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"...some Canadian Bacon!"



  • Bob VBob V Posts: 195
    Great job abd great pics!

    Let me recommend these guys as a good source for Canadian bacon brine as well. They make a Cajun bacon brine that comes with a rub to roll the loin in pre-cook. The rub is basically red pepper and garlic. We like Canadian bacon with a kick, and it has become the favorite at our house.

    Bob V
  • :) what a beauty! What did the 36 hour drying time do?? Used applewood on my first butt BBB. Still playing with the woods :side:
  • :cheer: Hi PBM,
    the grill/griddle is a reversible aluminum with a dark, semi-nonstick finish. We season it and treat it like cast iron. Bought it somewhere on line several years ago while looking for a Lodge at the time. It's long enough to cover both burners and we also use it in the oven. However, it's too big for the (now discarded!) Weber and the LBGE. Hubby doesn't recommend it, but it's light enough for me to whip out and use and (sometimes) clean--usually leave the heavy stuff for him to clean ;) .the brand is "Chef's Design" :blink:
  • Little ChefLittle Chef Posts: 4,725
    DOW...Thanks. It was the first one I did, so I don't know how they turn out with less drying time. All I know is, there was a really nice "skin" formed on the outside, and it held the smoked color very nicely. I truly felt as though the meat inside was 'protected', which was what the whole curing process was originally intended for. FWIW.
  • :laugh: will work for fresh seafood!!
  • :P you can make it year-round! not labor intensive at all!!
  • ;) ...and I would have been feasting on crab stuffed 'shrooms by the dozen---we will have to coordinate our next OKC fest!!
    looking forward to the skull and spikey hair pics! B)
  • :) LC, maybe the "skin" is more like the commercial varieties??? Am curious to learn if the long dry produced a more concentrated flavor???? will have to try

    ...that's another reason I did just a chunk of the loin--the 2 butts I did the first time lasted a really long time for the 2 of us! now that the kiddo will be home (off and on) this summer, he will help eat it up :lol:

    my cut was from the other end of the whole loin...used the center for 3 big chops and was going to use the sirloin end for some sauerkraut and smoked loin, but "that guy" (you know how they have their own ideas :whistle: ) used it for a roast last Sunday...

    as always, sure enjoy learning from you, thanks :woohoo:
  • ;) Beli, breakfast at my place and dinner at yours B) !!
  • thanks, this book from that site looks interesting; know anything about it??
    Charcuterie - The Craft of Salting, Smoking, and Curing
  • T-QueT-Que Posts: 44
    Thank you. I will check it out...
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