Canadian Bacon (Step by Step—2015)

[thomasrwise]

Thank you!

 

[thomasrwise]

Perfect fry test done...now in the fridge for pellicle. On the smoker tomorrow with a couple of butts!

 

[thomasrwise]

First batch (seen above) turned out PERFECTLY! So perfectly in fact that it didn’t make the 2 day rest after the smoke. The wife and baby got a taste and it was gone in 2 days. Round 2 going in the smoker tomorrow! 4 different “experiments”. Some done exactly to the step-by-step, some with my BBQ rub, some with white sugar, and finally the smallest cuts cured in TQ and kosher salt instead of sugar. Almost a country ham flavor and not too salty!

 

[Bearcarver]

First batch (seen above) turned out PERFECTLY! So perfectly in fact that it didn’t make the 2 day rest after the smoke. The wife and baby got a taste and it was gone in 2 days. Round 2 going in the smoker tomorrow! 4 different “experiments”. Some done exactly to the step-by-step, some with my BBQ rub, some with white sugar, and finally the smallest cuts cured in TQ and kosher salt instead of sugar. Almost a country ham flavor and not too salty!

Looks Great Thomas!!
Glad you liked it.
Have to mention though, It's not generally good to add any kind of salt to meat cured with TQ.
There's already plenty in the mix.

Bear

 

[thomasrwise]

Looks Great Thomas!!
Glad you liked it.
Have to mention though, It's not generally good to add any kind of salt to meat cured with TQ.
There's already plenty in the mix.

Bear

Thanks for the tip. I made sure to fry test that one as well and it was salty but not overbearing.

 

[Bearcarver]

Thanks for the tip. I made sure to fry test that one as well and it was salty but not overbearing.

That's great----You got it covered then!!

Bear

 

[thomasrwise]

Done and vacuum sealed!

 

[Bearcarver]

Looks Great, Thomas!!
Now you're set for some Great Eating!

Bear