Making My 1st Canadian Bacon w/ Cure View

[alelover]

Thanks so much. Here's last nites supper.

 

[meateater]

Nothing like homemade!

 I like that slicer you have, how old is that?

 

[Bearcarver]

Awesome Supper---Be an even better Breakfast.

Scott,

You probably already did this, but just as a reminder to any newbies who see this---

Since the CB was already smoked to 162˚, you could actually eat it cold.

Scott probably did what I would do, just warm it up to add to those super sammies in the pics.

That way it doesn't "toughen up".

I pull my CB somewhere between 160˚ and 165˚, because there are usually a number of pieces in the smoker.

Not sure what the minimum is---maybe 155˚ or 152˚----I feel safer over 160˚, and the taste is no different.

Thanks for showing, Scott,

Bear

 

[alelover]

Don't know how old the slicer is. Bought it off Ebay for 30 bucks about 10 years ago. I had one like it in the 80's but let an XGF keep it. It's pretty old I'm sure. Still works good. Wish I could find a new blade for it though.

Yes Bear it does taste good cold but it's better fried for about a minute. Softens up the fat and makes it juicier. Since most bacteria die at 160 I always feel safer going above it. 160 is the magic number when brewing beer. Whenever you're below it you need to be careful.

 

[alelover]

"Awesome Supper---Be an even better Breakfast."

It was breakfast. Just at night. Tomato-Tomahto.

 

[Bearcarver]

Yes Bear it does taste good cold but it's better fried for about a minute. Softens up the fat and makes it juicier. Since most bacteria die at 160 I always feel safer going above it. 160 is the magic number when brewing beer. Whenever you're below it you need to be careful.

See below:

"Awesome Supper---Be an even better Breakfast."

It was breakfast. Just at night. Tomato-Tomahto.

 Perfect--My feelings exactly on both !        

Bear