Recent content by withoutevasion

I'm glad I found this forum. Hardly anywhere else talks about cure down to the 100th of a gram. 99% of the internet talks in whole lbs for meat and tsp/tbsp for cure measurements. I'd like to try doing Canadian bacon cause the rest of the family really likes that. Something to look into for...

Thanks very much for all the input. I smoked, sliced and wrapped about 10lbs yesterday after 10 days cured. It took about 5.5 hrs to come up to 145 IT. I started the smoker at 140, eventually bringing it up to 175. All the info out there on the importance of proper cure makes the whole thing...

Thanks very much for all the info. Especially the detailed explanation of cold smoke. Appreciate that. I do have a scale but as it was pointed out it probably only measures in 1g increments as I bought it for butchering game. I'll see if I can find a jewellers scale or a reloading scale first.

Found this forum after Googleing bacon recipes and after reading a bunch of posts I'm getting lost, and information overload! I made bacon once before based on a recipe but I've got a Costco slab I want to do right and have it ready for Christmas. Here's my thoughts and please point out any...