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Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

BigWader ·

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  • Canadian Bacon curing time - Ruhlman time or longer?

    I realize this is maybe a poor time to ask - since I've already had the loins in the brine for 3 days while Ruhlman's recipe says to only do it for 48 hours but I read a different recipe at "Smoking Meat Forums" that recommended letting the loins cure 7 days in brine. 

    I looked at the loins today and they've firmed up quite a bit - but this is my first time making Canadian Bacon so I'm sure exactly how they should feel or if I should trust 48 hours (or longer) and prepare to cold smoke. 

    As it stands now - I'm planning to pull Thursday night (7 days) soak in water for 1 hr (changing 2x the water) and then drying in fridge until Friday night when I'll cold smoke overnight.

    Any experienced Canadian Baconners with some advice?

  • Cold smoking salami

    What kind of spicing in the salami?  I have always used Hickory for summer sausage and snack sticks but if your salami is like a polish type or something I could see fruit wood like apple or cherry.