Canadian Bacon, fresh from the smoker
annie1992
8 years ago
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8 years agoshirl36
8 years agoRelated Discussions
Everything is better with bacon
Comments (45)OK, I just realized that I spent yesterday freezing 25 pounds of bacon and I had to get my cholesterol tested this morning, LOL, we'll see how that went. Jim, we did break down and buy a meat slicer, between the bacon and slicing an entire brisket of pastrami, it seemed wise (and easier) to break down and buy a slicer. Nancy, it's easy, really easy. The cure is just brown sugar, maple syrup and pink salt, you rub it on both sides of the slab and stick it in a 2 gallon ziplock bag, put it in the fridge. Every other day, turn it over as some liquid will collect. At the end of 9 days, smoke it over apple wood chips, I think Elery did this for 5 hours. I can send you the recipe but it would be more fun if we came up and helped you, or you came down. Oh, and Elery's son just went to the grocery store there and told the guy who runs the meat department that he wanted to buy a hog belly and they ordered it for him, so he made pancetta. Yeah, I figure I have enough bacon to feed the entire forum BLTs when the tomatoes are ripe, if we can just convince Ann T, Teresa and Tricia to bake enough bread. (grin). Actually, Elery's Dad loves bacon, so we're taking some to him, I figure he's 85 so he's earned the right to eat bacon a couple of times a week if it suits him, and I'm gonna make sure he gets the good stuff! Annie...See MoreMy first try at canadian bacon
Comments (36)Chase, you need the pink salt and/or stuff like it in cured and semi-cured sausages/hams/bacon/etc. Things that you hang to air dry, stuff that will be kept in the rafters all year. So, today's home smoker needn't worry about it too much, I don't think. Except I'd be leery of omitting it from a recipe that had it in. Morton sells a cure mix. If you go to their website there is a smattering of info on it. Sorry, just re-read your post and see that I'm not answering it, heh. No, pink salt is not pink...that is a reference to the fact that it maintains pink in the meat it is curing. So you don't get the grey sausage or bacon. Except when it (the salt) is artificially dyed pink so you don't fill your salt shaker with it I guess. Pink salt is a mixture of table salt and sodium nitrate or nitrite. Nitrite is most common. Its also called Prague powder, probably only in the trade tho. Oh, and for those worried about amount of nitrates/nitrites, pink salt is 94-95% salt and 4-5% nitrites. So very little goes into a batch of whatever. Sodium nitrate and or nitrite is water soluble so any plant grown in soil that uptakes a lot of water has naturally occurring nitrites/nitrates. Lettuce is one. As I said earlier, your Caesar salad probably contains more nitrates/nitrites than your bacon and eggs, no matter who makes the bacon. Celery is another veggie with lots of nitrates/nitrites. Of course depending on where it is grown...the soil it is grown in specifically. Man, I ramble on and on when its late and I'm tired,eh? Here is a link that might be useful: This is what I use....See MoreLOOKING for: Canadian Bacon Slow Cooker
Comments (6)Here in Canada, we call it Peameal bacon. We just slice it and fry it. We eat it for supper (like ham) or for breakfast like bacon (it has no fat). We like ours with maple syrup! When I fry it, I add a little water to the pan after it's browned a little on both sides...so it doesn't dry out so much. Here a recipe for an oven roast. I've never made peameal roast in a slow cooker. REAL Canadian Bacon Classic Whole Roast So easy and quick to prepare, this makes an attractive and delicious meal to serve with scalloped potatoes and baked acorn squash. 5 lb unsliced REAL Canadian Bacon whole roast ¼ cup maple syrup ¼ cup apple juice 1 tsp lemon juice 1 tbsp flour 1 tsp dry mustard Cut roast into thin slices, then reassemble into original form by tying together with butcher's twine. Place on rack in a shallow roasting pan. Bake in a 350° F oven for 1 hour. Pour ¼ cup water into the pan to prevent bacon drying out. Combine maple syrup, apple juice, lemon juice, flour and mustard in a small saucepan; mix well. Heat to boiling. Remove bacon from oven. Brush maple syrup mixture over bacon and drizzle some between the slices. Return to oven for approximately 20 to 25 minutes (166° F internal temperature) and baste occasionally with remaining glaze. Place on a platter. Cut string, then pull it away carefully to allow slices to fall neatly in a domino effect along the platter. Makes 6 to 8 servings....See MoreSmoker Disappointment!
Comments (16)Thank you, everyone. I've learned a lot from your comments already. This is a Masterbuilt charcoal smoker that looks like R2D2. The thermometer is in the lid, but after I saw it wasn't getting up to temp, I got out my digital thermometer, stuck it through the vent that was as closed as much as it would go. and into the one butt. The reader stayed on a side table I had there. Both thermometer read pretty much the same. The butts were 6 pounds each. I couldn't find my charcoal starter chimney so I got the charcoal started in the bottom (closed) right off the bat. I checked it through the side door and didn't put the butts in until the charcoal turned grey. I never opened the lid until I decided to take the butts out. I'd read where you should avoid opening the lid and door. It was quite windy out and just a touch cool. I live in south central Indiana at the very top of the tallest hill. I did wonder about that. I can't take it back because it was bought last summer and the receipt is nowhere to be found. I have a Brinkman charcoal smoker my late husband husband told me to go buy as my Christmas present several years ago since I wanted it, but it was never opened and I haven't been able to find where he stored it. I will not give up. I now have a small pork loin that will go into brine tomorrow to start the process for Annie's Canadian Bacon. Oh, and I had to buy another bag of charcoal today since I used most of the bag I had. Again, thank you each and every one of you. That's what I love about Gardenweb, the helpful people. Only ran into one or two over the years that were not very nice, but they pretty much are gone. Madonna...See Moreannie1992
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