Roostershooter
New member
I smoked my 3rd canadian bacon yesterday. The previous two turned out great but this one did not. I brined for 6 days using The sausage maker maple ham brine. The half loin was 3 pounds after trimming. I smoked for an hour at 120 and finished at 200. The goal was to take it to IT of 145. Well, after 8.5 hours the temp was still at 127-130, bouncing back and forth. In fact, the temperature did not change in 3.5 hours. So after 8.5 hours, i opened up the smoker and saw this dryed up piece of meat. I checked the IT with another probe thinking the probe was bad but it registered the same. Why would the meat stay at one temp for 3.5 hours? The loin was from sams. Bad loin? Change up the recipe? Fryed some up this morning and the taste is good but completely dryed out. And comments/advice welcomed.