Tying Canadian Bacon!

Started by Friar_Tuck, November 26, 2011, 06:06:00 PM

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Friar_Tuck

I enjoy making Canadian bacon, and it seems to go fast around here.
The only thing I had trouble with was keeping it round.
Not that it affects the taste or anything, but I just wanted to try to make some that looked more like traditional CB.
I think I found it!  A bit of butcher string, and away we go.
The other bonus is, with them hanging I can probably fit40 Lbs or more in the Beast!
Here is fresh out of the foil wrap, I will get a money shot after a day or so of Saran wrapped in fridge.

OU812

Looks great.

I've had good lock hangin with a net.





Works good too.

jiggerjams


Tenpoint5

Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

beefmann


Friar_Tuck

The money shot!
I am very happy with the results.
Although you have given me another great idea to try OU812, I really like the loks of yours too.
Jim

Habanero Smoker

Your tying looks good. I like that look better than the netting. I tie my Canadian bacon all the time, but your tying looks perfect.



     I
         don't
                   inhale.
  ::)

pensrock

I guess I'm lazy, I do not tie or hang. just use it however it comes out. It all tastes the same.  :)
But I do admit the rounds look more like you get from a store, nice job.  :)

MidKnightRider

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OU812

Great lookin money shot Friar.