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3 different flavors CB in cure today

post #1 of 35
Thread Starter 
Bought a whole loin a couple of months ago and didn't have time to deal with it so I threw it in the freezer. Now that the kids are back in school, I've got time. icon_mrgreen.gif Trimmed and cut it in to 4 equal sized pieces. One was cut in to chops that will be for dinner tonight. I used TQ on them and will be smoking them later.

I used equal parts TQ to whatever else I decided to use for each of the CB. The bag gives directions to use 1T per lb of meat so each piece was weighed and then the proper amount of TQ was mixed with an equal amount of additional ingredients.

The first one is using TQ and my rub, the next is TQ and Splenda/Brown Sugar blend, the third one is using TQ and ShooterRick's Snake Bitten Chicken rub (I love the stuff!).

I will be flipping the bags over every day and am planning on doing a fry test on day 5 at the earliest. Might let this batch go to day 7 and see what happens, not sure yet.
post #2 of 35
This should be a good test, and a tasty one Dawn.
Not sure what your rub is like but I know Shooter's rub is excellent.
post #3 of 35
Sorry, but I am a newbe. What is TQ?
post #4 of 35
Thread Starter 
It is Tender Quick, made by Mortons. It is used to cure certain meats.
post #5 of 35
Oh wow. Gonna be wathcing this one closely!

Good luck with this one.
post #6 of 35
DITTO^^^^^^^^^ Love the Homemade C.B.
post #7 of 35
Looks like a great start to some good eating PDT_Armataz_01_34.gif
post #8 of 35
jeanie, your gonna end up some perfect CB. You got a good start just let it go for the 7 days then do the slice and taste test. Rinse as you see fit, then smoke. You'll love it.............

post #9 of 35
Nice one there dawn Canadian Bacon with 3 differant rubs. This is gonna be good one to watch and you know I will because everydat I hit you with a pill. I'm a vertishal poet and I don't know it.icon_cool.gificon_cool.gificon_cool.gificon_cool.gif
post #10 of 35
OK, we're waiting......tick tock, tick tock icon_mrgreen.gif
post #11 of 35
Looks Great, Keep the Qview coming...
post #12 of 35
I can hardly wait to see the results on this one Dawn.....way to go!
post #13 of 35
bout time u got into bacon making Gal-all sounds real good.good luck on it Dawn.
post #14 of 35
Thread Starter 
Actually, this is the 4th time I've done it. I lost one post and didn't post one so thought I'd post this one. smile.gif
post #15 of 35
Thread Starter 

In the smoker today

Today is day 7 of the CB in the cure. The weather is not cooperating with me, so I'm using the Bradley today. Took them out of the fridge, rinsed them off and did a fry test piece from each one. If they are any indication of how they will taste when they've been smoked, they're all keepers.

Left one is my rub, middle one is the splenda/brown sugar blend, the one on the right is the SBC one.

Here they are after I've reapplied the rub to each one. Same order as above.

Right now they are in the smoker. Using apple and smoking at 220. I'm planning on taking the savory ones to 160 so I don't have to cook them before eating. The sweet one will be taken to 140. I want to use that one for breakfasts and such and will be cooking it with the meal.
post #16 of 35
Being Canadian, I'd really like to try this one day.

I just need to find out where to buy TQ! Never seen it before.

Looking forward to seeing the finished product!
post #17 of 35
Thread Starter 
I buy TQ in my local grocery store. You could always go to http://www.mortonsalt.com/products/m...ing/index.html and buy it online or ask them where you might find it in your area.
post #18 of 35
Ohhhhh Dawn. These are gonna be great. Keep us updated.

Good luck and may the smoke be wth you
post #19 of 35
Thanks for the link, Dawn. I will order the 2 pound bag for sure.
post #20 of 35
I had to order mine from Morton as well.
On their site they do have a product locator that might help you find some.
I found I can get it about 45 minutes from me but just ordered it instead.
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