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Two Canadian Bacons started today...

post #1 of 13
Thread Starter 

Well, I started two 5# loins on their way to Canadian baconhood this evening.  I used my dry cure, same as for a 5 pound belly slab, but I found something that made the application a lot easier:

 

Powdered Cure-400.jpg

 

I mix my Instacure #1 and Kosher salt together in the Magic Bullet until it is powdered finely.  In the instance of my first batch, I also powdered the brown sugar in with it.

 

Brown Sugar-400.jpg

 

After a good massaging, it was into the bag, then into the fridge.

 

Next up: innocent looking green peppers.

 

Jalapenos-400.jpg

 

These were also run through the Magic Bullet, and the resulting paste was placed onto both sides of the loin after the cure rub was applied.

 

Jalapeno-400.jpg

 

I've got at least 8 days before they are ready, probably will give it a couple more, then let them air out for a day in the fridge before smoking.  I'm debating on apple or cherry wood smoking the brown sugar CB, but I'm definitely going to use mesquite on the latter.  Ordered more dust from Todd, as well as a remote sense thermometer, should be here later this week.  I'll let you know how it turns out, with pics of course. icon_mrgreen.gif

 

 

post #2 of 13
Mmmmmmmm! Can't wait for some q-view!
post #3 of 13

Good start!

post #4 of 13

Should be good from the list of ingredients. Waiting for the final results!

post #5 of 13
I will have to keep an eye on this one !
post #6 of 13

I have seen a few baconish posts with people using jalapenos while brining. I really like the sound of jalapeno bacon. I just did up to big bellies and I was stupid and didn't try it. So how does the jalapeno flavor come through in the end product? Is it a very distinct flavor or is there just a slight flavor and is there some heat to the bacon or not?

post #7 of 13
Thread Starter 
Quote:
Originally Posted by rbranstner View Post

I have seen a few baconish posts with people using jalapenos while brining. I really like the sound of jalapeno bacon. I just did up to big bellies and I was stupid and didn't try it. So how does the jalapeno flavor come through in the end product? Is it a very distinct flavor or is there just a slight flavor and is there some heat to the bacon or not?

I'll let you know on this one.  It's my first jalapeno bacon of any sort.  The method I'm using is a dry cure, rather than a brine, so my guess is that the flavor and heat will be a little more intense than if I had brined it.  I had tried wet curing some garlic/pepper (belly) bacon, and the garlic flavor wasn't as pronounced as it was with the dry rub (I had used roughly double the amount of fresh garlic in the brine).
 

 

post #8 of 13

Really cant wait to see how the end result taste. Because i really like the idea of jap's on bacon......

post #9 of 13

That sounds really good.  Can't wait for the sample in the mail!

post #10 of 13

That sounds really good.  Can't wait for the sample in the mail!

post #11 of 13

I just wanted to make sure you read that.

post #12 of 13

Well..................... how did it turn out?

post #13 of 13
Thread Starter 
Quote:
Originally Posted by Al Swearingen View Post

Well..................... how did it turn out?



It turned out pretty well, I have pictures to post.  Unfortunately, I haven't been able to try them after the smoking process.  Hopefully, in about a week I'll be able to post the taste-test.

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