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Canadian and American Bacon curing, images in a week

egger aveegger ave Posts: 580
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, 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"


  • FockerFocker Posts: 2,044

    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

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