Fixen to smoke some canadian bacon, should I go ahead and fully cook or no??

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

jeff 1

Smoke Blower
Original poster
Feb 11, 2011
I have a belly and half a loin Cured and drying in fridge for smoker,  now I am only going to take the belly to 120 deg but I was wondering if I should go ahead and take the canadian bacon to about 160 so it can be eaten and used in recipes without haveing to cook first.

What do most people do with it???
I shoot for 155°, that way I can slice it for lunch meat or warm it up for breakfast.
I do the same as Dan those cold ham sandwiches are good is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads