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Honey and Brown Sugar CB with QVIEW

post #1 of 14
Thread Starter 
Hey SMF,
My first batch of CB was so good, it's long gone! so smoking my second batch today.
~4lb (1/2 of a large loin)
Here's the score at 4:51AM local time.

Rinsed after brining since last Friday

Soaking in cold water bath (Included this as there seems to a lot of "To soak or not to soak" dialog on bacon lately). Ended up soaking these for a total of 3 hours, changing the water on every hour, then patted dry and in the fridge overnight.

This morning!
The molasses rub on my bellies last time was so good, I went ahead and gave this CB a finishing rub of honey. I'm guessing about a 1/8th cup per piece. Shown here on the hooks which I'm really liking.

Then, as all good stories must come to an end...BAMM! found out that at -6 degrees, the grease in the gear box of my smoker was a little stiff this morn'en..PDT_Armataz_01_12.gif, had to put the shop light on it for a little over 30 minutes to get it to turn. Ah well - gave me time to make coffee, thaw everything out, and then it was into the smoker. Will be smoking over hickory for 8 hours at 120.

Finally, couldn't resist this shot... smoker looks kinda like an angry o'l bull this morn'en... can't blame 'er!

Forgot the process!
I used the directions for TQ Brine, then added the following to each piece:
1 T Black Pepper
1 T Minced Garlic
1/2 Onion sliced
1 C Brown Sugar

Thanks for check'en out my CB project. Finished pictures a'com'en.
post #2 of 14
Don't freeze taking pics just for us!
Nice CB. I need to try the honey thing.
post #3 of 14
You'll love it Willy....I've done my belly bacon with the honey cure, and it's great. My current favorite is brown sugar and grade B maple die for.
Can't wait to see how this one comes out.
post #4 of 14
Off to a great smoke. Nice blanky. About -20 here.
post #5 of 14
LOL-----Hey Walle, I told you that last CB wouldn't last long !

Glad to see you're still hammerin' out some great tasting bacons !

Don't forget the grand finale' Qview.

post #6 of 14
Do you just rub both on them before you smoke or marinate it or what
post #7 of 14
looks good i always soak dont like the salt taste.
waiting to see the outcome.
post #8 of 14
Thread Starter 
Thanks, Morkdach!
Here we are at the half way point.

Kurt, I wasn't very clear...
I include the Brown Sugar in the brine, then this morning, after the rinse and soak, I rubbed in/on the honey.

IT'S ALL YOUR FAULT, MAN...icon_smile.gif
We can't seem to get enough of this stuff! I really appreciate all of the info you've shared on all types of bacon.

PDT_Armataz_01_27.gif Guess I'll quit my sniveling icon_smile.gif... DANG -20* is some kinda COLD!

Thanks for checking out my post.
post #9 of 14
Thread Starter 
CB after 8 hours of hickory @ 120. I'm going let it stand in the smoker for three to four hours, then the fridge for slicing tomorrow.

Thanks for checking out my post.
post #10 of 14
It is looking great...
post #11 of 14
Thanks for sharing this with us WallE. I am very interested in you finished product tomorrow. Would you mind taking pictures of your slicing and finished products please.

Thanks again.
post #12 of 14
You just have to love that Canadian Bacon I know we do. So I hope you like them too.
post #13 of 14
Gotta love that Buckboard bacon. I made some last weekend and I put honey and maple syrup in my brine to and it was awesome. I also put some maple syrup on the but right before I put it in the smoker. Good Stuff!! Where did you get those hanging hooks? I like those.
post #14 of 14
Thread Starter 
RB - ordered them from Butcher & Packer - they have loads of good stuff and were priced very reasonable. SS cleaned up 100% in the dishwasher after this smoke - very nice!

Pepe - I didn't know there was another option!

Finished Product.
Here is the CB after sitting in the fridge last night - looks fabulous!

Sliced and ready for the freezer - went a little thicker this time.

And now for the good part...

My breakfast!!

And that's a wrap.
Thanks for checking out my Canadian Bacon project.
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