Honey and Brown Sugar CB with QVIEW

Discussion in 'Smoking Bacon' started by walle, Jan 9, 2010.

  1. walle

    walle Smoking Fanatic OTBS Member

    Hey SMF,
    My first batch of CB was so good, it's long gone! so smoking my second batch today.
    ~4lb (1/2 of a large loin)
    Here's the score at 4:51AM local time.

    Rinsed after brining since last Friday


    Soaking in cold water bath (Included this as there seems to a lot of "To soak or not to soak" dialog on bacon lately). Ended up soaking these for a total of 3 hours, changing the water on every hour, then patted dry and in the fridge overnight.


    This morning!
    The molasses rub on my bellies last time was so good, I went ahead and gave this CB a finishing rub of honey. I'm guessing about a 1/8th cup per piece. Shown here on the hooks which I'm really liking.


    Then, as all good stories must come to an end...BAMM! found out that at -6 degrees, the grease in the gear box of my smoker was a little stiff this morn'en..[​IMG], had to put the shop light on it for a little over 30 minutes to get it to turn. Ah well - gave me time to make coffee, thaw everything out, and then it was into the smoker. Will be smoking over hickory for 8 hours at 120.



    Finally, couldn't resist this shot... smoker looks kinda like an angry o'l bull this morn'en... can't blame 'er!


    Forgot the process!
    I used the directions for TQ Brine, then added the following to each piece:
    1 T Black Pepper
    1 T Minced Garlic
    1/2 Onion sliced
    1 C Brown Sugar

    Thanks for check'en out my CB project. Finished pictures a'com'en.
    Tracey
     
  2. rw willy

    rw willy Smoking Fanatic OTBS Member

    Don't freeze taking pics just for us!
    Nice CB. I need to try the honey thing.
     
  3. hoser

    hoser Smoking Fanatic SMF Premier Member

    You'll love it Willy....I've done my belly bacon with the honey cure, and it's great. My current favorite is brown sugar and grade B maple syrup...ohhhh...to die for.
    Can't wait to see how this one comes out.
     
  4. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Off to a great smoke. Nice blanky. About -20 here.
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL-----Hey Walle, I told you that last CB wouldn't last long !

    Glad to see you're still hammerin' out some great tasting bacons !

    Don't forget the grand finale' Qview.

    Bear
     
  6. kurtsara

    kurtsara Smoking Fanatic OTBS Member

    Do you just rub both on them before you smoke or marinate it or what
     
  7. morkdach

    morkdach Master of the Pit OTBS Member

    looks good i always soak dont like the salt taste.
    waiting to see the outcome.
    thanks[​IMG]
     
  8. walle

    walle Smoking Fanatic OTBS Member

    Thanks, Morkdach!
    Here we are at the half way point.


    Kurt, I wasn't very clear...
    I include the Brown Sugar in the brine, then this morning, after the rinse and soak, I rubbed in/on the honey.

    IT'S ALL YOUR FAULT, MAN...[​IMG]
    We can't seem to get enough of this stuff! I really appreciate all of the info you've shared on all types of bacon.

    [​IMG] Guess I'll quit my sniveling [​IMG]... DANG -20* is some kinda COLD!

    Thanks for checking out my post.
    Tracey
     
  9. walle

    walle Smoking Fanatic OTBS Member

    CB after 8 hours of hickory @ 120. I'm going let it stand in the smoker for three to four hours, then the fridge for slicing tomorrow.



    Thanks for checking out my post.
     
  10. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    It is looking great...
     
  11. pepeskitty

    pepeskitty Smoking Fanatic

    Thanks for sharing this with us WallE. I am very interested in you finished product tomorrow. Would you mind taking pictures of your slicing and finished products please.

    Thanks again.
     
  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    You just have to love that Canadian Bacon I know we do. So I hope you like them too.
     
  13. rbranstner

    rbranstner Smoking Guru OTBS Member

    Gotta love that Buckboard bacon. I made some last weekend and I put honey and maple syrup in my brine to and it was awesome. I also put some maple syrup on the but right before I put it in the smoker. Good Stuff!! Where did you get those hanging hooks? I like those.
     
  14. walle

    walle Smoking Fanatic OTBS Member

    RB - ordered them from Butcher & Packer - they have loads of good stuff and were priced very reasonable. SS cleaned up 100% in the dishwasher after this smoke - very nice!

    Pepe - I didn't know there was another option!

    Finished Product.
    Here is the CB after sitting in the fridge last night - looks fabulous!


    Sliced and ready for the freezer - went a little thicker this time.


    And now for the good part...


    My breakfast!!


    And that's a wrap.
    Thanks for checking out my Canadian Bacon project.
    Tracey
     

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