U.S. style canadian bacon or whatever you want to call it you can

[chefrob]

Over easy for me too. Texas toast works. Croissant or biscuit is better. Swear bagels were meant for floor hockey. No bread product should break teeth.

LOL, these are by a local co. and are fresh and soft.......croissant sounds good though!

[Mark R]

Ya know it almos look like ya done this afore. No baad fo a Canadien wookie in Az! Now can you Fed Ex one them sammitch's to FL..right quick?

[Fishawn]

Ya know it almos look like ya done this afore. No baad fo a Canadien wookie in Az! Now can you Fed Ex one them sammitch's to FL..right quick?

Sandwich spelling foul!!!!!!!

[Richtee]

Sandwich spelling foul!!!!!!!

Go sit in the corner for 35 milliseconds, sir!

[Fishawn]

Go sit in the corner for 35 milliseconds, sir!

Done..... Can I come oot now

[Richtee]

Done..... Can I come oot now

35 milliseconds is less than your likely reaction time to a kick in the balls. Yer good

[erain]

35 milliseconds is less than your likely reaction time to a kick in the balls. Yer good

6 posts til you cant put in your guess on the big 30K.......

[DanMcG]

Looks great Rob.

[barkonbutts]

That is great! I an so going to do this this winter once i get my piggie!

[Critterhunter]

PDT!!!

[Kubota]

Great Pic's and product too! Looks like you had room for a couple of more?

[GAdams]

Looks awfully good. Thanks for sharing... BUT I am new and don't understand your standard cure of 1-7-5 (#1/k. salt/raw sugar) and some granulated garlic/onion, pepper and paprika.

I want to try it. Can you please give me a little more detail on the cure?

[chefrob]

for every pound of meat, i use 1 gram of cure #1, 7 grams of kosher salt and 5 grams of raw sugar...you can use regular or brown if you like. so for a 5 pound hunk of meat, i woulduse 5 grams of cure #1, 35 grams of salt and 25 grams of sugar. the onion, garlic and any other spices are pretty much what works for you. for a 5 pounder i would use 2 tablespoons of garlic, onion pepper and 4 paprika......seal it all up in a bag and flip it every day or to to redistribute the cure/spices and in 10-12 days you are ready to smoke! i hope this helps....if you have other questions just let me know.

[shellbellc]

Looks great!!! Did a canadian bacon last spring, added a little cinnamon to the cure, makes for a nice change in the flavoring!! Sammich looks great!

[LadyRed]

Looks perfect from here! I just did 12 lbs a couple weeks ago and made those sandwiches for elk camp. Yummy!