Canadian Bacon in the Works


 
Hey Bill have you tried the way I cook it, just keep it below 200F? Can you discern any difference in the finished product?

I think the low temp smoke might leave a little more moisture in the meat ....

The way I do it it comes out just a tad dry ... dry in comparison to store bought at least ... usually have to drain the liquid off store bought.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Managed to get belly yesterday but not loin. As it happened, I leave tonight anyway so both will have to wait.
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Slightly off topic but does freezing a belly have any adverse effect on it if one thawed it out then wanted to maked some cured, smoked bacon with it? My guess would be no since you are pulling the moisture out of the meat during the curing process. Might even help it along/cut down the time required in the brine, thoughts?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Erik G:
Dave (or Bill), I can't find your instructions for canadian bacon. Can you please post it or head me to the right direction? Thank you.

Erik </div></BLOCKQUOTE>
Erik, I don't believe Dave posted on this board and I won't link to where it is butt, I will get with Dave and see if he'd like to post it here. Basically, I just used the recipe from Rytek Kutus book and smoked it like I posted on the previous page.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shawn W:
Hey Bill have you tried the way I cook it, just keep it below 200F? Can you discern any difference in the finished product?

I think the low temp smoke might leave a little more moisture in the meat ....

The way I do it it comes out just a tad dry ... dry in comparison to store bought at least ... usually have to drain the liquid off store bought. </div></BLOCKQUOTE>
Shawn, never got above 170º during the smoke. Dried at around 130-140º and smoked between 160 and 170º. Dunno...
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Bill
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">does freezing a belly have any adverse effect on it </div></BLOCKQUOTE>
No. I haven't noticed anything like shorter cure times but nothing negative occurs at all. I have cured fresh and just-thawed at the same time on more than one occasion. Can't tell them apart.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">does freezing a belly have any adverse effect on it </div></BLOCKQUOTE>
I have cured fresh and just-thawed at the same time on more than one occasion. Can't tell them apart. </div></BLOCKQUOTE>
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Thanks
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Erik G:
Dave (or Bill), I can't find your instructions for canadian bacon. Can you please post it or head me to the right direction? Thank you.

Erik </div></BLOCKQUOTE>
Here is a link that includes a video and the recipe.
http://www.bbq-4-u.com/forum/posting.php?mode=editpost&p=161926
 
Dave, thanks for the reply. After clicking the link, the site says "this topic is locked: you can't edit posts or make replies." Can you please repost the link, thank you.

Erik
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Erik G:
Dave, thanks for the reply. After clicking the link, the site says "this topic is locked: you can't edit posts or make replies." Can you please repost the link, thank you.

Erik </div></BLOCKQUOTE>
Sorry about that try this link http://www.bbq-4-u.com/forum/viewforum.php?f=44
 
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