Canadian Bacon

[HawkeyeSmokes]

Great looking smoke you have going with that Canadian Bacon JT! Sounds like more pizza fixings!

[BigJohnT]

Hawk if only you had smellacomputer... the aroma is so wonderful. My buddy came by my shop this afternoon and started sniffing and said "Where is the meat?" I said "What meat?" he replied "I smell it, where is it?" He was heartbroken when I told him it was not ready yet but he could smell the bag if he wanted...

JT

[Habanero Smoker]

You should have seen me before I lost the weight to get down to a Medium John...

Oh, and you know how the camera makes you look like you are 20 pounds heavier than you really are...

JT

You don't look overweight. It may be the camera angle, but you look very tall.

[deb415611]

CB looks awesome John! ;D   

[BigJohnT]

You don't look overweight. It may be the camera angle, but you look very tall.

Yes it does make me look tall and the smoker look small... wonder how my other brother John did that. I guess it was the angle of the shot.

JT

[deb415611]

I need your other brother John to take a picture of me.  It would be nice to have a picture where I looked tall ;D

[BigJohnT]

I need your other brother John to take a picture of me.  It would be nice to have a picture where I looked tall ;D

Come by the shop anytime and he will take your picture.  ;D

I can't wait to make some more pizza with the whole tomatoes and home made Canadian Bacon. The Canadian Bacon is the easiest thing to smoke so far. Scott tells me that bacon is the easiest for him. I got to get some pork bellies from the butcher.

JT

[Brad Stab]

New here, so I hope it's ok to post a question on someone else's thread. I am going to make Canadian bacon next week. I was reading the recipe by HS to use Morton's cure. I have instiCure #1 which I see I can use with some additions. However I do not have pickling salt.Is their an alternative?
Thank you,
Brad

[FLBentRider]

It is important when curing to have the cure and other dry ingredients well mixed.

canning or pickling salt is finer and therefore denser that table salt, kosher salt, etc.

I would use this table:

http://www.mortonsalt.com/salt_guide/index.html

and do the conversion.

I would not recommend any salt that is iodized. It can give an "off" flavor to cures and brines.

If possible, I would run the coarser salt in a spice grinder to get it to a finer texture, roughly the same as the cure.

[Brad Stab]

Thank you FBR,

Brad

[Habanero Smoker]

I just want to add that picklling or canning salt is the same density of table salt. It is just table salt without iodine or anti-caking agents. You generally find it in supermarkets right by the kosher salt. It should be easy to find this time of year, because it's that time of year people do their home canning. It is also referred to as pure salt. Plain table salt will also work, as long as there is not iodine in it.

[Brad Stab]

I just want to add that picklling or canning salt is the same density of table salt. It is just table salt without iodine or anti-caking agents. You generally find it in supermarkets right by the kosher salt. It should be easy to find this time of year, because it's that time of year people do their home canning. It is also referred to as pure salt. Plain table salt will also work, as long as there is not iodine in it.

HS,

I have a # of superfine sea salt, no iodine. Can I use that?
Thanks

[FLBentRider]

I think that will work.

I would add a 1/4 teaspoon of the fine sea salt per tablespoon of the canning/pickling salt specified in the recipe.

[Brad Stab]

I think that will work.

I would add a 1/4 teaspoon of the fine sea salt per tablespoon of the canning/pickling salt specified in the recipe.

Thank you

[Habanero Smoker]

I don't know how fine it is when you say fine. Each manufacturer grinds there salt differently, the only uniform grain among manufactures seems to be table salt. What you have should be close enough to the chart FBL posted a link to.

What is your objective? Are you making the Basic Dry Cure?; if so if you have a scale that will be the best way to measure.