new smoke here new some help with canadian bacon

Started by sullivanin, April 20, 2008, 05:59:55 AM

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sullivanin

ok i thought hard last year about getting one of the auto smokers from bradly
the 300 was a hard sell
well i bought a lp grill that had a smoker box that you slide in side

so i did not buy the smoker

i smoked  sliced pork lion one it sucked dry  hard and tasted like a house fire

so i will be buying a bradley  smoker today or tomorrow   
the first thing i will smoke will be a pork lion for canadian bacon  and maybe a  nice pork    roast for some pulled bbq

any tips tricks and recipiecs you guys can give me for the bacon and the bbq i would love to hear them

what brine should i use 
how long should i cure it
should i cut off the fat
i have a vacum sealer  should i cure the meat in it if so how long
how hot and how long should i smoke it and what wood chips

sullivanin

also can i hot smoke some belly bacon if so how should i do it

sullivanin

one more thing   do you guys hand slice your can. bacon and  belly bacon  or   do you guys have  power slicers are they worth the money

Wildcat

Life is short. Smile while you still have teeth.



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3rensho

I use an electric slicer.  Gives me better uniformity.  If you get one make sure it opens wide enough to accept a chunk of pork belly.  Some are a bit on the narrow side.

Tom
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Mr Walleye

Hi Sullivanin and welcome to the forum.

Wildcat has you pointed to Olds Recipes site which is full of great recipes for the Bradley. You can't beat Habs Canadian Bacon. I always have it on hand. I slice mine with just a cheap slicer which seems to get the job done. Here's a link to the recipe, it's a dry cure and real simple to do.

http://www.susanminor.org/forums/showthread.php?p=500#post500

Mike

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KyNola

Welcome aboard!  I too use Hab's canadian bacon recipe.  Can't beat it.  After having made my first belly bacon, I bought an electric slicer.  Worth it in my opinion if you are going to be doing lots of things like canadian bacon, belly bacon, pastrami, etc.  Have fun!!

KyNola

KyNola

To answer another question, yes you can hot smoke belly bacon.  Stickbowcrafter has a great recipe in the hot smoking section titled revisiting belly bacon.  Essentially cure for one week, hot smoke for 2-3 hours and don't let the the internal temp of the belly exceed 150.  Take it out and you're ready to go!

KyNola

FLBentRider

W E L C O M E!

Habs Canadian Bacon Recipie rocks.

I have also done the belly bacon - careful though, you will no longer be able to eat commercially produced bacon after you taste your own...
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pensrock

Looks like everyone has it covered. I love Habs bacon and have not made belly bacon yet..... but it is on my list. Welcome to the forum.