Second canadian bacon/lunchmeat

Discussion in 'Smoking Bacon' started by alx, Jun 3, 2009.

  1. alx

    alx Master of the Pit OTBS Member

    I had a three pound hunk of loin left from 10 pounder, so i used ShooterRicks cure with few additional herbs and cured 5 days vac-u-sealed.

    I added some conquistador chile powder i had dehydrated and CBP.


    Used my WSM with one funnel charcoal and cherry and red oak for smoke


    Smoked at 230 first 2 hours

    Fuel used up at 3 hour 15 minutes.Perfect
    chile powder and fat made nice crust/bark

    Wrapped and refrigerated 16 hours.Here it is this afternoon

    Tastes great.The dark is not burned.Will play with fuel loads to get initial temp down a little.I had been tired of deli selections and cost.



    Big thanks to forum for having all these wonderful recipes.

    I will be corning a brisket to go with these from garden
     
  2. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Very nice, i sure like the CB.
     
  3. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Good looking CB! I'm out and need to make some more.
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Nice CB looks like your set with home made lunch meat for alittle while. That is some great looking cabbage your growing there. I make my own corned beef also it's great. I try to make as much stuff from stratch as I can it just taste better to me.
     

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