So I was due to make a batch of Canadian Bacon. I cut the centers out of a couple of loins for chops, leaving me with 4 2-3 pound hunks for bacon.
I decided to do a little experimenting.
On two pieces, I used Habanero Smoker's recipe.
On one piece, I used Basic Dry Cure and an appropriate amt of The Renowned Mr. Brown.
On the last piece, I used pastrami cure. I had pre-mixed this, and I thought it might not cure properly, so I decided to use/test it.
Here they are after a soak and a night in the fridge:
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_0126_zps159cdb54.jpg)
And here after 3 hours of Maple to IT of 145:
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_0127_zps343253e9.jpg)
And sliced up:
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_0130_zps272cd03e.jpg)
Really just a pic of 1 of 4 sliced up, but they all looked about the same.
The usual recipe was excellent, as usual.
The pastrami flavor tastes like Canadian bacon with that yummy pastrami aftertaste. I think It will make great hot sandwiches.
The Mr. Brown is amazing. Tastes kind of like a high-end deli ham that I would never pay the $12 a pound they sell it for. Will make super breakfast sandwiches.
About 3/4 yield on each section.
Good looking piggie
I like the idea of the flavor profiles you used. I will definitely try this; especially the one with the "The Renowned Mr. Brown" rub.
great looking bacon you have there
Looks great!