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Thread: Canadian Bacon

  1. #1
    Join Date
    Jan 2008
    Location
    Grand Junction, Colorado
    Posts
    890

    Default Canadian Bacon

    Last time I made Canadian bacon, I ran out way too soon. This time I made 15 pounds. Cured for 8 days then coated two with rosemary/garlic seasoning and two with coarse black pepper and smoked to 160 degrees using cherry and apple.

    Ready for the smoker.


    Sliced and ready to eat.


    Thanks for checking out my bacon.
    Keith

  2. #2
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

    Default

    I've gotta try that soon. I think I've done about everything else w/those t-loins. Don't care to smoke another one to be honest.

    Look's dang good.

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

  3. #3
    Join Date
    Jan 2008
    Location
    Grand Junction, Colorado
    Posts
    890

    Default

    Thanks Al! This stuff is good to munch on even cold or you can make sandwiches. Had to try a piece of it this morning and dang stuff is still good.
    Keith

  4. #4
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Bassman that looks [I]really delicious.[I]I love the stuff but I have never made any. What do you put in your cure? I would like to try some myself.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
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    MY Blog:Http://acountryboyeats.blogspot.com
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  5. #5
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    I like the looks of that!
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  6. #6
    Join Date
    Jan 2008
    Location
    Grand Junction, Colorado
    Posts
    890

    Default

    Quote Originally Posted by BluDawg View Post
    Bassman that looks [i]really delicious.[i]I love the stuff but I have never made any. What do you put in your cure? I would like to try some myself.
    http://www.smokingmeatforums.com/for...dian+bacon+dry

    Here's a link to the recipe. It's so easy, this is the only one I ever used.
    Keith

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