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Canadian Bacon

post #1 of 9
Thread Starter 
Ran out of CB awhile ago. I had this in the fridge getting ready for 8 days. It turned out just a tad saltier than I wanted but still good. The two on the left are coated with coarse black pepper the ones on the right with rosemary/garlic seasoning. Smoked for about 6 1/2 hours to 160 using cherry and apple.

Ready for the smoker.

Sliced and ready to eat.

Thanks for checking out my bacon.
post #2 of 9
Nice job, Keith! That looks delicious.
post #3 of 9
Man that looks good.I need to do my third batch ever, soon.....
post #4 of 9
Thread Starter 
I forgot to mention that this is Shooter Rick's dry cure method. I want to give credit where it's due.icon_redface.gif
post #5 of 9
Looks good Bassman, let me know what ya think of the rosemary/garlic seasoning
post #6 of 9
That's some good looking CB...
post #7 of 9
Everything look great Bassman we love CB here. I have made several bacthes and they don't last long so theres more in the frig awaiting next saturdays smoke. I have never seen the dry cure way so can you post it or link it and look back later. Thanks
post #8 of 9
Thread Starter 
Here's the link. Give it a try and I guarantee you'll like it.
post #9 of 9
Looks delicious and relativley easy enough even a hack like me might be able to pull it off.

Nice work.
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