Canadian Bacon

[NDKoze]

I'm trying to clear out my freezer to make room for processed venison assuming we get a few deer over the next three weeks of deer gun season. So, I smoked some Canadian Bacon tonight after brining for 14 days. I know that is longer than was needed, but I didn't have time to smoke until today.

I pretty much used the Pop's Brine Recipe from the following thread:
http://smokinitforums.com/index.php?topic=1077.0

I also added some ground pepper last night after rinsing the brine off and before resting in the fridge overnight.

Here they are right out of the smoker. I have plastic wrapped after a cool down and put them in the fridge to rest for a couple of days. I'll probably slice and package on Wednesday.

I'll update with some more pics later.

 

[BedouinBob]

Hey Greg, did you make that with loin? The cut looks different than what I expected.....

 

[NDKoze]

Yeah, it was a pork loin. This is from a hog that we butchered last year for deer processing, so was probably not the cleanest butchering job.

 

[BedouinBob]

That's ok! I am sure it will taste great.  8)

 

[DivotMaker]

Looking good, Gregg!

 

[NDKoze]

Finally got around to slicing last week.

It was a relatively small batch. But, I stocked up the freezer just a little bit.

 

[DivotMaker]

Do you have my address, Gregg?   Looks great!! ;D

 

[grogorat]

Looks awesome, Gregg!

+1