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Canadian bacon

post #1 of 12
Thread Starter 

I cured some CB with tender quick for my parents and some with #1 for my family,

 

I didnt get pics of the cure, we all know what it looks like in bags.  If anyone wants them I can post them.

 

Cured for 2 weeks.   Then put into netting to try to get a more round look.

 

 

 

Running the netting up on your arm then folding over the meat works great.

 

 

 

Into the smoker at 120 with no smoke until the surface is dry.

 

 

 

I sometimes get lazy with pics.   Used cob pellets in my propane converted vertical off set.

 

 

 

Bout done here.  I used sausage temps for this.   

 

 

 

Once the tube burnt out at 12 hours I took it off.   IT was 150.   It will be cooked anyway.    Rested in the fridge for 3 days then sliced.

 

 

 

 

 

I think I converted my parents to cure #1.

 

 

Thanks for looking.

post #2 of 12
If you hear someone knocking on your door in about an hour and you look out and see someone with a dozen eggs it me!
post #3 of 12
Thread Starter 
Quote:
Originally Posted by Smokin Peachey View Post

If you hear someone knocking on your door in about an hour and you look out and see someone with a dozen eggs it me!

I aint going anywhere tonight. I will be waiting.
post #4 of 12
Looks tasty, good to explain why there's an arm in your cooking supposedly....biggrin.gif
post #5 of 12
Thread Starter 
Quote:
Originally Posted by b-one View Post

Looks tasty, good to explain why there's an arm in your cooking supposedly....biggrin.gif


Ha. Easy way to net meats
post #6 of 12
Damn c, that's some nice looking meat. My "short list", is now on page two.
post #7 of 12

Looks great and good tip on " Arming " your CB...JJ

post #8 of 12
I can see some great breakfasts coming up at your place. That's some goodlooking CB.

I realy like the "arming" tip. Gonna have to try that.

POINT

Gary
post #9 of 12

Great looking CB Adam!

 

Very nicely done!

 

Point!

 

Al

post #10 of 12

Nicely done .....:points:

post #11 of 12

I am new to the forum and smoking meat.    what is the cut of meat you are using pictured above?  and what are the cob pellets and holder?    thanks

post #12 of 12
Thread Starter 
Quote:
Originally Posted by MyOwnIdaho View Post

Damn c, that's some nice looking meat. My "short list", is now on page two.

 

Thanks.   This is super easy.  Move it to the top of the list.

 

 

 

Quote:
Originally Posted by Chef JimmyJ View Post
 

Looks great and good tip on " Arming " your CB...JJ

 

 

Thanks JJ.   Its still tricky but works alot better.

 

 

 

Quote:
Originally Posted by GaryHibbert View Post

I can see some great breakfasts coming up at your place. That's some goodlooking CB.

I realy like the "arming" tip. Gonna have to try that.

POINT

Gary

 

 

Thanks Gary.  Will have to make more before the gathering I bet.

 

 

 

Quote:
Originally Posted by SmokinAl View Post
 

Great looking CB Adam!

 

Very nicely done!

 

Point!

 

Al

 

 

Thanks Al.  

 

 

 

Quote:
Originally Posted by griz400 View Post
 

Nicely done .....:points:

 

Thanks griz.

 

 

 

 

Quote:
Originally Posted by frank1046 View Post
 

I am new to the forum and smoking meat.    what is the cut of meat you are using pictured above?  and what are the cob pellets and holder?    thanks

 

I used pork loins.   Cob pellets are pellets made from corn cobs.  I used a pellet tray and the pellets are both from Todd at amzin.

 

http://www.amazenproducts.com/Default.asp

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