Canadian bacon, English back bacon or .....

Discussion in 'Smoking Bacon' started by darwin101, Jun 15, 2014.

  1. darwin101

    darwin101 Meat Mopper

    Second batch following Pop's recipe (Thanks Pops!)     [​IMG]    I did add a few red cayenne peppers to it. 

    I injected brine this time and totally forgot about that when I rinsed off the brine prior to smoking.  I did soak in pure cold water for an hour and I did not do a test taste.  The first batch came out great, but injecting added a good bit of salt that I did not consider.  I might need to rethink that part next time.

    Any way, the loins cured for 10 days then air dried for 1.  

    2 hours cold smoke of oak & cherry, I forgot I had hickory in the truck.  

    4 more hours smoking at 150 then slowly up to 225, pulled at 150.

    With the extra salt in these pieces, I will save them for beans, soup and jambalaya and adjust accordingly. 

    Overall I am happy and learning as I go, much better than the store bought stuff!


    Oh well, back to the game.  Go Spurs Go!  [​IMG]
     
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nice looking Canadian back bacon. Try it on a homemade pizza! ZOMG!

    Looks great that Cherry sure makes it attractive.

    Congrats on a great job.
     
  3. darwin101

    darwin101 Meat Mopper

    Thanks Foamheart!  

    From what I have read, cherry adds a nice color to the meats.  The smoke flavor was subtle, more so than I expected as I normally cook with other woods.  Other than the extra salt from the injecting I am happy with this smoke.  Now I need to get these loins consumed so that I can try again.  [​IMG]  
     

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