Are you bacon?

Discussion in 'Pork' started by cheech, Jan 14, 2006.

  1. cheech

    cheech Master of the Pit OTBS Member

    A friend of mine was looking throught Rytek's book and found a recipe that called for pork belly about 5 pounds worth, 4 oz of cure, a cup of salt and honey 2 cups worth.

    The instructions call for rubbing the salt and curry then cover with honey wrap in waxed paper and place in refrig for 5 days.

    I used pork loin wrapped in the paper and then sealed it up in my food sealer. In 5 days I will smoke it. I am told that this is to die for.

    Pictures coming.
     
  2. larry maddock

    larry maddock Master of the Pit OTBS Member

    yo cheech dude,
    please show it whole and sliced.
    i have never had canadian bacon.
     
  3. cheech

    cheech Master of the Pit OTBS Member

    I will post all the details with pictures.
     
  4. wholesmoker

    wholesmoker Newbie

    Hey what happened with the bacon? Whats the smoke time and wood used on it also?
     
  5. deejaydebi

    deejaydebi Smoking Guru

    Sounds like it has promise ... waiting for the results!
     
  6. smoked

    smoked Master of the Pit OTBS Member

    yea, I'm dying to get ryteks book....the third edition that had to be finished up by his brother since he passed away.......
     
  7. cajun_1

    cajun_1 Master of the Pit OTBS Member

    I'll be waiting for your results.
     

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