M-m-m!!! That looks super yummy.

We smoke pork and beef at our house too.
I am wondering about your curing procedure, tell us abit
about it. I understood you used a pork loin.

We have used pork loins, tenderloins and shoulder. Using a rub and Mortons curing salt. Our finished product reminds me of the meat my grandparents cured and smoked 70 years ago.
Their cured meat always tasted so good. I am always interested in other peoples procedures. We slice fairly thin and vaccum seal then freeze in portions for the two of us. If more are here we take out more packages like you. We are pleased with our results but always open for new suggestions. We like beef tenderloins smoked with homemade rools, makes sandwiches out of this world.

Appreciate all your comments and pictures. Shirl

Shirl, I have a book called "Charcuterie", by a Michigan chef named Brian Polsyn who had a restaurant (now closed) and Michael Ruhlman. I highly recommend it, I got a copy for Sharon/Chase when we visited her a few years ago.

Anyway, the recipe is at the link I've attached. I've made the peameal bacon this way too, Elery likes that even better than the Canadian Bacon. I like 'em both and peameal bacon is seldom seen outside specific areas of Canada, so it's good to know how to make it.

Smoke away!

Annie

Here is a link that might be useful: Michael Ruhlman Canadian Bacon

I see what you're trying to do here, Annie. And it's working.

Second picture, magazine quality photography.

dcarch

Thanks Annie for the link......I will read tonite......
We had smokin' on the September agenda ...Shirl

Finally getting back to the Canadian Bacon.

annie I did follow thru...ordered the book "Charcuterie" by Chefs Polsyn and Ruhlman. Found it very interesting.
Interesting enough we first cured and smoke one pork loins cut in half. Turned out so tasty and by the time 3 kids and families visited we had not enough left to freeze.

This past week we did two whole loins cut in half giving us 4 pieces. Again they are so good and enough for each kid and families to have a meal and plenty to freeze. Next a try at Peameal bacon and the Spicy Dry Rub loin. Oh yes did want to mention the book I received was the revised and updated verison.

Our smoker setup on first try

our first loins done

Our second smoking session done

Hooray, Shirl, I'm glad you did it. It is amazingly good, isn't it?

Nothing at all like that store bought Canadian bacon, this is something else entirely. My mother is the culprit in our family, she'll eat the stuff nearly as fast as we can smoke it.

It's a great book, isn't it?

OK, FOAS, it's your turn.....

Oh, and thanks, belatedly, dcarch!

Annie

Annie - I've spent at least the last 15 minutes scrolling between your "which we sliced up like this" picture and Shirl's "our second smoking section done" pic. And feeling annoyed I never ordered that smoker...