Canadian Bacon

Discussion in 'Pork' started by bassman, Aug 7, 2009.

  1. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Ran out of CB awhile ago. I had this in the fridge getting ready for 8 days. It turned out just a tad saltier than I wanted but still good. The two on the left are coated with coarse black pepper the ones on the right with rosemary/garlic seasoning. Smoked for about 6 1/2 hours to 160 using cherry and apple.

    Ready for the smoker.


    Sliced and ready to eat.


    Thanks for checking out my bacon.
     
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Nice job, Keith! That looks delicious.
     
  3. alx

    alx Master of the Pit OTBS Member

    Man that looks good.I need to do my third batch ever, soon.....
     
  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    I forgot to mention that this is Shooter Rick's dry cure method. I want to give credit where it's due.[​IMG]
     
  5. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Looks good Bassman, let me know what ya think of the rosemary/garlic seasoning
     
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    That's some good looking CB...
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Everything look great Bassman we love CB here. I have made several bacthes and they don't last long so theres more in the frig awaiting next saturdays smoke. I have never seen the dry cure way so can you post it or link it and look back later. Thanks
     
  8. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

  9. the dude abides

    the dude abides Master of the Pit OTBS Member

    Looks delicious and relativley easy enough even a hack like me might be able to pull it off.

    Nice work.
     

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