More Canadian bacon.

[Steve H]

Another smoke done. This got dry cured longer then usual. A touch over 16 days. Rinsed it well last night. And let it sit overnight.

Blurry pic, sorry. Out of fridge and rubbed with some pepper.

Touch over 3 hours with hickory. Smells delicious!

Taste test. Yum! Good stuff!

Sliced and vac packed. A few didn't hold the seal. Juices messed up seal. Once frozen I'll redo them.

 

[sawhorseray]

Wow, that looks cured and perfectly smoked all the way through Steve. I have to smoke my CB somewhere around 20 hours to get it done. What temp do you smoke at, and on what type of smoker? RAY

 

[Steve H]

Wow, that looks cured and perfectly smoked all the way through Steve. I have to smoke my CB somewhere around 20 hours to get it done. What temp do you smoke at, and on what type of smoker? RAY

I used my little electric Landman. It had some trouble holding 200 this morning. It was 9 degrees out. All my CB get done in under 4 hours.

 

[Winterrider]

Looks pretty tasty. . . Gonna have to get another batch going soon. Just about out.

 

[HalfSmoked]

Nice looking job there Steve. Was that Bearcarver's TQ cure step I do mine that way too.

Warren

 

[xray]

Looks awesome Steve!!! Since I have a meat slicer now, there’s no excuse for me not to make this.

I like the black pepper on mine too!

Like!

 

[Steve H]

Looks pretty tasty. . . Gonna have to get another batch going soon. Just about out.

Thank you!

 

[Sowsage]

Looks good Steve! Thats going to make a few nice meals in the future!

 

[Steve H]

Nice looking job there Steve. Was that Bearcarver's TQ cure step I do mine that way too.

Warren

Hi Warren, this was with cure #1 this time. With brown sugar and salt.

 

[Steve H]

Looks awesome Steve!!! Since I have a meat slicer now, there’s no excuse for me not to make this.

I like the black pepper on mine too!

Like!

Thanks! I usually use freshly ground course pepper. But was out of pepper corns.

 

[Steve H]

Looks good Steve! Thats going to make a few nice meals in the future!

Thanks Travis!

 

[chopsaw]

Looks good . I agree , nice even cure and great color .

 

[Brokenhandle]

Looks great steve! I need to make more...I'm either out or misplaced it in one of the freezers. Think I even have some loin if I can find it.

Thanks for the reminder
Ryan

 

[Steve H]

Looks good . I agree , nice even cure and great color .

Thank you! I was a bit concerned that it would be salty. But it came out good.

 

[Steve H]

Looks great steve! I need to make more...I'm either out or misplaced it in one of the freezers. Think I even have some loin if I can find it.

Thanks for the reminder
Ryan

Thanks!

 

[6GRILLZNTN]

Looks wonderful Steve!
Dave

 

[gary s]

Looks Great Steve Nice Job

Gary

 

[tropics]

Steve Looks good I will expect to see you in the breakfast forum soon.
Richie
LIKES

 

[clifish]

Looks great Steve! What cut of meat did you start with? 200 deg for 4 hours to what internal temp?

Thx Cliff

 

[Bearcarver]

Looks Great Steve!!!
Looks like you do the same as I do----Eat the ends first---Their the Tastiest!!
Nice Job!!
Like.

Bear