I enjoy making Canadian bacon, and it seems to go fast around here.
The only thing I had trouble with was keeping it round.
Not that it affects the taste or anything, but I just wanted to try to make some that looked more like traditional CB.
I think I found it! A bit of butcher string, and away we go.
The other bonus is, with them hanging I can probably fit40 Lbs or more in the Beast!
Here is fresh out of the foil wrap, I will get a money shot after a day or so of Saran wrapped in fridge.
(http://i13.photobucket.com/albums/a263/Friar_Tuck_/smokehouse/PB260001.jpg)
Looks great.
I've had good lock hangin with a net.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Nov20_0004-1.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Nov26_0002-1.jpg)
Works good too.
Nice looking hunks o meat.
Looks real good Friar
good looking bacon
The money shot!
I am very happy with the results.
Although you have given me another great idea to try OU812, I really like the loks of yours too.
Jim
(http://i13.photobucket.com/albums/a263/Friar_Tuck_/smokehouse/PB270001-1.jpg)
Your tying looks good. I like that look better than the netting. I tie my Canadian bacon all the time, but your tying looks perfect.
I guess I'm lazy, I do not tie or hang. just use it however it comes out. It all tastes the same. :)
But I do admit the rounds look more like you get from a store, nice job. :)
Good look-in Canadian Bacon!
Great lookin money shot Friar.