So, after reading
Bearcarver
write up on Canadian bacon that is partially cured and not smoked.
And checking that this will work with cure #1. I knew I had to give it a go.
I had around 7.5 pounds dry curing for the last 8 days in 3 pieces. I picked this piece, the smallest. Around 1.4 pounds. And because it had some fat that I really didn't want for CB.
Rinsed and patted dry. Wrapped in thick cut bacon. And rubbed with fresh ground smoked pepper.
Into the 360. On roast setting. 350 degrees. I was going to run to 130 degrees. Then put on air fry setting to crisp up the bacon. But at 130 degrees
The bacon was getting beautifully crisp. So I let it go at 350 degrees to 145 IT.
The smell...oh lord. I just ate. But this is getting sampled!
The picture looks misleading. But look at the knife. It is plenty moist. For all intents and purposes it is Canadian bacon wrapped in bacon that hasn't been smoked. And it is delicious!! Thanks for Bear for showing me the way.
Canadian Bacon Ham (Not Smoked & Not Completely Cured)
no problem bear, becareful though they like to travel in packs:emoji_wink: I know All their Little Weenie Tricks!! A little Mustard & Relish will slow them up in a Hurry!!! Bear
www.smokingmeatforums.com
I had around 7.5 pounds dry curing for the last 8 days in 3 pieces. I picked this piece, the smallest. Around 1.4 pounds. And because it had some fat that I really didn't want for CB.
Rinsed and patted dry. Wrapped in thick cut bacon. And rubbed with fresh ground smoked pepper.
Into the 360. On roast setting. 350 degrees. I was going to run to 130 degrees. Then put on air fry setting to crisp up the bacon. But at 130 degrees
The bacon was getting beautifully crisp. So I let it go at 350 degrees to 145 IT.
The smell...oh lord. I just ate. But this is getting sampled!
The picture looks misleading. But look at the knife. It is plenty moist. For all intents and purposes it is Canadian bacon wrapped in bacon that hasn't been smoked. And it is delicious!! Thanks for Bear for showing me the way.