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BBQ Related Topics => BBQ Recently? Post Pictures and Tell us what you cooked. => Topic started by: chefrob on March 21, 2014, 08:06:30 pm

Title: canadian bacon
Post by: chefrob on March 21, 2014, 08:06:30 pm
azcharlie pm'd me ironically on curing info and I had 2 cured pork tenderloins smoking today.

cured after 7 days with cure #1 and my spices.............
(http://i3.photobucket.com/albums/y67/robertiqbal/smoked%20food/IMGP2768_zpsd4f73bf3.jpg)

i'll cold smoke them for about 4 hrs.......
(http://i3.photobucket.com/albums/y67/robertiqbal/smoked%20food/IMGP2769_zpsee8aa78f.jpg)

then i'll fire up the gas and bring them up to 140-145 and this is the result............
(http://i3.photobucket.com/albums/y67/robertiqbal/smoked%20food/IMGP2772_zps28fc99e7.jpg)

even managed to fire up a yard bird too!
(http://i3.photobucket.com/albums/y67/robertiqbal/smoked%20food/IMGP2774_zps5fe8bc49.jpg)

thx for stopping by..........
Title: Re: canadian bacon
Post by: Mark on March 22, 2014, 09:55:04 am
Looks good, Robert. Do you have any photos of the sliced C.B. to share? I'd love to see the color of the cure. :P
Title: Re: canadian bacon
Post by: chefrob on March 22, 2014, 08:01:36 pm
not a good pic but here it is:
(http://i3.photobucket.com/albums/y67/robertiqbal/smoked%20food/IMGP2779_zps1d55e1b2.jpg)

it is actually a little deeper red then what the pic shows since i pulled it around 142 or so...........great for snacking!
Title: Re: canadian bacon
Post by: Mark on March 23, 2014, 09:53:31 am
Perfection! :P
Title: Re: canadian bacon
Post by: chefrob on March 23, 2014, 04:11:52 pm
thx, I've done a few in my time.... ;) ;)