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Canadian Bacon
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g8shot1
Posts: 10
Scratch Canadian bacon from pork loin and applewood, yum:
Ready for breakfast:
Scratch pastrami gets some smoke on Sunday.
Ready for breakfast:
Scratch pastrami gets some smoke on Sunday.
Comments
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Looks great. Thanks for sharing the pics.
Can you provide some details about curing and smoking - i.e. what did you use for cure and what temp / time did you smoke. Much appreciated. -
Very Nice
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great looking bacon, I've done a couple of canadian bacon smokes now and it can't be beat....yours look great :woohoo:
I use Buckboard Bacon cure from Hi-Mountain Seasonings and smoke using applewood -
I used the brine in Charcuterie - water, salt, sugar, pink salt, sage, thyme and garlic for two days. Rinse, let sit over a drip pan in the fridge for another day then smoke.
I smoked at ~190-200 until the thickest center portion was ~160 then wrapped in foil to rest until cool. I then sliced and vacuum sealed.
When we want some we heat it up either in the egg or in a grill pan if the weather is ugly, the caramelization around the grill marks adds one more dimension. -
Nicely done. One of the things I want to try one day.
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Looking good. My 8 lbs loin is in the fresh water soak right now will hit the egg in about 2 hours.
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