Rich Dahl
R.I.P. 7/21/2024
Merry Christmas every one!
We have a tradition that goes back over thirty years of making pizza bread on Christmas Eve. When the kids were little this was one of their favorite things to do.
Barb and I were alone this time but we decided to do it anyway.
Also because of poor timing I had to do my smoking for my get it right the second time Canadian bacon yesterday.
Got a late start because of a mid morning doctor’s appointment. My 18.5 WSM which hates me gave me a great Christmas present, it did exactly what I wanted and performed perfectly in really lousy conditions.
I wanted to use the bacon on our pizza bread and the WSM came through. It ran a perfect 185 for four hours with apple smoke. Pulled at 140 at 4pm and it was perfect. Great flavor and just the right hint of smoke, sugar and pepper, best CB I've ever tasted.
So enough of my dribble here’s some pictures of the cook and pizza bread and a link I found that expands on the Morton’s CB, recipe which I used except I only cured for four days and did three 30 minuet rinses.
Chuck here's another one to try.
Link to Recipe:
http://www.north-america.bradleysmoker.com/recipe/canadian-bacon-dry-cure/
Canadian Bacon coming off the WSM.
Perfect, moist and tasty.
Pizza bread ingredients including homemade sauce, pepperoni and Canadian bacon.
Best pizza bread ever!
Thanks for coming by.
We have a tradition that goes back over thirty years of making pizza bread on Christmas Eve. When the kids were little this was one of their favorite things to do.
Barb and I were alone this time but we decided to do it anyway.
Also because of poor timing I had to do my smoking for my get it right the second time Canadian bacon yesterday.
Got a late start because of a mid morning doctor’s appointment. My 18.5 WSM which hates me gave me a great Christmas present, it did exactly what I wanted and performed perfectly in really lousy conditions.
I wanted to use the bacon on our pizza bread and the WSM came through. It ran a perfect 185 for four hours with apple smoke. Pulled at 140 at 4pm and it was perfect. Great flavor and just the right hint of smoke, sugar and pepper, best CB I've ever tasted.
So enough of my dribble here’s some pictures of the cook and pizza bread and a link I found that expands on the Morton’s CB, recipe which I used except I only cured for four days and did three 30 minuet rinses.
Chuck here's another one to try.
Link to Recipe:
http://www.north-america.bradleysmoker.com/recipe/canadian-bacon-dry-cure/
Canadian Bacon coming off the WSM.
Perfect, moist and tasty.
Pizza bread ingredients including homemade sauce, pepperoni and Canadian bacon.
Best pizza bread ever!
Thanks for coming by.
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