In honor of Bear Carver

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Cattoon

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Oct 27, 2018
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NW Alabama
I used his tutorial again to make Canadian bacon and it turned out great. I didn’t season the outside prior to smoking. I smoked to 145f and then let it rest in the fridge from Wednesday night until this morning. We prefer the thinner slices. I just wanted to post this to encourage anyone who hasn’t tried it to take the plunge. IMG_7986.jpeg
 
I used his tutorial again to make Canadian bacon and it turned out great. I didn’t season the outside prior to smoking. I smoked to 145f and then let it rest in the fridge from Wednesday night until this morning. We prefer the thinner slices. I just wanted to post this to encourage anyone who hasn’t tried it to take the plunge.View attachment 711571
Well done! Nice tribute to Bearcarver!
 
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Was cleaning out chest freezer last weekend and came across some big chunks of loin that made me think of making canadian bacon
No time like the present. We love it, I just don’t take the time to do it often enough.
 
Bear Carver's warm-smoked bacon technique is still my go-too. Perfect balance between the taste/texture of of hot-smoked, and the time it takes for cold-smoked, imo.
 
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