more Canadian bacon!!

[Boar]

did 2 loins. stocked up.for awhile

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[dakids]

Yum yum

[lovebigbluegills]

Thatta boy- looks fantastic!!! I just tossed a whole loin into pops brine today to make some more too. Ten more days and it'll be in the smoker!!!

[Bobberineyes]

Mmmmmmm   

[Jerkbiat]

looks mighty yummy. I am going to have to do that one of these days.

[hawg]

I've smoked turkeys and some jerky but not bigger cuts like these. Do you brine them for 10 days? Refrigerated?

[Boar]

i actully go for 14 days cause it fits my schedual of start brine on a weekend the smoke on a weekend. pluse i feel i get better flavor.

[Boar]

hawg the brine is easy and cheap, then smoke at 225 till.internal temp is 150 then put in foil tent in the fridege over night. the brine and loin are put in fridge to keep.cool. reinhardt has complete instructions on his web page. its very simple and cant mess up.

[hawg]

Thanks Boar.

[glenn57]

i've had some of boars canadian bacon and its pretty darn good!!!!!!!!!!!!!

dat should earn me an applaud from boar!!!!!!!!!!

[Boar]

om just one... but i gave u a smite to, just  for equally out

[glenn57]

om just one... but i gave u a smite to, just  for equally out

there......you need to get caught up!!!!!!!!!!!!

[Reinhard]

Looks great Boar.  Just made 3 more pieces myself.  Vac'd them last night to bring up north.  good luck.