Canadian Bacon Experiment

[Grouperman941]

So I was due to make a batch of Canadian Bacon. I cut the centers out of a couple of loins for chops, leaving me with 4 2-3 pound hunks for bacon.

I decided to do a little experimenting.

On two pieces, I used Habanero Smoker's recipe.

On one piece, I used Basic Dry Cure and an appropriate amt of The Renowned Mr. Brown.

On the last piece, I used pastrami cure. I had pre-mixed this, and I thought it might not cure properly, so I decided to use/test it.

Here they are after a soak and a night in the fridge:


And here after 3 hours of Maple to IT of 145:


And sliced up:



Really just a pic of 1 of 4 sliced up, but they all looked about the same.

The usual recipe was excellent, as usual.

The pastrami flavor tastes like Canadian bacon with that yummy pastrami aftertaste. I think It will make great hot sandwiches.

The Mr. Brown is amazing. Tastes kind of like a high-end deli ham that I would never pay the $12 a pound they sell it for. Will make super breakfast sandwiches.

About 3/4 yield on each section.

[Saber 4]

Good looking piggie

[Habanero Smoker]

I like the idea of the flavor profiles you used. I will definitely try this; especially the one with the "The Renowned Mr. Brown" rub.

[beefmann]

great  looking  bacon you  have there

[ragweed]

Looks great!