smokehouse till its internal temp is 160.... I will slice it on my meat slicer 1/8 inch thick and serve.... pics in a few days when finished...

[HILMAN76]

Buddy that there looks SOOOOO GOOOOOD yum, yum, yum!

[longislandhunter]

You're killin me Randall  

I've always felt that bacon is natures perfect food  

Jeff

[thermanator]

Hey, can you e-mail me a couple slices, that sure looks good.

Therman

[JOHNNY QUEST]

this is the continuation of the loin I have had curing in the fridge all week.. turning once a day for 6 days. Its lookin great and i soaked it for 2 hours in clean cool water to rid it of the salt.. Its now seasoned up again and on the pit to mesquite smoke till its at 160...
Canadian bacon at its best.. You can't buy it this good.. I will post some pics of her sliced and done in about 3 hrs...

[Schmidty25]

wow, looks great!

[johncedarhill]

Looks spectacular--do you have to smoke it??  I was sort of thinking maybe could also be done in the winter in the oven.

[JOHNNY QUEST]

 John I guess ya don't have ta smoke it, but I'm kinda partial ta smoked bacon.. As long as ya cure it correctly and cook it till the internal temp exceeds 160 it will be just fine... I am smoking this one on the pit , not in the smokehouse.. Its just not worth crankin up the house for 1 piece of meat.. My smokehouse will cook 100+ lbs. of sausage or meat at 1 time.. so its more cost effictive to just smoke it on the pit.. I started the fire and placed the mesquite on it and placed the loin way away from the fire.. my pit is 3 ft. long and the firebox is located on one end .. I put the loin at the far side just to get some smoke in her and get her to temp...

[Timmyj1959@yahoo.com]

Im tryin ta shoot groups over here & smoke keeps getting in me eyes!!:o :p Not to mention,,, that smell is making me REAL hungry!! I guess your not gonna stop so,,, I will just get another beer to kill the hunger pains!!:D Thanks alot Buddy:0 Tim IN SOUTH CAROLINA!!!!:p

[JOHNNY QUEST]

 Timmy don't show Gene thiese Pics that are fixin ta come up... I don't want to send him into cardiac arrest.....The stuff is almost done and the sliced and plated pics will be deadly....

[JOHNNY QUEST]

 Its done now and its delicious.. the seasonings are superb and the cure came out perfect, not to salty and the sugar maple cure stands out great.. Its sliced and packaged in 6 piece freezer bags just enough for a nice breakfast...

Bon Appitite

[ronbeaux]

Sweet.

[HILMAN76]

Mmmmmmmm,BACON:p ..OH CRAP I JUST DROOLED ON MY KEY BOARD:D

[JOHNNY QUEST]

 Man that stuff put a nappy on me...4 hrs. Its fully cured now and Ed can just pack his backpack up with some and it will keep in the woods... DAM that was good...

[Timmyj1959@yahoo.com]

JOHNNY QUEST - 8/15/2009 10:01 PM  Man that stuff put a nappy on me...4 hrs. Its fully cured now and Ed can just pack his backpack up with some and it will keep in the woods... DAM that was good...

I Guess that means you will be up all night in pusuit of the ever elusive "Texas A-Ratus"?:p Man I gotta call your "Better Half",,,,,, I want her to get a pic. of you when you wake up with a pellet or two stuck to your face after falling asleep at the "Bench"!!!!!!:p ROFLMBO!!!!:D Tim.