1st Canadian bacon

[73saint]

I think I may over done mine a tad...


Smells VERY smoky. I will let it sit overnight at least. It smells like an ashtray, I hope I didn’t ruin it. Funny the temps held steady all day.

 

[pc farmer]

Rest in the fridge uncovered for a few days.

 

[73saint]

Rest in the fridge uncovered for a few days.

I just cut a hunk off the end, Smokey smell and all...flavor was incredible. I can’t wait for it to mellow. Wow.

 

[TomKnollRFV]

When I did mine, I waited all of about 12 hours. Well, the family did. <I wouldn't have waited much longer. It was to good to not cut some up for breakfast for me either!>

Definitely looks good! Better then mine did! I might have to try a double smoke next time I do it!

BTW; how many pounds is this?

 

[73saint]

When I did mine, I waited all of about 12 hours. Well, the family did. <I wouldn't have waited much longer. It was to good to not cut some up for breakfast for me either!>

Definitely looks good! Better then mine did! I might have to try a double smoke next time I do it!

BTW; how many pounds is this?

You know, I don’t even remember. I have a cure note book though, I can go back and look...

 

[TomKnollRFV]

You know, I don’t even remember. I have a cute note book though, I can go back and look...

I make notes on my google albums or I'd forget too. I should really start keeping a proper log book my self..

 

[73saint]

I make notes on my google albums or I'd forget too. I should really start keeping a proper log book my self..

7.9 lbs if my math is right.

 

[TomKnollRFV]

View attachment 372784
7.9 lbs if my math is right.

A bit bigger then the one I did..but I don't use the calculator..I just follow disco's directions per pound. That and even I wanted to get into using .05 this or that..my scale only goes down to .1 <I am considering just investing in a really small scale to be fair for doing more fine tuned amounts, but so far I ain't died>

 

[chopsaw]

A bit bigger then the one I did..but I don't use the calculator..I just follow disco's directions per pound. That and even I wanted to get into using .05 this or that..my scale only goes down to .1 <I am considering just investing in a really small scale to be fair for doing more fine tuned amounts, but so far I ain't died>

If he used Bears method , he used tender quick . Weigh the meat ,,, 1 Table spoon per pound .

 

[TomKnollRFV]

If he used Bears method , he used tender quick . Weigh the meat ,,, 1 Table spoon per pound .

That is what I figured he did. I keep following Disco's instructions..I didn't realize Bear had them as well, might have to try a batch with TQ to see the flavour difference, if any exists!

 

[73saint]

No tender quick, cure #1, just used bears method to smoke.

 

[73saint]

Rest in the fridge uncovered for a few days.

Adam, 9 hours in the fridge and the strong smoke smell is already gone. Smells great now. Not that I’m surprised, I knew it would mellow but I’ve never had THAT strong of a smoke smell. Now I’m happy!

 

[SmokinAl]

That is some fine looking CB there my friend!
Al

 

[73saint]

That is some fine looking CB there my friend!
Al

Thanks Al!

 

[zwiller]

That's your first CB?!?! You look like an old pro. Totally agree on your technique with that drying/pellicle stage. I think that is is the key from keeping CB end up like ham. Anxious to see it sliced to confirm it is indeed drier and more like bacon.

It's nice to save money and all but seriously doubt store bought CB would be anywhere as good as that you make yourself. OMG eggs benedict with homemade CB. Remember you need carb load for your workout... Totally worth cheating a little to enjoy in your success if ask me.

 

[73saint]

That's your first CB?!?! You look like an old pro. Totally agree on your technique with that drying/pellicle stage. I think that is is the key from keeping CB end up like ham. Anxious to see it sliced to confirm it is indeed drier and more like bacon.

It's nice to save money and all but seriously doubt store bought CB would be anywhere as good as that you make yourself. OMG eggs benedict with homemade CB. Remember you need carb load for your workout... Totally worth cheating a little to enjoy in your success if ask me.

Thanks, so it doesn’t look too dark to you? It does taste very very good. As soon as I slice it up I will be sure and post pics. I’m just glad it mellowed from what it smelled like last night. We like a pronounced smokiness but it was too much even for me. Now it’s very nice.

Also, do you have any suggestions for thickness size? Seems like it’s sliced thin for pizza and thick for breakfast?

 

[zwiller]

Not sure if anything is too dark these days LOL. I see your concern but I see a real nice deep mahogany color and not a black oversmoked look. Dare I say that is exactly the color I want... Anymore I think all the drying/pellicle and post smoke rest stages are the real keys to a better product. I don't eat anything off the smoker. After smoking pork butts that took 25.5hrs I feel it is basically impossible to oversmoke provided it is TBS. I vac sealed those butts immediately after chopping and they were much darker than yours and they ended up perfect.

 

[73saint]

Ok here are the sliced pics, as well as my review of the results. I could not be more pleased. The flavor is outstanding, even cold (I honesty haven’t even fried any up yet, but will do so soon. I took a few pics as I sliced and packaged. Will certainly do this again!

 

[mike5051]

OUTSTANDING! I can't begin to explain how good those slices look!

Mike

 

[KrisUpInSmoke]

Yes, what Mike said! It looks like it really came out great!