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canadian bacon first, with q-view

post #1 of 11
Thread Starter 
well thanks to ron and to cowgirl, for help on this, friday I trimmed all the fat off of a three pound loin, and used three tablespoons of tenderquick, and rubbed it in and then 6 tablespoons of brown sugar. I cured it for three days, and sliced off a little and fryed it, real good and not too salty. Got it in the smoker now, with some hickory and apple, think I will take it to 152, then slice it an fry it a little bit.
water bath after three days

here it is with the cure on it

in the smoker with apple and hickory

her it is with the fat trimmed off
post #2 of 11
I use about the same method but cure for 5-7days.
post #3 of 11
Good luck with it Krusher! :)
post #4 of 11
Thread Starter 
here it is smoked, sliced, and fried. Tastes real good, but next one I do I am going to go 5 days.

sorry, about the pic order, I am trying to use photo bucket and an trying to figure out, how to space them to type between them.

thanks for checkin it out.

post #5 of 11
Krusher, that looks very tasty!PDT_Armataz_01_37.gif
post #6 of 11
That looks delicious! I've got one curing in the fridge right now and am SO ready for it. Gotta wait till Friday though.

Question: Sliced and fried is preference, right? Can't you just slice and eat since it's cured and smoked?
post #7 of 11
Nice job, Krusher. Just wondering the reason for extra cure next time? Did this not cure to center?


You may want to try this for your images. Very simple and do one at a time.


I load it in a seperate browser, and in preview mode, paste the url and organize and add text.

Good luck.
post #8 of 11
Now THAT looks like Canadian bacon.....nice job!!
post #9 of 11
Thread Starter 
ron, I think it tastes wonderful, I was thinking that maybe if I let it go another day or two it might be a little saltier, I have been eatin country ham for years and thought it might be better a little more salty. But like I said, it is delicious
post #10 of 11
good job it looks like it tastes awesome
post #11 of 11
Thread Starter 
I guess it depends on what temp. you take it to. I took it to 148, I saw somewhere else that if you go to 152, you can just eat it.

But is'nt everything better fried in a little butter??????

I would have fried it anyway cause it seems a little dry, the butter in the pan gives a little moisture.
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