Canadian Bacon Dry Cured (Step by Step)

Discussion in 'Bacon' started by bearcarver, Jan 15, 2015.

  1. So if using tender quick u can will not need to a salt to your recipe?
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Right---Never add salt when using TQ. It has all the salt you need already in it.

    I always add some Brown Sugar to counteract the salt that's in it.

    I never had anything tasting too salty when using TQ.

    Bear
     
  3. trailsend

    trailsend Newbie

    Well I have the pieces in the smoker that I started a couple of weeks ago.  The one piece I did the CBP and onion powder, garlic powder, gonna skip the pineapple stage as I didn't have any and the store was closed, should have read it a little closer.  The other piece I thought I would experiment with and just put maple syrup on top.   Looking forward to trying it.
     
  4. Be waiting to see pictures

    Gary
     
  5. trailsend

    trailsend Newbie

    Here it is, pulled it off about 3am.  Will slice it later. 

     
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    TS, Looks good !
     
  7. Man That Looks Good !!  Can't wait to see it sliced

    Gary
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks real nice Trailsend!![​IMG]

    That'll get some tasty slices for you!![​IMG]

    Glad you liked it !!

    Bear
     
  9. trailsend

    trailsend Newbie

    Here it is sliced.


    It sure is tasty.
     
  10. Looks great   nice job

    Gary
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    See---I wasn't kidding!![​IMG]

    Nice Job!![​IMG]

    Bear
     
    Last edited: Feb 8, 2015
  12. Looks great   nice job

    Gary
     
  13. bear55

    bear55 Master of the Pit

    Following Bearcarver's step by step instructions I just completed a batch of Canadian bacon.  In addition to the step by step instructions, I PM'd Bearcarver  for advice and encouragement which he gave in spades.  The finished product was simply outstanding.  My next adventure will be belly bacon, also following Bear's instructions and advice. 

    Thanks for all the help Bear.

    Richard
     
  14. donr

    donr Smoking Fanatic

    I have followed BearCarvers curing instructions as well.  After applying TQ, I sprinkled with Garlic powder, then dusted with just enough Ground Cayenne Pepper to tell it is on there.  Let cure.  Rinse, reapply more Garlic Powder and Cayenne.  Form Pellicle.  Cold smoke over apple for 24 hours.  Rest, Slice and Freeze.

    Really tasty.  The small amount of cayenne didn't make it hot, just gave it that little something.

    Don
     
  15. Sounds good, any pics ?

    Gary
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Richard!!!

    I love helping people on this forum!!  It's payback for the help I got here since more than 5 years ago.

    I love it when I hear about a Great Success from my curing & smoking help.

    Bear
     
    ndkoze likes this.
  17. trailsend

    trailsend Newbie

    Just had some homemade pizza, with the Canadian bacon in the above post. Wow was it good.
     
  18. dave17a

    dave17a Smoking Fanatic

    Got feral hogs  in Mo. Gonna try and get some this spring while turkey huntin. They are good eatin.  Mo. law can only allow shotgun with 4 shot or better during season new regulation the time, but can kill anytime with tag you have at the time.[​IMG]  
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds Great Don!!!

    Glad it worked out good for you!!

    Bear
     
  20. donr

    donr Smoking Fanatic

    Stuck in my phone somewhere.

    Will try to start a thread when I remember how to attach them.

    Don
     

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