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buckboard and Canandian bacon

Discussion in 'Bacon' started by uncle_lar, Nov 16, 2010.

  1. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    Its been a while since I posted a project so I thought I would share my bacon times 2 project I started a week ago Sunday.

    I dry cured a butt and 2 pork loin pieces.

    I use tender quick and cure #2 half each for the weight and recommended amounts

    then  I add 3/4 cup brown sugar. mix it all together  rub each piece then bag in Ziplock

    along with any extra cure mix that is left. I turn them daily

    I let them cure till Yesterday morning

    rinsed them and soaked them in cold water.

    I changed the water 3 times and then did a fry test

    turned out perfect, just a touch of sweet

    I smoked them in my GOSM with applewood

    I kept the temp low around 115-120

    I pulled the Canadian  after 6 hours of smoke, foiled with a touch of apple juice

    and finished in my slow roast oven @ 180* til  it hit 160* then into the cooler

    the buckboard got a couple more hours of smoke and then into the cooler for the night to get sliced today.

    they both turned out fantastic! I think apple wood is my new favorite wood for bacon!

    Fry test


    ready for smoke

    I gave the buckboard a nice course pepper coating[​IMG]

    Here is one each of the buckboard and Canadian, I already sliced up the others before I remembered to shoot a pic[​IMG][​IMG]

    Buckboard sliced


    Canadian sliced[​IMG]

    thanks for watching
  2. chefrob

    chefrob Master of the Pit OTBS Member

    looks good!!!
  3. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Uncle Lar,

    Everything looks real good, and I like your temps.

    The only thing I don't understand is when you say, "I use tender quick and cure #2 half each for the weight and recommended amounts".

    I never heard of someone mixing TQ with cure #2. Can you elaborate on that a bit?


  4. meateater

    meateater Legendary Pitmaster SMF Premier Member

    That looks great. Gona pull some bucky from the freezer right now. [​IMG]
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    Great looking bacon. I am almost out of my last batch as well and will have to make some more very soon. 
  6. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member


    should have been cure #1

    the reason I do this is to cut down on the saltyness that you get from TQ.

    For example: on a 10# batch you would use 10 TBS of TQ but by using  cure #1 on half the weight

    the second 5 TBS of TQ is replaced with 1 tsp of cure #1

    I did my first batch long ago with all TQ and even after several soakings it just seemed too salty
  7. dave54

    dave54 Smoking Fanatic

    Looks fantastic !

      I'm in the middle of doing Canadian bacon  (brining and taste test this morning ) and can not wait to try it after smoking

    going with the apple juice and apple wood too, after talking to Bear  
  8. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Thanks Uncle Lar,

    You didn't have to explain, but your method sounds good to me.

    It was the "Cure #2", instead of "Cure #1" that had me a bit worried.


  9. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    glad you brought it to my attention, dont want to lead anyone astray!  :)
  10. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    I'm with Bear on this one and you really have to be careful with the cures. Number 1 is alright but #2 can hurt you if you smoke it. Your bacons look great to me here and thanks for the Q-view.
  11. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

    You might want to take a look at this.   The two types are not interchangeable...