So I am doing my first batch of Canadian bacon. I just bought the loin and am getting ready to drop it into pops brine. Question is can I do this just like cold smoked bacon? My process would be to leave it in pops brine for 2 weeks. I would also inject the loin with the brine as well. Pull it...
Outside temps ranged from mid 40’s to low 30’s. Used maple sawdust in an amps. Weather was wet and rainy pretty much the hole time but smoker was under cover. I’m guessing this had something to do with it.
Cured my bacon in pops brine for 14 days. I hung the belly’s in my garage in front of a fan over night to dry it out. Smoked the belly’s for 36 hours. When I pulled them off the belly’s were wet to the touch. Why are my belly’s so wet and is that ok?
4th annual smokefest. Bunch of family
Members and a few neighbors getting together to smoke a bunch of meat. My entry is pork shots and deboned chicken cordon bleu (chicken galatine style). Also on the menu
-smoked Mac and cheese
Bird was fantastic. 3 different people including my mother (who’s thanksgiving turkey trumps everything) said it was the best turkey they have ever had. Will definitely do again. Well worth the effort. Ribs were outstanding as well. Merry Christmas to all!