Canadian Bacon

[link]

I wanted to try a dry cure and make some Canadian Bacon (Meijer had a great sale recently) so I followed Bearcarvers Steps (can't go wrong there).

It came out pretty damn good (family says so as well).

I just pulled it out of the smoker at 145°-149° so I will let it sit and slice it up tomorrow. 

I let it sit in the fridge for 10 days using the dry cure method.

Today when I got home from Atlanta I got it ready to smoke.

Here is the taste test. it was a little salty so I soaked it for a couple of hours and it was perfect.

CB2.jpg

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• Sep 19, 2015

In the smoker with the A-Maze-N Tube filled with Maple pellets

CB1.jpg

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• Sep 19, 2015

4 1/2 hours later pulled a 145° and 149°

CB3.jpg

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• Sep 19, 2015

End shot (I had to try it).

CB4.jpg

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• Sep 19, 2015

I will let this cool and slice it up tomorrow before I leave again this time for Dallas.

Thanks for looking

Link

 

[b-one]

Have fun on the road I'll help myself to the tasty looking CB while your gone!:biggrin:

 

[noboundaries]

Great job!  Looks yummy.  Can't go wrong with Bear's steps. 

 

[Rafter H BBQ]

Nice job ! Thumbs Up

 

[pc farmer]

Yup, looks great.

I use bears method alot.

 

[Bearcarver]

Nice Job, Link!!

Great Looking CB !!------------

MMMMMmmmmm.............

Bear