ive got my 1st Canadian bacon going today. Following Bears recipe, and it has been a doozy of a cook to this point. The weather is awful, and my smoke thermometer decided to flake out on my for the first time.
Nevertheless, I’m two hours in, and things are rolling steadily along, despite the setback. Temps are holding steady at 150, with charcoal for my heat source, and pitmasters choice in a 12” tube as my smoke source. All of which is in the firebox of my Lang 36. My plan is 8 hrs @150, then 2 hrs @170 & 2 hrs @190 w goal internal being 145 upon completion.
My loin dry cured for about 16 days give or take. I had too much bacon going to focus on it. So I took it from the cure Wednesday night, and it’s been on racks in the fridge since then. Formed a nice pellicle, and I’ve got a generous coating of CBP, garlic powder and onion powder. Here are a few pics I’ve taken along the way.
Right after a rinse and dry from the cure.
This morning, after a few days drying in the fridge.
2 hrs in, already taking on a nice color.
Stay tuned.
Nevertheless, I’m two hours in, and things are rolling steadily along, despite the setback. Temps are holding steady at 150, with charcoal for my heat source, and pitmasters choice in a 12” tube as my smoke source. All of which is in the firebox of my Lang 36. My plan is 8 hrs @150, then 2 hrs @170 & 2 hrs @190 w goal internal being 145 upon completion.
My loin dry cured for about 16 days give or take. I had too much bacon going to focus on it. So I took it from the cure Wednesday night, and it’s been on racks in the fridge since then. Formed a nice pellicle, and I’ve got a generous coating of CBP, garlic powder and onion powder. Here are a few pics I’ve taken along the way.
Right after a rinse and dry from the cure.
This morning, after a few days drying in the fridge.
2 hrs in, already taking on a nice color.
Stay tuned.
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