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my first thought on CBP, is 1/4 tsp per pound.......just a guess thou....that would make it rather.....peppery.....granted, you do cold water soak first......so a bit of CBP to cover just before the smoke would be good.....
Good luck Roger. If it is your first Canadian Bacon, you will love it. It took about 4 hours for the loin I took to 140°, and about 5½ hours for the loin taken to 160°.
I used apple wood for the entire smoke. They are not as smoky as I would have liked, but they are super juicy, and not at all salty. Next time I may add some Hickory chunks to the pan.
jocasa, I actually had wood in the pan while I tried to maintain the 150°. My plan was to not have to open the door when it was time to crank it up to 200°. I was not able to get as low as 150° though, 165° was as low as I could get it.
After seeing and tasting the results, I feel you could still start in the smoker. Just hold the lowest temperature you can and let it go.
I am not exactly sure what that low temperature period is. I think it has something to do with drying the surface of cured meat before the smoke process.
I am sure someone on here can explain this better.
Makes sense on the drying time... I haven't tried to see how low I can go and maintain a temp, haven't had the need yet... but we'll see in a couple of weeks.
Here is a link for a slicer that seems to be a good buy. The larger blade is very important.
I read a post by DJ that said a few of the members of TSMF have them.
It's on my soon to get list
I have that slicer, it's great although the tray on it is a tad small....would be nice to be able to have it extend further from the blade so you can slice larger meats..... other then that it's great (well no cheese blade for it either, but for meat it's awsome)
it is, and from instawares is fairly quick delivery also, Im on the list for weston (who actually imports the unit) for when they come out for a sharpener for the blade and a cheese blade for the unit when and if they make them........ love the big blade on this thing.....just needs a longer "throw" on the tray is all........but all can be modified.....