Canadian Bacon

After seeing some of the Canadian Bacon posts recently, I decided it was time I made some more. I used the basic Buckboard Bacon cure and rubbed up three nice loins last weekend. Pulled them out of the fridge and soaked in water for about 1 1/2 hours and then let them air dry. I put them on the Large BGE Indirect with the Guru set at 200 and raised the temp to 225 after the first hour. I pulled them when internal temp was 150 and the whole cook took about 2 hours or so. These were my best attempt at Canadian Bacon so far and I will have lots to last me the winter. Here are some pics:

Loins after soaking and laid out to air dry



On to the Egg



Done and Resting



Sliced up and ready to pack





All packed for the freezer



Very easy to do and tastes much better than anything you buy in the store.

Very nice! Do you like to fry it or do you tend to eat it as-is?

Now all you need is a few chickens for eggs, a cow for milk for cheese, and a good English muffin recipe and you'll be all set for a few months of McMuffins!

Wow! That looks tasty.

Would you share the link to the cure that you used?

Take care,

Derek

Here you go Derek. This is the cure I used. You can find it at a bunch of places and online.

http://www.basspro.com/Hi-Mountain-Buck ... /10216529/

Here is a good blog entry with a ton of info.

http://playingwithfireandsmoke.blogspot ... bacon.html

Good luck.

Sweet! Thanks.

Take care,

Derek