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- Users: thomasrwise
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T
Canadian Bacon (Step by Step—2015)
Done and vacuum sealed!- thomasrwise
- Post #106
- Forum: Hot Smoked Bacon
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T
Canadian Bacon (Step by Step—2015)
Thanks for the tip. I made sure to fry test that one as well and it was salty but not overbearing.- thomasrwise
- Post #104
- Forum: Hot Smoked Bacon
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T
Canadian Bacon (Step by Step—2015)
First batch (seen above) turned out PERFECTLY! So perfectly in fact that it didn’t make the 2 day rest after the smoke. The wife and baby got a taste and it was gone in 2 days. Round 2 going in the smoker tomorrow! 4 different “experiments”. Some done exactly to the step-by-step, some with my...- thomasrwise
- Post #102
- Forum: Hot Smoked Bacon
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T
Canadian Bacon (Step by Step—2015)
Perfect fry test done...now in the fridge for pellicle. On the smoker tomorrow with a couple of butts!- thomasrwise
- Post #101
- Forum: Hot Smoked Bacon
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T
Canadian Bacon (Step by Step—2015)
Thanks Steve! This is my first attempt at curing.- thomasrwise
- Post #97
- Forum: Hot Smoked Bacon
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T
Canadian Bacon (Step by Step—2015)
Hoping someone can answer this (probably stupid) question. I rubbed the loin with TQ and brown sugar and place it in the fridge yesterday. Do I need to drain the liquid from the bag today or leave it in there? Thanks! Thomas- thomasrwise
- Post #95
- Forum: Hot Smoked Bacon
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