View Full Version : Canadian Bacon
11-04-2009, 09:01 AM
Just taking the loins out of the brine (10 days)
into the smoker
now the hard part waiting, they should be ready in about 8 hrs. Q view to follow. :banana_smiley:
11-04-2009, 09:21 AM
Lookin good so far. I need to get mine out, cut in half and into a brine cure. I want to medium hot smoke one half for lunchmeat, till done. And have been wanting to try the upright side of my horizontal to do a cold smoke on the other half. The upright stays about 75 to 100 degrees cooler than the main chamber, and will just bing the internal to 140 so I can fry.
11-04-2009, 09:30 AM
Some nice looking bacon loins there. what type of brine did you use?
11-04-2009, 10:27 AM
My go to all purpose brine, 1 cup coarse salt, 1 cup brown sugar, 20 cups water, cure #1 as per weight of meat and brine @ 1tsp/5#. :thumb:
11-04-2009, 11:01 AM
I bet that is gonna be a sweet batch of CB!:thumb:
11-04-2009, 12:39 PM
Do believe thats gonna be gooooood!
11-04-2009, 02:41 PM
Yes sir, that's what I'm talking about Big Guy. Yeehaw...:thumb: poi-nts
Looking awesome!!!!!!!!!! Real hungry now:thumb:
11-04-2009, 07:01 PM
Slow going only at 120F and my smoker is at 160, cranked it up to 200.
11-04-2009, 07:11 PM
Lookes good need to make us another patch. Moving got me messed up with everything. Just got my smoker from the other house.
11-04-2009, 07:13 PM
never cold smoked a cb............i normally hot smoke em. this way, no need to cook it, to make a quick sandwich
11-04-2009, 10:15 PM
Finally got there 155F
more pics in the morning once cooled down. :sausage:
11-05-2009, 06:18 AM
Lookin good BG!
11-05-2009, 08:46 AM
Here it is out of the smoker
all packaged up, almost
I had to try a little taste
on the plate
I smoked it with a 50/50 mix of cherry and maple, it gave it a wonderfull flavour.
11-05-2009, 09:15 AM
That is just a beautiful plate of breakfast goodies right there! :drooling::drooling: Looks like you CB turned out perfect!
11-05-2009, 02:46 PM
Looks real nice. I'm all set now for mine. Just picked up a sack of lump for my next smoke which will be; Salmon, C Bacon and Beef & Venison Jerky. Can't wait.
11-05-2009, 03:12 PM
Looks Awesome!..... And poi-nts for having the patience :lol:
Definetly some points for that beautiful load of C.B. big guy:thumb:poi-nts
11-10-2009, 01:06 PM
does anyone have an easy newbie recipie for CB? or is one on the site that I haven't found yet?