Canadian Bacon-The Smoke

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Hillbilly1

Sous Chef
Joined
Nov 23, 2008
Messages
724
Location
A Hollar in Northern Iowa
After 10 days a curin, here be the newest CB I done:

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Outa the cure, rinsed an some cracked black pepper added. Goin ta the smoker next.

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After smokin at 225°, coolin down so we can slice it.

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Here we are on the slicer, sure does make quick work outa it!

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Vac bagged an ready fer the freezer!
__________________
 
Hillbilly I really like the looks of your CB :D Man that commercial slicer is something to have your hands on!

8)
 
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