canadian bacon first, with q-view

Discussion in 'Smoking Bacon' started by krusher, Aug 25, 2008.

  1. krusher

    krusher Smoking Fanatic OTBS Member

    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
     
  2. lcruzen

    lcruzen Master of the Pit OTBS Member

    I use about the same method but cure for 5-7days.
     
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

    Good luck with it Krusher! :)
     
  4. krusher

    krusher Smoking Fanatic OTBS Member

    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.
     
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    Krusher, that looks very tasty![​IMG]
     
  6. sea_munky

    sea_munky Smoke Blower

    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?
     
  7. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice job, Krusher. Just wondering the reason for extra cure next time? Did this not cure to center?

    [​IMG]

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

    http://postimage.org/

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

    Good luck.
     
  8. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Now THAT looks like Canadian bacon.....nice job!!
     
  9. krusher

    krusher Smoking Fanatic OTBS Member

    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
     
  10. ck311

    ck311 Smoke Blower SMF Premier Member

    good job it looks like it tastes awesome
     
  11. krusher

    krusher Smoking Fanatic OTBS Member

    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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