well i finished my 1st canadian bacon smoke in GOLIATH a few hours ago. will let it sit for a few days and try it. have made the same stuff a couple times in my MES 30 with the cold smoke generator and loved it. one of the reasons i went and built a bigger smoker. the stuff looks good.
did a brine i had success with and soaked it for 2 weeks, just the way the timing worked out.
then just let it dry in the smoker with a fan over night. started with a cold smoke for a few hours this morning and brought the smoker up to 185 and finished with an IT of 142. the recipe called for an IT of 155 but looking thru the site here and other info i figured i was safe with the 140+ and resting time
opened the smoker up and as it is cool out and its in my shop... letting it cool overnight on the racks with the door open on the smoker.
HERES SOME PICS !!!
AND THANKS TO EVERYONE ON HERE FOR THE HELP AND ENCOURAGEMENT......
and sharing your recipes !!!!!!
pellicle done ..
finished product... after abot 11 hours in the smoke between cold and then some hot smoke..
used mostly hickory sawdust and a bit of alder chips to keep the smoke going easier.
I will post more pics when it gets sliced up.