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My try on Canadian Bacon(following the step by step guide made by BearCarver)

post #1 of 12
Thread Starter 

First of all a huge thanks to BearCarver for this great step by step guide.

 

I have now managed to get both my cold smoked and hot smoked Canadian Bacon done.

 

My wife really likes the Canadian Bacon as well, and it is not as fatty as normal bacon.

 

Just a couple of pictures.

 

Morton Tender Quick and Brown Sugar added:

 

 

After 10 days dry-cure:

 

 

Slicing, pretty nice colour I would say:

 

 

Frying test: 

 

 

Then resting in the fridge and then smoking with my ANMPS for approx 6 hours, perfect taste:

 

Before slicing:

 

 

Frying:

 

 

Hot smoked Canadian Bacon:

 

post #2 of 12
So you cold smoked and hot smoked?
post #3 of 12
Thread Starter 

Hi c farmer,

 

I just send you a PM as well :)

 

Yes I smoked the cold smoked ham at approx. 70 deg F and the the hot smoked at 185 deg F. 

 

Cold smoking is normally between 60-70 deg F and my smoker can only do that with AMNPS in it, as it is a hot smoker(18.5 WSM)

post #4 of 12

I am a little confused. Did you do two different batches, one that only got cold smoked and not cooked and one that was hot smoked?

 

I start out cold smoking mine but gradually raise the temp every hour until it is "hot" smoking then cook it until the IT reaches 145 so it is fully cooked. 

post #5 of 12
Thread Starter 

bmaddox, yep I did two different batches, so one cold smoked with was not cooked for frying and then a hot smoked which is cooked with IT of 150 deg F. Both done with apple wood. 

 

I have an WSM so I cannot go much further down than 180 deg F., therefore the smoking time is also less. 

post #6 of 12

Do you notice a difference between the cold smoked and hot smoked once they are fried? 

post #7 of 12
Thread Starter 

My hot smoked is currently resting in the fridge, so have not sliced it yet. But I will let you know once I have. I intend to use it more like a ham(the hot smoked I mean) and the cold smoked for breakfast bacon. My wife is good at making it really crisp on the pan. 

post #8 of 12

That looks Great, Soren!!:drool---------------:points:

 

I'm glad you both like it !!Thumbs Up

 

Be careful frying the one you cold smoked---It can burn in the pan very easily, because it's so lean.

 

 

Bear

post #9 of 12
Thread Starter 
Thanks Bear, I am pleased that you think it looks great :) It was a really good guide, I will now try to dry cure a ham.

Yeah, I normally do not like my bacon too crisp, so I will not burn it :) But thank you so much for the advise.

Soren
post #10 of 12

Nice looking bacon! Points

 

Disco

post #11 of 12
Thread Starter 
Thank you so much Disco, much appreciated. I see you make some really good stuff as well :)
post #12 of 12
Nice looking CB! I too was confused about the cold smoke and hot smoke, but I got it now. Interesting process doing both. 
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