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2nd Round of Canadian Bacon

post #1 of 6
Thread Starter 

I used up "almost" all of the first Canadian bacon, and thought it best to make more before I actually ran out.

 

I didn't get pictures of prep or curing.  I did cure using Mortons sugar cure, with brown sugar and maple syrup mixed in.  This is after 17 days in the fridge.

 

C-Bacon_3-2012_0606_1_1.JPG

 

Finished product, pulled at 145 deg, drifted to about 152, starting to cut it up:

 

C-Bacon_3-2012_0614_1_1.JPG

 

Nice slabs perfect for English muffin sandwiches w/ egg and cheese!

 

C-Bacon_3-2012_0617_1_1.JPG

 

Bagged up and ready for the freezer! (29 bags of 3 or 4 pieces):

 

C-Bacon_3-2012_0618_1_1.JPG

 

Thanks for looking! and thanks for maintaining such a great web forum for all the help and support provided!!

post #2 of 6

Very Nice! What brand of food sealer are you using? Are you happy with it? I am getting ready to buy one and wouldlovesome input. Thanks, Jeff

post #3 of 6
Thread Starter 

I have the Food Saver v3825, got it at the local CostCo.  I like it a lot, however it will over heat if you are doing many seals, I had to stop about every 5 - 9 bags and open it to let it cool for about 10 minutes before continuing, but that was after sealing the first side of 20 custom cut bags. 

 

I know a few guys on here that have mentioned they have 2 sealers and can still overheat them when doing a lot of sealing at once.

post #4 of 6

Thanks for the info Talan!

post #5 of 6

Good looking CB! Nice job!

post #6 of 6

Looks Great!  Bet it was tender, too!

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