Chickenfried Canadian Bacon

[cowgirl]

Some of you already know that I cold smoke bacon instead of cooking it. It gives me some options as to how I want to cook the bacon later.
http://www.smoked-meat.com/forum/showthread.php?t=713

This is one of my favorite ways....

I slice the CB, dredge it in flour then dip in an egg/milk bath and back into the flour.





Then chicken fry the bacon....



Make some fried hashbrowns and eggs...





Then make a pan gravy with the chicken fry drippings... and toast some english muffins...




I placed my chickenfried bacon on the toasted muffin, topped with an egg and poured pan gravy over it.







The bacon is crunchy on the outside and moist and tender on the inside... it's one of my favorites!




Thanks for checking out my camp food again.

[Gunslinger]

You gotta be kidding me! That looks and sounds amazing. I'd love to try that, but I don't know if I could get my smoker to 65°. You obviously cold smoke in the fall and winter when the ambient temps are low?
for you my dear. I gotta build me a smoke house.

[Richtee]

Now I KNOW she could kick my ass with a campfire.

[Walking Dude]

ahh........a campfire eggs benidict...........nice...........

gunny, jeanie built a cold smoke house, she cold smokes year round.......

[Gunslinger]

ahh........a campfire eggs benidict...........nice...........

gunny, jeanie built a cold smoke house, she cold smokes year round.......

How do you smoke at 65° if it's 100° out?

[Walking Dude]

ahhh..........smoke in the shade?

lolol.....true gunny......but cold smoking to me is anything under 100.......and if the run for the smoke is long enuff, it shouldn't add anymore heat.........i know the deff. for cold smoking cheese is under 100......but what IS the deff. of cold smoking for meats? Never pondered that question

[cowgirl]

Thanks Tom and Rich!

Tom, I do have a smokehouse and use it for cold and warm smoking.
It's not hard to get the temperature inside the house low when the smoke source is several feet away from the smoking chamber. It doesn't take much heat to produce smoke.

I cold smoke at 74 degrees and below...

warm smoke from 74 to 104 degrees

and hot smoke from 104 degrees on up....
I've smoked venison jerky at around 160 degrees and usually use one of my hot smokers for anything else.

I smoked some things not long ago when the outside air temperature was 108 degrees. My smokehouse only rose to 110...which worked out fine for what I was smoking. (spices, nuts, olives, honey)


Here is a good link explaining cold, warm and hot smoking.....

http://www.wedlinydomowe.com/smoking-meat.htm



This bacon was from the last pig I butchered this winter.... hence smoking at 65 degrees.

[cowgirl]

ahhh..........smoke in the shade?

lolol.....true gunny......but cold smoking to me is anything under 100.......and if the run for the smoke is long enuff, it shouldn't add anymore heat.........i know the deff. for cold smoking cheese is under 100......but what IS the deff. of cold smoking for meats? Never pondered that question

Here WD, the definition of cold, warm and hot smoking...

http://www.wedlinydomowe.com/smoking-meat.htm

[wutang]

I love chicken fried anything. Doing canadian bacon that way sounds great.

[lcruzen]

Excellent looking breakfast Jeanie.

[Uncle-Honky]

Holy Chicken fry ! I gotta take a step back from that powerful breakfast qview, at breakfast ! Woah buddy...nice cook out Jeanie !

[jbchoice1]

always a treat my friend... thanks for sharing...

[cowgirl]

Thank you Wu and Lou, Ryan and JB! :)
I'm thinking a thick slice of ham would be tasty chicken fried. I might have to try it.

[SmokinLee]

aw you already know!!!

[Zeeker]

As always cowgirl, great spread. Old rim and some cast iron = amazing. All the best...