Canadian bacon

dacdots

Master of the Pit

Original poster

OTBS Member

Jul 3, 2005

1,154

11

Ripley WV

• Dec 18, 2007

• #1

I put a loin into cure this weekend for some Canadian bacon.This is one Ive never done before,I hope it turns out good.Anyone got any ideas on the smoking process Id love to hear about it.

 

desertlites

Gone but not forgotten. RIP

OTBS Member

Dec 6, 2007

3,854

552

• Dec 18, 2007

• #2

hey dots -I put 9.5# in cure today-cut in thirds-gonna be a x-mas smoke-I gonna follow jim with his molasses trick-as far as heat I gonna do without smoke first 3 hrs@125-130-than a smoke for 3 hrs at 140-or so-finish at 155 till done-good luck

 

walking dude

Gone but not forgotten. RIP

SMF Premier Member

Aug 5, 2007

6,480

18

Des Moines, IOWA

• Dec 18, 2007

• #3

well.....i know cowgirl posted sum YUMMY pics of hers here a week or so ago...........

she would be the one to ask

 

cowgirl

Legendary Pitmaster

OTBS Member

Oct 2, 2007

7,644

48

Oklahoma

• Dec 18, 2007

• #4

This last batch I made, I brined half and dry cured the other half.
I hot smoked so it would be cooked through.

http://www.smokingmeatforums.com/for...ad.php?t=11250



If you want to you can cold smoke it below 100 just to add the smoke flavor and not cook it.

 

walking dude

Gone but not forgotten. RIP

SMF Premier Member

Aug 5, 2007

6,480

18

Des Moines, IOWA

• Dec 18, 2007

• #5

which method did/do you like best curlygirl?

wet or dry?

 

cowgirl

Legendary Pitmaster

OTBS Member

Oct 2, 2007

7,644

48

Oklahoma

• Dec 18, 2007

• #6

Deud, I liked both. The dry method is the old stand by...it turns out every time. I like to experiment with the brine cures.....I liked the extra garlic and pepper on this batch.

 

cheech

Master of the Pit

OTBS Member

Dec 19, 2005

2,333

14

Beautiful Grand Rapids Michigan

• Dec 18, 2007

• #7

I have always used the dry method and it always turns out great