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Canadian bacon cooking technique
I made Canadian bacon several times and it turned out fine. But I would like to learn how to make it the most moist possible. Could you share your cooking technique? Please, don't post the recipes, just share how you cook it. I am looking for: - cooking/smoking temperature - length of cooking... -
Certified Pork
I like under cooked Canadian Bacon (125F internal). But I am worried about trichinae. I am reading that it is virtually doesn't exist anymore. Should it be my concern? http://www.aphis.usda.gov/vs/trichinae/docs/fact_sheet.htm Is it possible to buy certified pork treated for trichinae? -
Certified Pork
I like under cooked Canadian Bacon (125F internal). But I am worried about trichinae. I am reading that it is virtually doesn't exist anymore. Should it be my concern? http://www.aphis.usda.gov/vs/trichinae/docs/fact_sheet.htm Is it possible to buy certified pork treated for trichinae? -
iPhone app
Do you wish you could have an iPhone application which would allow you to calculate how much ingredients (cure #1, salt, etc) you need for your receipe based on meat weight? I know, I would use one, but what do you think? Or maybe you know such an app?- oleksandr
- Thread
- Replies: 15
- Forum: General Discussion
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Introducing myself...
I am Ukrainian from Portland OR. I enjoy grilling and BBQing. A few month ago I started smoking and curing meats. So far I was able to make bacon, Canadian bacon, Kielbasa (Polish sausage) and Krakowska Sausage and some liver fresh sausages. I have read a few books about smoking and curing: ... -
Max levels of cure for bacon
I was reading a USDA's PROCESSING INSPECTORS' CALCULATIONS HANDBOOK http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/7620-3.pdf and comparing it to the sticky message here. I have found some discrepancies. According to the USDA the max ppm for immersion cured bacon is 120 ppm, not 200 as the...
