or Connect
New Posts  All Forums:Forum Nav:

1st. Buckboard - Page 2

post #21 of 25

Re: 1st. Buckboard

That looks darn tasty there Cajun_1! I can see that up against two sunnysides! wink.gif
Larry, you mean to tell me, you’ve never had an Egg McMuffin? How far back in those trees are you? :shock:

Real Canadian bacon (pea meal) isn’t smoked. It tastes like a pork chop. What we get in the states is however, thus that hammy taste. Plus you don’t have to smoke it at low temperatures like pork belly. I smoke mine (twice a month) at between 220° and 240°, til it reaches 145° for frying or 160° for slicing. Even I can’t screw it up! :roll:
post #22 of 25
Thread Starter 

Re: 1st. Buckboard

Doing this Buckboard is a fun project. Wish I could find some pork belly locally, I'd like to try some of Dac's bacon. Hope to do a ham this holiday season.
post #23 of 25

Re: 1st. Buckboard

Find a butcher that smokes and you’ll find single pork bellies, that’s what I did. wink.gif
post #24 of 25
cajun_1, Canadian Bacon is make from the Pork loin.

Regular Bacon is made from the Pork belly.

Buckbaoard Bacon is made from Pork Shoulder Butt
post #25 of 25
Thread Starter 
Thanks Dutch...
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Smoking Bacon