Freezer space

[bill ace 350]

Had space in the freezer. So I started on 10.2 pounds of Canadian Bacon.

Used Pop's Brine. 3/4 cup each of white sugar, brown sugar and Kosher salt with 1 rounded TBS of cure #1 in a gallon of water.

Couple of weeks and it will be ready for some smoke.

 

[smokerjim]

Going to be some good stuff

 

[BrianGSDTexoma]

I just did some. So good. I would recommend Eric's holiday rub on it. I have 4 freezers and no room!

 

[mneeley490]

That's what sucks living in an apartment right now. I can't take advantage of a good meat sale, because I have maybe 1-1/2 cubic feet of freezer space. I miss my old stand up freezer.

 

[crazymoon]

BA350, I'm in !

 

[bill ace 350]

On the trash can cold smoker.

Using a tube instead of the tray...

Why?

No reason.

Hickory pellets.

Smoke, rest and repeat for a few cycles.

In the low 40s today. Perfect.

 

[kilo charlie]

Had space in the freezer. So I started on 10.2 pounds of Canadian Bacon.

Used Pop's Brine. 3/4 cup each of white sugar, brown sugar and Kosher salt with 1 rounded TBS of cure #1 in a gallon of water.

Couple of weeks and it will be ready for some smoke.

Thank you for keeping Pop's Brine alive!

 

[bill ace 350]

Thank you for keeping Pop's Brine alive!

I switch between Pop's and Bearcarver... did a side-by-side not too long ago.... both are excellent.

Pop's was the easiest at the time I started curing this....

 

[Ishi]

Nice! I started two chunks of Canadian Bacon two days ago using Pops brine. Anxious for the results as its been a few years since I’ve done any CB.

 

[bill ace 350]

Nice! I started two chunks of Canadian Bacon two days ago using Pops brine. Anxious for the results as its been a few years since I’ve done any CB.

Should turn out excellent!