Canadian Bacon

[BigRedQ]

Did some CB this past weekend. Was dry cured 11 days, partially because my outside frig got colder than I planned and a timing thing on my part.





smoked with Hickory to about 140 internal


this isn't a very good picture


Boy I could sure use a fancy dancy slicer

[jbchoice1]

dude... that looks great... how'd you like it? crazy good isn't it...

[BigRedQ]

dude... that looks great... how'd you like it? crazy good isn't it...

Was well worth it!! wasn't so excited about it the first night. Of course the next day once the smoke settled itself in, was magical.

[Richtee]

Nice job that! And I find the same thing with all bacons for some reason, as well as cheeses- let 'em sit a day or two.

[sweet_magnolia]

Wow...this is something I am not brave enough to try yet.

Nice bacon, Kevin!!

[Richtee]

Wow...this is something I am not brave enough to try yet.

Why's that SM? It's pretty durn easy as far as curing goes... make a post in the bacon forum...we'll lend a virtual "hand" all the way thru!

[BigRedQ]

Wow...this is something I am not brave enough to try yet.

Nice bacon, Kevin!!

Becky, This was super easy. If I can muddle thru it anyone can.

The cure is much easier than you can imagine. and well, once you've got it cured, well you have smoking down pretty well. It's just a matter of smoking it. being patient enough to not try it till the next day.

next time krogers has it on sale give it a try. Morton's TQ is less than 5 bucks.

Go for it

Oh and btw, that new brinkman of yours is perfect to smoke the CB with

[travcoman45]

Nice lookin CB red! Tastey stuff, mine be ready ta smoke friday, then in another week the shoulder bacon be ready.

Becky, give a CB a try, it ain't hard at all! A bit time consumin cause yer waitin on it ta cure, but otherwise perty easy ta do! An ifin yall got any questions er concerns, ya know where ta come!

[RowdyRay]

Sure looks good Red. I'll be asking some questions soon. CB is the next project.

[sweet_magnolia]

Why's that SM? It's pretty durn easy as far as curing goes... make a post in the bacon forum...we'll lend a virtual "hand" all the way thru!

I don't know why....I worry about timing and if I'll have time to smoke it after its cured. And then I worry about forgetting about it once it's curing and finding it months later.....

next time krogers has it on sale give it a try. Morton's TQ is less than 5 bucks.

Go for it

Oh and btw, that new brinkman of yours is perfect to smoke the CB with

I just picked one up this week (seems like they have been on sale a lot lately). Couldn't find the TQ at Alexandria...unless I was looking in the wrong place.

I am going to try this very soon though. I think I can, I think I can......

[BigArm Terry]

that my friend looks great. ;) I have one of those loins down in the deep freeze and I need to get it in the brine, I have made plenty of bacon but never the Canadian nor the buckboard. By the way, you do a GREAT job of slicing freehand, I don't think a slicer would improve your slices. :)

[Richtee]

I don't know why....I worry about timing and if I'll have time to smoke it after its cured. And then I worry about forgetting about it once it's curing and finding it months later.....

Once it's cured... you can wait a week to smoke it :{)

Go to Morton Salt's website and either find a supplier local or order it...
http://morton.elsstore.com/view/cate...8-meat-curing/

[BigRedQ]

I don't know why....I worry about timing and if I'll have time to smoke it after its cured. And then I worry about forgetting about it once it's curing and finding it months later.....



I just picked one up this week (seems like they have been on sale a lot lately). Couldn't find the TQ at Alexandria...unless I was looking in the wrong place.

I am going to try this very soon though. I think I can, I think I can......

Becky, Critchfields has it. and hey it's right down the street from you. 2lb bag was less than 5 bucks. 2.49 or something like that.

[Jaxgatorz]

Looks awesome Kev. Im gonna hafta get the b*lls to try that soon...Of course i'll be callin ya for help:D

[RowdyRay]

Well, I grew a pair. I picked up a couple of loins.

Here come the questions. Did you trim the fat off that's shown in the pic? I've seen some brined methods, but now you've got me wondering. How do you do the dry cure?