Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Canadian and American Bacon curing, images in a week

egger aveegger ave Posts: 502
edited April 2013 in EggHead Forum
Started curing 10 lbs of fresh pork belly last night for american bacon. The pork loin is curing for canadian bacon this morning. Not much to look at except 1 gallon zip lock bags in the refrigerator. I have started adding fresh Guajillo peppers from my garden to the cures. Adds a little heat and a Texas touch to the finished meat. 

from Wikipedia

The guajillo chili's thin, deep red flesh has a green tea flavor with berry overtones. Its fruits are large and mild in flavor, with only a small amount of heat (rating 2,500 to 5,000 on the Scoville scale). They are sometimes used to make the salsa for tamales; the dried fruits are seeded, soaked, pulverized to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavorful sauce.

Guajillo chilies may be used in pastes, butters or rubs to flavor all kinds of meats, especially chicken. Alternatively, they can be added to salsas to create a sweet side dish with a surprisingly hot finish.

1 Large BGE, 1 Mini 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"


  • FockerFocker Posts: 1,472

    Sounds great @egger ave, like the Guajillo addition.  One of my go-to chiles when making rubs. 

    Got 9lbs curing as well, finish date of 4/25.  Trying to fit in one more cold smoke over two nights.

    Post some pics when finished.   ;)

    Quad Cities
    "The most important ingredient in cooking is restraint."--Chris Bianco

Sign In or Register to comment.