Just got a great deal on some peameal bacon. It's commercially cured,not cooked or smoked.
I wanted to add some smoke and maybe cook also.
Any suggestions re: oven temps ,woods,etc.
Previous thread says: 45 min @ 150 (no smoke)
Raise temp to 200 and add smoke
leave on till IT is 152-155
turn oven/smoke off & let stand in oven for 1 hr.
How does this sound ? Would Mesquite be too strong or what should I use ?
Thanks
Jim O
Depends on what flavour you like. Mesquite might be too strong. Hickory is usually a good choice. Maple is nice.
Jim,
Would agree mesquite might be a little strong. Hickory, apple or maple would be good choices. When I do Canadian Bacon from scratch I follow Hab's lead and call it done when the IT hits about 145. A higher IT sometimes leads to a drier finished product.
Post some pics please!
Thanks for the input guys.
Think I'll stick with apple or hickory.
Jim O
I have done a few loads of peameal, heck I cannot even spell it
Maple works best
Just be careful not to dry it out
Smokin' as we speak !
Pix to follow,if I can figure out how to attach them (help) !
Jim O
Quote from: Jim O on November 23, 2010, 08:48:13 AM
Pix to follow,if I can figure out how to attach them (help) !
Try this to get your pictures going - http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=768#post768