Getting ready to pull two of these out of the fridge in the next day or so, let them rest overnight to get the pellicle and then smoke em up, slice and vac bag. I just did a batch of chicken brats and chicken bologna, don't laugh, it's great for sandwiches. Been busy all summer canning tomatoes and any thing I can. What part of the state are you in ? I'm down in "Spamtown". aka Austin.
This looks so delicious and easy to make. I'm going to buy some pork loin and try this. By the way, we Canadians call it 'back bacon', not Canadian bacon. But if that's what they call it in the US, that's fine by me. Take care, eh!
I was going to ask -- MN much?! Then I saw your name -LOL! You had me at "day" and "bag". No one says it like you guys say it in MN! Precious! Great video.