Back bacon

[Puff]

Pork loin cured in the fridge for 4 days. Smoked on the WSM for 4 1/2 hrs. over KF and hickory. Dome temp at 200*.



Out of the cure and on to the smoker


Ready to come off

Done! Basted in boiling maple syrup and rolled in cornmeal

[desi]

lookin good Puff.

[Rich777]

Puff that is some good looking eats. Kind of unusual, to me. To be honest I've never seen it before, looks really good. Seeing food from different parts of the country is cool! Nice job.

[Puff]

I'm pretty sure McDonalds uses it on their "Egg McMuffins". (Just not as personal as homemade)
It's Canadian Bacon. Real good and real easy to make.

[Rich777]

Puff, the unusual part for me was the coating of cornmeal. Had never seen that. Looks good! Will give it a try.

[Puff]

Makes some nice crispy bits when you fry it up

[Gator]

Puff - very nice, the corn meal coating is a new one to me too. Hummmm....may need to add that to my "try it" list, thanks!

[SteerCrazy]

Pork loin cured in the fridge for 4 days. Smoked on the WSM for 4 1/2 hrs. over KF and hickory. Dome temp at 200*.



Out of the cure and on to the smoker


Ready to come off

Done! Basted in boiling maple syrup and rolled in cornmeal

Hey Puff,
I've got my Loins curin and will be ready on Sunday. What temp did you pull them off the smoker??
Did you foil and let 'em rest?
What did you do after you pulled them from the smoker??

[OSD]

Those look great. Never tried the cornmeal before. I'll have to try that.

[OSD]

Puff, what cure do you use for this and what temp did you finish at?

[Puff]

Here's everything you need to know guys.
Good luck
http://www.bbq-4-u.com/viewtopic.php?t=8461

[OSD]

Thanks for the link, Puff

[TX Sandman]

Yeah, thanks, Puff! That looks great!

[SteerCrazy]

I remember seein that thread, thanks for the remind. I'll be puttin 'em on in the mornin!

[Puff]

Keep us posted SC