Canadian Bacon

[bassman]

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.

 

[irishteabear]

Nice job, Keith! That looks delicious.

 

[alx]

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

 

[bassman]

I forgot to mention that this is Shooter Rick's dry cure method. I want to give credit where it's due.

 

[DanMcG]

Looks good Bassman, let me know what ya think of the rosemary/garlic seasoning

 

[beer-b-q]

That's some good looking CB...

 

[mballi3011]

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

 

[bassman]

Here's the link. Give it a try and I guarantee you'll like it.

http://www.smokingmeatforums.com/for...dian+bacon+dry

 

[the dude abides]

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

Nice work.