CANADIAN BACON TQ DRY CURE BRINE

[browneyesvictim]

That ought to hit the spot! I am about out again already! I even made a double batch last time but it keeps disappearing!
Oh... and that maple sugar did wonders!


http://smokingmeatforums.com/index.php?threads/canadian-bacon-wet-cure.267593/#post-1746653

 

[Rings Я Us]

Yeah.. Nice. I think I would like to try maple sugar next time.
My parents may not go for that. They like traditional stuff.
I will get some next time though..
You sure made a bunch there.

 

[Rings Я Us]

The ECB is in no shape for smoking right now.. Might have to use the ECM.
;)

 

[motocrash]

Oh! Old tried and true shivers in the cold while shiny new ECM is inside watching MTV like the young punk he is.

 

[Rings Я Us]

Oh! Old tried and true shivers in the cold while shiny new ECM is inside watching MTV like the young punk he is.

haha..
Your so right on the money!
I feel bad almost.. lol

Put my 4 pieces in some water for a couple hours just now.. rinsed 1st. Gonna dry for a day and smoke over the weekend.
Test pieces coming up soon.

 

[Rings Я Us]

ECM is just living it up... LazyBoy and Budweiser.. Got the Afghan on.
Lol..

 

[motocrash]

HAH! Funny as hell!

 

[Rings Я Us]

HAH! Funny as hell!

:D

 

[motocrash]

Oscar says: Rets roke rat rork up!

 

[Rings Я Us]

Oscar says: Rets roke rat rork up!
Lmao

View attachment 347523

Pork? What? Where?
I'm here legally..

 

[motocrash]

Oscar says: Say hello to my little Mexican amigo,Paco.He doesn't have manners like me,but he likes Pork too. (Translated)

 

[Rings Я Us]

This Canadian bacon is very soft and moist..
Like cutting through a raw tuna fillet . Very tender.. No salt or sugar from this TQ cure comes through at all.. Very little of the onion and garlic powder can I detect. It's still an open canvas for the smoke I guess.. I liked the test results..
It's in the fridge now for a day and a half to dry..

 

[Rings Я Us]

Pic of test cuts with knife..

 

[motocrash]

So it's just hammy huh? Well,you wanted it mild for your parents...
It looks delicious!

 

[Rings Я Us]

Some day I would like to make a round Canadian Bacon.
8 lbs. Give or take

 

[motocrash]

Tie it up before smoking.

 

[Rings Я Us]

Here at 185 -195 I'm getting perfect smoke with Apple chunks.
Started 1 p.m. it's about 3 p.m I'm at 110 internal temp.

Can see the snow here..
Temp probe in smaller piece to be sure I'm not over 150 in any 1 chunk..

:)

 

[motocrash]

Figured you'd be smoking today.It's almost 50* here today/sunny after days of overcast and not not getting above freezing.
Project Patty Pooping is in the works here...

 

[Rings Я Us]

Figured you'd be smoking today.It's almost 50* here today/sunny after days of overcast and not not getting above freezing.
Project Patty Pooping is in the works here...

28° here now.. my stuff should be coming off the smoker now 145 ..
5 hours smoke.
Everyone says that they wrap the bacon after its cooked and they let it rest a couple of days.

What do they wrap with? How does everyone wrap before slicing and packaging.
1 or 2 layers of plastic wrap?

 

[motocrash]

Yep,saran.
Project Patty Pooping is done,check it.