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Discussion in 'Bacon' started by bearcarver, Jan 15, 2015.
So if using tender quick u can will not need to a salt to your recipe?
Right---Never add salt when using TQ. It has all the salt you need already in it.
I always add some Brown Sugar to counteract the salt that's in it.
I never had anything tasting too salty when using TQ.
Well I have the pieces in the smoker that I started a couple of weeks ago. The one piece I did the CBP and onion powder, garlic powder, gonna skip the pineapple stage as I didn't have any and the store was closed, should have read it a little closer. The other piece I thought I would experiment with and just put maple syrup on top. Looking forward to trying it.
Be waiting to see pictures
Here it is, pulled it off about 3am. Will slice it later.
TS, Looks good !
Man That Looks Good !! Can't wait to see it sliced
Looks real nice Trailsend!!
That'll get some tasty slices for you!!
Glad you liked it !!
Here it is sliced.
It sure is tasty.
Looks great nice job
See---I wasn't kidding!!
Following Bearcarver's step by step instructions I just completed a batch of Canadian bacon. In addition to the step by step instructions, I PM'd Bearcarver for advice and encouragement which he gave in spades. The finished product was simply outstanding. My next adventure will be belly bacon, also following Bear's instructions and advice.
Thanks for all the help Bear.
I have followed BearCarvers curing instructions as well. After applying TQ, I sprinkled with Garlic powder, then dusted with just enough Ground Cayenne Pepper to tell it is on there. Let cure. Rinse, reapply more Garlic Powder and Cayenne. Form Pellicle. Cold smoke over apple for 24 hours. Rest, Slice and Freeze.
Really tasty. The small amount of cayenne didn't make it hot, just gave it that little something.
Sounds good, any pics ?
Thank You Richard!!!
I love helping people on this forum!! It's payback for the help I got here since more than 5 years ago.
I love it when I hear about a Great Success from my curing & smoking help.
Just had some homemade pizza, with the Canadian bacon in the above post. Wow was it good.
Got feral hogs in Mo. Gonna try and get some this spring while turkey huntin. They are good eatin. Mo. law can only allow shotgun with 4 shot or better during season new regulation the time, but can kill anytime with tag you have at the time.
Sounds Great Don!!!
Glad it worked out good for you!!
Stuck in my phone somewhere.
Will try to start a thread when I remember how to attach them.