Canadian bacon, round two

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

yance

Fire Starter
Original poster

Around 6 lb Canadian Bacon sliced, sealed, and ready to freeze along with a couple of baggies of my second batch of dried beef.

Both were cured for 15 days with TQ and either brown or white sugar, or maple syrup.  Beef was cold smoked for 12 hours with hickory then along with the loin both were hot smoked to 150° IT with pecan.

DEEE-LICIOUS!!!!!!!!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky