1st time making slab and canadian bacon

[woodwindricky]

This was my first attemp at making bacon on my Camp Chef Woodwind grill. After discussing this with Robert, he sent me a couple recipes. 1st stop was to my local Costco
prep, cure for 12 days, made 2 slabs of peppered and 2 slabs of maple. Loaded the hopper with apple pellets and smoked for 4hrs on low smoke setting. Turned up the smoker to 175 and finished smoking for a total of 8hrs. Back in the fridge, then sliced the next day.

For my canadian bacon I used tenderloin and smoked with Camp Chef competiion pellets at 175 until IT of 140 after a 10 day cure.
everything came out very good

View attachment 390831

 

[jcam222]

Man A+++!! Especially that slab bacon! That must have been a very nice meaty belly.

 

[SmokinAl]

Looks fantastic!
Al

 

[woodwindricky]

Man A+++!! Especially that slab bacon! That must have been a very nice meaty belly.

thanks, but I have to give cudo's to my wife for picking out the pork bellies. they were meaty!

 

[gmc2003]

Looks really good from my vantage point. Nicely done.

Point for sure
Chris

 

[pushok2018]

Ricky, great job on your Canadian bacon! Did you use dry cure or you wet brined your meat?

 

[tx smoker]

The legacy of Disco lives on!! My first attempt at making bacon and Canadian bacon were with Disco's recipes. All have been amazing so I've stuck with them. When Ricky said he wanted to give it a run, I passed my recipes (from Disco) on to him. I will say that the kitchen island where you have everything sliced and laid out sure looks familiar Seriously my friend, you did an amazing job. All of it was fantastic. I got the honor of cooking a few slices of each of his bacon flavors while he was slicing. It was awe inspiring to see the looks on their faces (Ricky's wife was here too) and the satisfaction of turning out some world class food. Ricky now has the fever real bad, kinda like I got caught up with it. What he neglected to mention was that he also made a batch of the spicy Italian sausage that will be cured and dry aged as well as a big batch of pastrami following the tutorial by SQWIB that I found here in SMF. Side note Ricky: Disco lives in the Canadian Rockies and up there it's called Back Bacon as opposed to Canadian bacon. One more trip to visit and we will have you turning out some world class sausage. Your grinder is on the way now you just need a sausage stuffer and you'll be all set

Happy for my friend,
Robert

 

[woodwindricky]

Ricky, great job on your Canadian bacon! Did you use dry cure or you wet brined your meat?

it was a dry cure on both

 

[woodwindricky]

Robert, thanks bro coming from you that complement mean alot to me. over the years you have cooked-up some amazing meals. just thought it was time for me to step up my game. (you won't have to cook next time you visit) I got this!

 

[desertlites]

I love to see first time bacon makers, no more store bought unless you wanna wrap peppers. Job well done.

 

[kawboy]

no more store bought unless you wanna wrap peppers

That was my first thought after the first batch of bacon I made! Maybe if I ever get a slicer that will change.