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Bacon and Canadian Bacon - Page 2

post #21 of 38
Looks great. How was the smoke flavor?
post #22 of 38
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Looks great. How was the smoke flavor?

Mild, but you could taste it. My first try with apple, has a nice flavor. I think a couple of hours more would have been better, but i'm calling this another success!!!

post #23 of 38
Sweet deal. I usually let mine set in the fridge for 3 days to let the smoke mellow some.
post #24 of 38
Thread Starter 
Started Canadian bacon
low to warm it gradually before applying smoke....
post #25 of 38
Thread Starter 

Getting there....

post #26 of 38
Lookin good
post #27 of 38
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Lookin good

Thanks C Farmer..... Another 30 minutes and I will take another temperature reading... Once I decide to pull it, I will tent and let it rest. I screwed up though....Dont have any plastic wrap.... What's best, place it in a zip lock, or wrap in foil?

post #28 of 38
I would zip lock it and try to get the air out of it.
post #29 of 38
Thread Starter 

Thanks again C Farmer. I pulled it at 147 degrees, have it tented now...

post #30 of 38
Looks great but 3 more degrees and you would have been able to eat it cold without cooking it.

It would have been fully cooked.
post #31 of 38

Very good advise. I remember curing "bauern Schinken" cold smoked ham approx. 2" thick and let it sit for a week before rinsing and netting for cold smoke

post #32 of 38
Thread Starter 

I'm calling the Canadian bacon a success!

 

post #33 of 38
I see much more cured meats in your future.
post #34 of 38
Thread Starter 

Well, I am very pleased with how the Canadian bacon turned out. It was my third batch using a dry cure. Very, very tasty and easy cure using Tender Quick. For my next attempt, I think i will make up a batch of Pop's Brine and try the wet cure route. Make a comparison.... Thanks for looking and all the assistance and comments.

post #35 of 38
You think tender quick is easy.

Pops brine is easier.

I have 3 loins curing with tender quick that will get smoked this weekend.
post #36 of 38
Thread Starter 
What do you think the pros and cons of each are?
post #37 of 38
I haven't used pops brine with loins. Only belly bacon.

I need to do a side by side test. When I brine cured a cold smoked. When I went to tender quick I started warm smoking.
post #38 of 38
Thread Starter 
Interesting. I cold smoked my bacon cured with tenderquick. Worked good, tastes great.
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