CB first time

[brooksy]

Well decided to throw my hat into the Canadian bacon (I know Disco it's called back bacon [emoji]128521[/emoji])arena. I started by making a half batch of Pop's brine. I injected my little piece of loin to make sure it got cured all the way thru. I put my meat into a gallon pitcher and covered with my love potion! I didn't take pictures of this because it's only done meat soaking in liquid. After 11 days it was time to unveil the hopefully hammy goodness. Fry test

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• brooksy
• Oct 11, 2014

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• brooksy
• Oct 11, 2014

Here it is drying on my super special drying apparatus

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• brooksy
• Oct 11, 2014

Going into the electric uds with some cherry chips

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• brooksy
• Oct 11, 2014

And off when my therm hit 145. Looks like it took some nice color.

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• brooksy
• Oct 11, 2014

After a hour rest. Sliced up

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• brooksy
• Oct 11, 2014

Well the verdict... Fantastic!! It's not salty at all had a little hint of sweetness and the cherry wood is pretty darn tasty. The electric uds performed just how I hoped it would. So everything about this smoke of firsts went great. Thanks for checking it out.

PS: Watch out Christmas ham I'm coming for you next!

 

[pc farmer]

Looks great.

Hams are just as easy.

 

[brooksy]

Looks great.

Hams are just as easy.

Thanks Adam!

 

[themule69]

It looks very tasty. I have a loin in cure now. I will be smoking it soon. As Adam said ham is also easy. Once you get started in curing you can't stop.

Happy smoken.

David

 

[brooksy]

It looks very tasty. I have a loin in cure now. I will be smoking it soon. As Adam said ham is also easy. Once you get started in curing you can't stop.
Happy smoken.
David

Thanks David! I'll be watching for your bacon post. Ham is one of my most favorite foods.

 

[dirtsailor2003]

Tasty looking Bacon! Glad your EUDS was up to the task! Nice Smoke!

 

[jarjarchef]

I will have to get another fridge if I start to cure meats. Between the drinks and the animal food in my second fridge, I have little or no room for extras.

Great looking Canadian Bacon!

 

[Bearcarver]

Looks real nice Brooksy!!!

Just as a tip for next time----It's good to keep it in the fridge 24 to 48 hours after smoking, before slicing. That allows the outside flavor to get inside & level out.

I also like to Semi-freeze it for 3 or 4 hours before slicing----Makes it slice better.

Bear

 

[brooksy]

Tasty looking Bacon! Glad your EUDS was up to the task! Nice Smoke!

Thanks Case! I am very happy with the way the EUDS worked.

 

[brooksy]

I will have to get another fridge if I start to cure meats. Between the drinks and the animal food in my second fridge, I have little or no room for extras.

Great looking Canadian Bacon!

Get another fridge Jarjar! The CB is awesome. Can't wait to do more stuff

 

[brooksy]

Looks real nice Brooksy!!!:drool

Just as a tip for next time----It's good to keep it in the fridge 24 to 48 hours after smoking, before slicing. That allows the outside flavor to get inside & level out.

I also like to Semi-freeze it for 3 or 4 hours before slicing----Makes it slice better.


Bear

Thanks for the pro tip Bear! I was just so excited I couldn't contain myself. It definitely mellowed out after just one night in the fridge. It isn't going to make it past tomorrow tho. With me and my boys it will be gone soon. Gonna have to get a WAY bigger loin next time.

 

[Bearcarver]

Thanks for the pro tip Bear! I was just so excited I couldn't contain myself. It definitely mellowed out after just one night in the fridge. It isn't going to make it past tomorrow tho. With me and my boys it will be gone soon. Gonna have to get a WAY bigger loin next time.

LOL----I know what you mean!!

I like to wait until I get a great price, and then make 3 whole loins, 9 pounds each. That lasts awhile!!

Bear

 

[tropics]

Brooksy Nice job on the CB did my first last week. Now I have to find a Micky Ds to bring it when I want a egg mac LOL

Richie

 

[brooksy]

Brooksy Nice job on the CB did my first last week. Now I have to find a Micky Ds to bring it when I want a egg mac LOL
Richie

I hear ya Richie! Next up is to to make Disco's English muffins. If I can get CFarmer to ship me some eggs and anyone to send me some smoked cheese is be all set!

 

[Bearcarver]

I hear ya Richie! Next up is to to make Disco's English muffins. If I can get CFarmer to ship me some eggs and anyone to send me some smoked cheese is be all set!

Adam's still raising those eggs

, but you can smoke some cheese.

Bear

 

[5oclocksomewher]

Great job. It's really nice when the stars align and everything fall in place. Looks really great!!! :drool

 

[themule69]

What temp did you run you EUDS and how long did it smoke?

Happy smoken.

David

 

[brooksy]

Great job. It's really nice when the stars align and everything fall in place. Looks really great!!! :drool

Thanks 5!

 

[pc farmer]

Hey Brooksy, i only get 1 egg per day. I cant spare any. Sorry

 

[brooksy]

What temp did you run you EUDS and how long did it smoke?
Happy smoken.
David

The EUDS was at Max temp 225 and it smoked about 3 hours.