Canadian Bacon

Discussion in 'Bacon' started by link, Sep 19, 2015.

  1. link

    link Smoking Fanatic SMF Premier Member

    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

  2. b-one

    b-one Smoking Guru OTBS Member

    Have fun on the road I'll help myself to the tasty looking CB while your gone!:biggrin:
  3. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Great job!  Looks yummy.  Can't go wrong with Bear's steps. 
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice job ! Thumbs Up
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yup, looks great.

    I use bears method alot.
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Job, Link!![​IMG]

    Great Looking CB !!------------[​IMG]



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