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But first I need to know. I used Tenderquick on this butt for BBB. I assume that I would let this soak a while in water before smoking to rid some of the salt? Treat it the same way one would if making Canadian Bacon with tenderquick?
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Not necc. MH... rinse it, take a couple slices off and fry 'em up and check. I say a couple, because the outer slice is gonna be a bit saltier. Plus, it'll give ya a nice square edge to slice from. :{)In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts -
Duly noted Rich, thanks.
Was I right in saying that the Canadian Bacon should be soaked a bit? Or should I treat that the same way for now on, slice a couple and do a fry check.Comment
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I have never had to soak a CB yet. Had to do a BBB once tho. Soo... check it, and maybe ya don't. Just rinse and smoke then. But the test fry is a great insurance policy.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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Todd, I've made quite a bit of Canadian bacon and didn't have to soak. Just rinsed it off after the prescribed number of days in the fridge, fried up a slice and was good to go. Good luck.sigpic
Smoke Vault 24Comment
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nice hunter, and i always do a fry test......sigpic
it's all good my friend..........Comment
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My very first CB was salty...only because I followed the TQ measurements exactly. Now I cut back just a bit...say, if I'm curing 6 lbs., I'll use 5 Tbsp. of TQ....so far, it's worked well and only need a rinse before smoking it..
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