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Fixen to smoke some canadian bacon, should I go ahead and fully cook or no??

post #1 of 9
Thread Starter 

I have a belly and half a loin Cured and drying in fridge for smoker,  now I am only going to take the belly to 120 deg but I was wondering if I should go ahead and take the canadian bacon to about 160 so it can be eaten and used in recipes without haveing to cook first.

 

What do most people do with it???

post #2 of 9

I would say that most people do fully cook canadian bacon but you wouldn't have to as long as you remember to cook it before you eat it. 

 

post #3 of 9
post #4 of 9
Thread Starter 

thanks guys. 

post #5 of 9

I shoot for 155°, that way I can slice it for lunch meat or warm it up for breakfast.

post #6 of 9

I do the same as Dan those cold ham sandwiches are good

post #7 of 9
Quote:
Originally Posted by DanMcG View Post

I shoot for 155°, that way I can slice it for lunch meat or warm it up for breakfast.



 



Quote:
Originally Posted by Pineywoods View Post

I do the same as Dan those cold ham sandwiches are good



X2  I eat it while I'm slicing and I like the scraps that end up on the slicer..

 

post #8 of 9

Yup, What they said

 

TJ

No Creosote! A-Maze-N Smokers

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post #9 of 9
Quote:
Originally Posted by TJohnson View Post

Yup, What they said

 

TJ



Ditto

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