Canadian Bacon - Cure longer ?

KyNola · February 27, 2008, 01:27:50 PM

The pellicle will form when you air dry it in the frig overnight. Sounds like you're doing fine!

KyNola

FLBentRider · February 28, 2008, 10:20:50 AM

The Bacon went in @1200 Eastern. Pictures to follow.

FLBentRider · February 28, 2008, 11:16:06 AM

The Trimmed loin:

Rubbed with the cure:

Out of the cure, rested and all tied up:

OBS loaded and ready:

Note location of relation devices - chair / hot tub.

Wildcat · February 28, 2008, 11:46:56 AM

Looking good, but where is the beverage cooler?

FLBentRider · February 28, 2008, 12:28:01 PM

Quote from: Wildcat on February 28, 2008, 11:46:56 AM
Looking good, but where is the beverage cooler?

out of view on the left - why do you think one of the pictures is tilted ? ;D

Two of the three are out now, the last one is at 145 .

I think I need to get my ET-73 replaced. New probes, and it still reads 20+ degrees higher than my trusty pyrex. I'm going to verify them both with some boiling water later.

Mr Walleye · February 28, 2008, 12:35:18 PM

Lookin' good!

Ya just can't beat that Canadian Bacon! ;)

That... comming from a Canuck. ;D

Mike

FLBentRider · February 28, 2008, 02:09:26 PM

They're D O N E!

Pretty -

What do you mean I have to wait 2 days ???

Habanero Smoker · February 28, 2008, 02:16:01 PM

They look good. You can indulge now, but it is similiar to smoking cheese; the smoke flavor of the bacon will be a little strong at this point.

Mr Walleye · February 28, 2008, 02:31:29 PM

flbentrider

Jeeeezzzzzz... You should get a major penalty for that!

Some of us are at work ya know! :P ;D

Mike

FLBentRider · February 28, 2008, 05:03:44 PM

I took half a day off. Only 12 hours in the office today. ;D It was quite productive. I smoked the bacon, and used my new 10 inch slicer to slice 5 lbs of bottom round for jerky.

KyNola · February 28, 2008, 07:37:55 PM

SWEET!

Looks great. Hopefully you have sampled some by now and I know it's great. If you think it's good now, wait until you taste it in a couple of days. Next....find you a supplier of pork belly and turn that into bacon. Your family will never let you buy bacon at the grocery again!

Congrats on the canadian bacon, it looks wonderful. Isn't it amazing how easy it really is and how much better it is than what you can buy at the grocery?

KyNola