Canadian bacon

Discussion in 'Bacon' started by c farmer, Aug 12, 2017.

  1. c farmer

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

    I cured some CB with tender quick for my parents and some with #1 for my family,

    I didnt get pics of the cure, we all know what it looks like in bags.  If anyone wants them I can post them.

    Cured for 2 weeks.   Then put into netting to try to get a more round look.


    Running the netting up on your arm then folding over the meat works great.


    Into the smoker at 120 with no smoke until the surface is dry.


    I sometimes get lazy with pics.   Used cob pellets in my propane converted vertical off set.


    Bout done here.  I used sausage temps for this.   


    Once the tube burnt out at 12 hours I took it off.   IT was 150.   It will be cooked anyway.    Rested in the fridge for 3 days then sliced.




    I think I converted my parents to cure #1.

    Thanks for looking.
     
    tropics, smokinal, myownidaho and 2 others like this.
  2. If you hear someone knocking on your door in about an hour and you look out and see someone with a dozen eggs it me!
     
  3. c farmer

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

    I aint going anywhere tonight. I will be waiting.
     
  4. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty, good to explain why there's an arm in your cooking supposedly....:biggrin:
     
  5. c farmer

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


    Ha. Easy way to net meats
     
  6. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    Damn c, that's some nice looking meat. My "short list", is now on page two.
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks great and good tip on " Arming " your CB...JJ
     
  8. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    I can see some great breakfasts coming up at your place. That's some goodlooking CB.

    I realy like the "arming" tip. Gonna have to try that.

    POINT

    Gary
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great looking CB Adam!

    Very nicely done!

    Point!

    Al
     
  10. griz400

    griz400 Master of the Pit

    Nicely done .....[​IMG]
     
  11. frank1046

    frank1046 Newbie

    I am new to the forum and smoking meat.    what is the cut of meat you are using pictured above?  and what are the cob pellets and holder?    thanks
     
  12. c farmer

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

    Thanks.   This is super easy.  Move it to the top of the list.
    Thanks JJ.   Its still tricky but works alot better.
    Thanks Gary.  Will have to make more before the gathering I bet.
    Thanks Al.  
    Thanks griz.
    I used pork loins.   Cob pellets are pellets made from corn cobs.  I used a pellet tray and the pellets are both from Todd at amzin.

    http://www.amazenproducts.com/Default.asp
     

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