Fixen to smoke some canadian bacon, should I go ahead and fully cook or no??

Discussion in 'Smoking Bacon' started by jeff 1, Mar 5, 2011.

  1. jeff 1

    jeff 1 Smoke Blower

    I have a belly and half a loin Cured and drying in fridge for smoker,  now I am only going to take the belly to 120 deg but I was wondering if I should go ahead and take the canadian bacon to about 160 so it can be eaten and used in recipes without haveing to cook first.

    What do most people do with it???
     
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    I would say that most people do fully cook canadian bacon but you wouldn't have to as long as you remember to cook it before you eat it. 
     
  3. jeff 1

    jeff 1 Smoke Blower

    thanks guys. 
     
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I shoot for 155°, that way I can slice it for lunch meat or warm it up for breakfast.
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I do the same as Dan those cold ham sandwiches are good
     
  6. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member



    X2  I eat it while I'm slicing and I like the scraps that end up on the slicer..
     
  7. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Yup, What they said

    TJ
     
  8. smokinal

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


    Ditto
     

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