Canadian bacon

[smokininthegarden]

O.K. my question is to smoke or not to smoke. It seems to me that traditionally this product was not smoked, but about everything I find on the net says to smoke it. I want to
try making some of this but my goal is to recreate the type of Canadian bacon you got on pizzas some 40 years ago when it was still a whole meat product, not the chopped
formed and pressed crap it has turned into. Some of you may remember the good stuff like that. If anyone can comment on any of this please do.

Cal

 

[Steve H]

Not smoked, partially cured Canadian bacon.

So, after reading @Bearcarver write up on Canadian bacon that is partially cured and not smoked. https://www.smokingmeatforums.com/threads/canadian-bacon-ham-not-smoked-not-completely-cured.294395/page-2#post-2045566 And checking that this will work with cure #1. I knew I had to give it a go...

www.smokingmeatforums.com

It is just as good either way. Though, the smoke adds a bit of flavor to it. Putting this on Hawaiian pizza is over the top.

 

[Bearcarver]

If you want it traditional, don't smoke it.
If you want it awesome, Smoke it ! IMHO

Like This:
*New------Canadian Bacon


Bear

 

[SmokinEdge]

If you have to cook it anyway,, just as well cook it with wood. I always hot smoke my CB. Would never cook it any other way.

 

[1Runamuck]

Brown sugar, #1, and Kosher salt. Then smoked=Simple Heaven! Just did 6 lbs myself along with 3 lbs each of Molasses, Black Pepper, and Ginger and hot pepper bacons. Couldn't stop eating it, so delicious!

 

[smokininthegarden]

Hey Runamuck

I did make a batch of Canadian bacon it was very simple, salt, maple sugar, cure and a pinch or two
of garlic and onion. I planned on saving half of the batch to smoke but it was so good unsmoked
I didn’t bother.
I will be using this only for a pizza topping so I don’t like smoky pizzas.
Anyways if it was smoked it would make a great sandwich topping or an ingredient for a dish.

Cal