Canadian bacon

[murraysmokin]

First go round using woodcarvers modified pop's brine

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• murraysmokin
• Dec 12, 2015

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• murraysmokin
• Dec 12, 2015

 

[murraysmokin]

Fresh out of the smoker. My biggest down fall is not letting things rest. Best I've had fresh out of the smoker

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• murraysmokin
• Dec 12, 2015

In

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• murraysmokin
• Dec 12, 2015

 

[pc farmer]

Looks good. Let it rest in the fridge for a few days then slice.

 

[HalfSmoked]

Looks great but how and why did you modify the curer process. As Farmer said let it rest in fridge before slicing then freeze extra.

 

[murraysmokin]

Not much of a modification little less salt & fresh maple syrup instead of molasses.

 

[murraysmokin]

Recipe
1 gallon of water
1 cup granulated sugar
3/4 cup of kosher salt
1 cup brown sugar
1 Tbs cure #1
1 Tbs garlic powder
1 Tbs onion powder
1 Tbs molasses (mild flavor)

This is the brine I used from one of woodcarvers old posts. I like it a lot not too salty not too sweet great combination of flavor.

 

[disco]

Beautiful bacon!

Disco