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Loin - Bacon

Followed a recipe in Charcuterie - Brine (Kosher salt, Cure, Sugar, Sage, Thyme, Garlic) 48 hours, pat dry, Uncovered fridge 24 hours and then smoked with Dome 210 and Internal 150

Mrs fastcar which is monitoring for me with iGrill says it looks "anemic"

I guess the ultimate test will be in the fry pan, but any comments ?   Thanks

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Comments

  • Little StevenLittle Steven Posts: 27,063
    I think you are making "Canadian bacon" Don't know anything about it. What wood are you using for smoke?

    Steve 

    Caledon, ON

     

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  • Doc_EggertonDoc_Eggerton Posts: 4,193
    Just did this two weeks ago, turned out great.  I brined for 4 days.  Posted the pics, so you should be able to find them.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • jimfastcarjimfastcar Posts: 88
    Used Apple, small amount
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  • egger aveegger ave Posts: 577
    I have made bacon several times. It may not look as pink as store bought depending on if you used pink salt (salt and sodium nitrate) and how much. I bet it tastes great if it's anything like mine. SWMBO won't buy it from the store anymore.
    1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"
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