Canadian (peameal) bacon

[Jim O]

Just got a great deal on some peameal bacon. It's commercially cured,not cooked or smoked.

I wanted to add some smoke and maybe cook also.

Any suggestions re: oven temps ,woods,etc.

Previous thread says: 45 min @ 150 (no smoke)
                               Raise temp to 200 and add smoke
                               leave on till IT is 152-155
                               turn oven/smoke off & let stand in oven for 1 hr.

How does this sound ? Would Mesquite be too strong or what should I use ?

Thanks

Jim O

[RAF128]

Depends on what flavour you like.    Mesquite might be too strong.    Hickory is usually a good choice.   Maple is nice.   

[KyNola]

Jim,
Would agree mesquite might be a little strong.  Hickory, apple or maple would be good choices.  When I do Canadian Bacon from scratch I follow Hab's lead and call it done when the IT hits about 145.  A higher IT sometimes leads to a drier finished product.

Post some pics please!

[Jim O]

Thanks for the input guys.

Think I'll stick with apple or hickory.

Jim O

[oakville smoker]

I have done a few loads of peameal, heck I cannot even spell it
Maple works best
Just be careful not to dry it out

[Jim O]

Smokin' as we speak !

Pix to follow,if I can figure out how to attach them (help) !

Jim O

[FLBentRider]

Pix to follow,if I can figure out how to attach them (help) !

Try this to get your pictures going - http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=768#post768