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Canadian Bacon

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Post Sun Nov 04, 2012 5:51 pm
Buckeye Bob well done
well done

Posts: 318
Location: Chicago West Suburbs
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

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On to the Egg

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Done and Resting

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Sliced up and ready to pack

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All packed for the freezer

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

Post Mon Nov 05, 2012 9:53 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7393
Location: Stoughton, WI
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! :lol:

Post Tue Nov 06, 2012 8:16 pm
harry_canyon well done
well done

Posts: 612
Location: Hayward, CA
Wow! That looks tasty.

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

Take care,

Derek
Always keep an open mind. But not so open that your brain falls out.

Post Fri Nov 09, 2012 1:17 pm
Buckeye Bob well done
well done

Posts: 318
Location: Chicago West Suburbs
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.

Post Fri Nov 09, 2012 3:39 pm
harry_canyon well done
well done

Posts: 612
Location: Hayward, CA
Sweet! Thanks.

Take care,

Derek
Always keep an open mind. But not so open that your brain falls out.


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