Mmmm Canadian Back Bacon

Quarlow · May 24, 2010, 07:27:11 PM

Ok here it is. My CBB. This turned out awesome. Ok, I didn't take pics of the before curing, but here it is after curing.

I wasn't going to tie it up but am glad I did. It made it more uniform and round like CBB should be.

Here it is after smoking. The third one is bagged and in the fridge already as it came out first. I gave it 2 hrs of apple smoke, and the only thing I did different was I forgot to dry to form pellicle.

I took a little slice off to see how it looked, it looks beautiful and it tasted great. It will be even better after resting for 2 days.

Thanks Habs for another great recipe. I will be making this often. I will add some pics on tuesday when I slice some of it up.

Mr Walleye · May 24, 2010, 07:45:42 PM

Nice job Q!

I'm heading to Northern Manitoba for a fishing trip next weekend for a week. There's 6 of us that go and every year it's mandatory that I bring the back bacon for every breakfast. Great stuff!

Mike

Quarlow · May 24, 2010, 07:50:36 PM

Thanks, you would have been king of the camp if you showed up with this stuff. I think the next time I am going to add some maple flavour to it. I will have to see if I can find some maple sugar.

classicrockgriller · May 24, 2010, 09:18:28 PM

Nice looking Back Bacon.

Am down to my last cple of pkgs and gonna have to make some more.

You may be able to find some maple extract. Intense!

Quarlow · May 24, 2010, 09:40:59 PM

I will look for it. I have maple syrup but I don't think it is strong enough.

ArnieM · May 24, 2010, 10:01:34 PM

Lookin' good Q. I tie mine up too. I use maple syrup and they come out pretty good or so I've been told. I normally smoke 'em with maple.

Habanero Smoker · May 25, 2010, 01:50:24 AM

Well done. I need to make a batch in a few weeks for some friends.

3rensho · May 25, 2010, 02:44:45 AM

That is some beautiful looking bacon. I'm gonna have to make me another one.

FLBentRider · May 25, 2010, 06:32:35 AM

That looks great Q!

Tenpoint5 · May 25, 2010, 06:45:49 AM

Nice Job Q!!

RAF128 · May 25, 2010, 11:56:55 AM

I just finished a batch last weekend. I sliced it on Thursday before I headed to the lake for the long weekend. I wish I had tied mine. Live and learn.

OU812 · May 25, 2010, 01:14:05 PM

That CBB looks GREAT! Q

Tying the loins does make for a better lookin CBB but I have been netting them lately and once you get the hang of cramming the loins in there it goes pretty quick and they look somethin like this.

You dont have to hang them but it is one less rack you have to clean.

Rich_91360 · May 25, 2010, 01:39:37 PM

looks like leftie is the one that got temp checked.

where do you get the netting?

OU812 · May 25, 2010, 01:45:35 PM

Rich

This is just one place but I thought the chart would help.

http://www.butcher-packer.com/index.php?main_page=index&cPath=22_80

Quarlow · May 25, 2010, 04:21:02 PM

Hey I like those nets. I will look for those at Stuffers when I go there again. I am for sure making this again and often. Thanks for all the good words but you guys help to make all these things successful otherwise guys like me would screw it up and get frustrated and never do it again. I have this uncanny ability to nail it the first time and then the next time I mess it all up. But with all the knowledge here it is hard to fail.