Makin' Bacon: Canadian Style
 

Pickled Smoked Pork Tenderloin.

Gonna wind up with Hawaiian pizza.

Here's the brine.

Here's the meat.

It's in the bag.

Meet Meaty McMaufurson Mates

10 days in the Frigidaire. Then on the smoker low and slow.

Take off, hoser.

Dinny

Wanna beer A?

Hoo boot 'dem Jays?

Dinny

doesn't canadian bacon come from the loin, rather than the tenderloin?

This is an excellent point, jsp. What a wonderful opportunity for a teaching moment.

Before you enlighten me, would you please be a dear and pass me the egg remover for my face? I despise going around with egg on my face. it's worse than having a hair out of place.

Dinny

McCormick Grill Mates Pork Rub on the 10th day.

Subscribe.

Then put 'em on the smoker, eh?

They will go in the Frigidaire overnight. Tomorrow I am making a best good Hawaiian Pizza.

I have a fresh whole pineapple to cut up. Some real good Mozzarella and Aged Asiago. Red bell pepper and Vidalia onion.

Gonna make the sauce with Cento crushed tomatoes and fresh basil, oregano and garlic chives from my herb/salad garden.

Dinny

Homemade crust? Cooked how?

Yes homemade.

The oven is all I got, so I'll have to make do.

Dinny

You could throw a pizza stone on that grill and get it screamin' hot.

I really want one of those KettlePizza thingies that turns a Weber into a close approximation of a pizza oven.

I think for a tax return project next year or the year after my wife and I are going to build an outdoor wood-fired oven.

I've done pizzas on my Weber charcoal grill, but not well enough to stop using the oven. I never tried using a stone, I probably would have had better luck.

I want one of those pizza thingies for my Weber, too. I'm on this big meat curing caper since I recently got this smoker. My next curing project is a 10 lb picnic.

With the weather getting cold, I'm itchin' to make some sausage. I am finally going to make my own hotdogs this year. They get cold smoked.

Dinny

Boyfriend can cook...

I'm not cooking, merely ****ing around.

Dinny

Hear you. Both taste good if you're doing it right...

So now they're took off, eh?

Why does have to be Canadian?


'merica

Wish I wasn't headed the opposite direction tomorrow till Sunday night...

Makin' Bacon: Canadian Style
 

Picked up a big ol' pork loin for $2.09 a pound and have my brine on the stovetop now. In 3-4 days, I should have my own Canadian bacon.

http://tapatalk.imageshack.com/v2/14...9446106835.jpg

Makin' Bacon: Canadian Style
 

Brined for 72 hours, in fridge uncovered for 24, and now in the smoker with a bit of hickory wood.

http://tapatalk.imageshack.com/v2/15...650962135c.jpg

http://tapatalk.imageshack.com/v2/15...756d045e0d.jpg

http://tapatalk.imageshack.com/v2/15...3fbbe94297.jpg

http://tapatalk.imageshack.com/v2/15...49bfd23e36.jpg

Looking good :thumb:

Looks dry

It's not. Temp'ed out at 142.

Doesn't look dry to me, at all.

:facepalm:

Was this supposed to be a joke or something? I don't get it.

Yes, it's my signature joke.

He probably didn't get it because you're a dumbass.

Looks good man

Ah. I thought your cooking was your signature joke?

:p


LMAO

That looks good. What in the world are you going to do with all that meat? It's just you and your wife, right?

It is. I'll freeze a little, probably give half or more of it away.

My parents bought my wife and I a nice meat slicer for our anniversary (12 years tomorrow), so I'll slice up half or so and take it to work for a couple people.

You sit there and shut the **** up while the big boys cook bitch boy. I'll have your wife sucking my cock after she tries one of my dishes