Canadian Bacon

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Smoking Fanatic
Original poster
May 7, 2008
990
370
Michigan
I wanted to try a dry cure and make some Canadian Bacon (Meijer had a great sale recently) so I followed Bearcarvers Steps (can't go wrong there).

It came out pretty damn good (family says so as well).

I just pulled it out of the smoker at 145°-149° so I will let it sit and slice it up tomorrow. 

I let it sit in the fridge for 10 days using the dry cure method.

Today when I got home from Atlanta I got it ready to smoke.

Here is the taste test. it was a little salty so I soaked it for a couple of hours and it was perfect.

In the smoker with the A-Maze-N Tube filled with Maple pellets


4 1/2 hours later pulled a 145° and 149°


End shot (I had to try it).


I will let this cool and slice it up tomorrow before I leave again this time for Dallas.

Thanks for looking

Link
 
Have fun on the road I'll help myself to the tasty looking CB while your gone!:biggrin:
 
Nice Job, Link!!
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Great Looking CB !!------------
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MMMMMmmmmm.............
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Bear
 
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