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Cold Smoke VS Hot Smoke Candian Bacon?

post #1 of 4
Thread Starter 

Ok, i am in the midst of making Candaina Bacon and i am looking at the ppros/cons of cold smoking vs hot smoking..  Here is a link to where i stand on the Canadian bacon itself:  http://www.smokingmeatforums.com/t/156841/finally-trying-my-hand-at-canadian-bacon

 

Thanks for your input,

 

Dave

post #2 of 4

Never cold smoked anything, but if you hot smoke it to 145-150 internal you can slice and eat without cooking, same as a ham.

post #3 of 4

I cold smoked Canadian bacon last time I made it just because I wanted to try out my tube smoker. I did find, however, that it was a whole lot easier not having to worry about temp spikes or the internal temp of the meat. After I'd smoked it for 4 hours, I put it in the oven to cook it. Essentially there's no difference, you'll likely cook it anyway. The cold smoking just lets you control the time in the smoke more easily. If your meat is done but you don't think it's taken on enough smoke, you're out of luck if you're hot smoking.

post #4 of 4

To me, bacon by definition, is cured.

 

I cold smoke my "Canadian Bacon" a few hours.

 

Then I gently and gradually raise the smoking temp to finish the bacon to eating temp.

 

This is only because we like ours fully cooked to enjoy cold with cheese, etc.

 

For those who like to fry?  It could be cold smoked and handled more like a traditional bacon?

 

Good luck and good smoking.

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