I read all of the posts on here and decided to use Habs original recipe and start there for my first attempt. The only thing I changed was using light brown sugar instead of dark brown, because I was out of the dark. If any of you haven't tried this yet it is so easy, just do it. I was so happy with how it turned out I am starting another batch. Here is a pic.
(http://i406.photobucket.com/albums/pp141/smokeitall/CanBacon.jpg)
The only thing I didn't expect was how quick these got done. I waited for a little while after the 6 pucks of Maple smoke where done and then took the internal temp and I was at around 152 in one of them and 156 in the other. I pulled them right away and tent foiled them. I was also pretty worried about it being too salty so I snuck a taste before putting them in the fridge and it was perfect.
Thanks Habs for the detailed recipe....
Picture perfect, I must say. Did you do the 6 day dry rub routine?
I followed Habs recipe exactly. Yes it was a dry rub and I did it for 8 days. Was going to do it for 6 put the weather turned out perfect to go hunting :)
Scott
looks awesome smokeitall
Looks great Smokeitall! 8)
Once you've made it.... Your hooked! ;)
Mike
Smokeitall,
That looks FANTASTIC!!!! I'm droolin' here :)
Now all you need is toasted english muffin, poached egg & Holindaise Sauce :D
Scotty-G
Smokeitall;
I'm glad it turn out alright for you. Your picture and Scotty-G mentioning Eggs Benedict reminds me I have to make another batch.
Smokeitall,
Very nice. I need to get some going too I think!
Deb
That looks good enough to eat!! Great job. All that is missing are some eggs, hash browns and a short stack smothered with syrup.
The hardest thing is waiting the two days now to slice it. Every time I open the fridge I start drooling. It should be ready for slicing tomorrow night.
looks real good. I need to break some CB out of the freezer.
I don't always wait the two days....
Quote from: FLBentRider on October 27, 2008, 04:20:54 PM
looks real good. I need to break some CB out of the freezer.
I don't always wait the two days....
Got that right FL! That two day wait is a killer.....matter of fact I think I've got a tenderloin in the fridge that needs to been cooked or frozen by this weekend, I think I have a plan! ;D
C
Quote from: smokeitall on October 26, 2008, 07:06:28 PM
I followed Habs recipe exactly. Yes it was a dry rub and I did it for 8 days. Was going to do it for 6 put the weather turned out perfect to go hunting :)
Scott
The bacon looks fantastic. Not to hijack your thread but how did the hunt go?
[/quote]
The bacon looks fantastic. Not to hijack your thread but how did the hunt go?
[/quote]
It's great to just be in the woods, but I also saw six deer. I had a shot at one of them but I knicked a tree branch sending the arrow wild and breaking my broadhead, but still a good day. I was going to take the afternoon off today to go again but we had 22 mph winds, so I am going to try and go tomorrow afternoon.
Thanks for asking.
Smoke...I make breakfast sandwiches (like at McDonalds) all the time...eggs benedict is kinda a Sunday brunch thing to us...so I warm up the CB in the oven...toast muffins...apply fried eggs...a little cheese...cover...warm in the toaster over or oven (oven) for 5/8 min. (And frankly it doesn't even need the cheese). Egg...Habs CB...muffin (lightly buttered of course) will do it!!
Glad it came out great for ya!! :)
breakfast sandwiches are great too. :D
Another thing I do with CB is warm up a few slices, quarter and put onto a ritz or town house cracker and top with a thick slice of extra sharp chedder :o
Quote from: La Quinta on October 28, 2008, 08:58:34 PM
Smoke...I make breakfast sandwiches (like at McDonalds) all the time...eggs benedict is kinda a Sunday brunch thing to us...so I warm up the CB in the oven...toast muffins...apply fried eggs...a little cheese...cover...warm in the toaster over or oven (oven) for 5/8 min. (And frankly it doesn't even need the cheese). Egg...Habs CB...muffin (lightly buttered of course) will do it!!
Glad it came out great for ya!! :)
But you forgot the diced pepperoncini or jalepenos with a little hot sauce mixed in with some salad dressing (nothing like McDonalds ;D ;) :P ).
Quote from: La Quinta on October 28, 2008, 08:58:34 PM
Smoke...I make breakfast sandwiches (like at McDonalds) all the time...eggs benedict is kinda a Sunday brunch thing to us...so I warm up the CB in the oven...toast muffins...apply fried eggs...a little cheese...cover...warm in the toaster over or oven (oven) for 5/8 min. (And frankly it doesn't even need the cheese). Egg...Habs CB...muffin (lightly buttered of course) will do it!!
Glad it came out great for ya!! :)
That sounds like a great idea La Quinta....I am going to do it this weekend. I actually just finished slicing it up and vacuum sealing some of it.
Smoke
For breakfast sammies i have been using an egg poacher, does anyone use that little circle thingie to do in the frypan? Gotta get this thing right.
We do actually have that little circle thingy...I just makes the egg come out round (as you know) we got them from Chef's catolog years ago...gotta spray it with oil or cooking spray...but...it does make a nice uniform look for the sammie.
I have found the easiest way to make poached eggs is to use a microwave egg poacher.
It's quick and easy.
I've gotten it down to making Eggs Benedict in under 4 min. (most of that time is the english muffin toasting).