Canadian Bacon Back - This one is for you "Bearcarver"

[sbishop]

Its also xmas and i decided to make a few loins (5) into back bacon for some xmas presents per Bearcarver instructions except i added 1/4 cup of maple syrop into each bag.

Did a fry this a few minutes....turned out excellent...they are in the smoker now and will add smoke to them in 45 min.

More to follow!

Sbishop

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• sbishop
• Dec 22, 2012

Yes that is SNOW in the back ground! got over a foot on Tuesday...nice and mild here today (4degrees C)

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• sbishop
• Dec 22, 2012

 

[sbishop]

Chip time and now there's some smoke coming out!

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• sbishop
• Dec 22, 2012

my home made smoker.....can you spot the June 2012 bear attack?

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• sbishop
• Dec 22, 2012

 

[sbishop]

The money shot, first pieces are done already i pulled my out 145. Notice the 3rd one from the right...missing a little corner...caught my son picking at it..HA

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• sbishop
• Dec 22, 2012

 

[sound1]

Nicely done. Are you sure it was a bear last time. Sounds like the culprit just waited for you to open the door this time.

 

[sbishop]

i'm pretty sure it was a bear, since those metal plates i can't bend by hand and some animal did.....but i'm 99.9% sure from the poop he left on the deck...

 

[wazzuqer]

Man oh man those good enjoy ...

 

[sbishop]

Gonna be slicing them in 2hrs...more pics to come!

 

[sbishop]

it turned out great!

I followed Bearcarver's recipe except for a few changes.

1tbsp of Morton Tender Quick per lbs of meat

1tbsp of brown sugar per lbs of meat

1/4 cup of maple sugar

no soaking in water before smoke, straight from bag, rinse in cold water, straight into smoker

smoke at 200

first hour no smoke, add smoke after first hour

smoke

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• sbishop
• Dec 22, 2012

 until 145 internal.

 

[diggingdogfarm]

Very nice!




~Martin