new smoke here new some help with canadian bacon

[sullivanin]

ok i thought hard last year about getting one of the auto smokers from bradly
the 300 was a hard sell
well i bought a lp grill that had a smoker box that you slide in side

so i did not buy the smoker

i smoked  sliced pork lion one it sucked dry  hard and tasted like a house fire

so i will be buying a bradley  smoker today or tomorrow   
the first thing i will smoke will be a pork lion for canadian bacon  and maybe a  nice pork    roast for some pulled bbq

any tips tricks and recipiecs you guys can give me for the bacon and the bbq i would love to hear them

what brine should i use 
how long should i cure it
should i cut off the fat
i have a vacum sealer  should i cure the meat in it if so how long
how hot and how long should i smoke it and what wood chips

[sullivanin]

also can i hot smoke some belly bacon if so how should i do it

[sullivanin]

one more thing   do you guys hand slice your can. bacon and  belly bacon  or   do you guys have  power slicers are they worth the money

[Wildcat]

Take a look at the recipes on this link: http://www.susanminor.org/forums/forumdisplay.php?s=309dd93fc70ea13a761118e08504e1a1&f=180

[3rensho]

I use an electric slicer.  Gives me better uniformity.  If you get one make sure it opens wide enough to accept a chunk of pork belly.  Some are a bit on the narrow side.

Tom

[Mr Walleye]

Hi Sullivanin and welcome to the forum.

Wildcat has you pointed to Olds Recipes site which is full of great recipes for the Bradley. You can't beat Habs Canadian Bacon. I always have it on hand. I slice mine with just a cheap slicer which seems to get the job done. Here's a link to the recipe, it's a dry cure and real simple to do.

http://www.susanminor.org/forums/showthread.php?p=500#post500

Mike

[KyNola]

Welcome aboard!  I too use Hab's canadian bacon recipe.  Can't beat it.  After having made my first belly bacon, I bought an electric slicer.  Worth it in my opinion if you are going to be doing lots of things like canadian bacon, belly bacon, pastrami, etc.  Have fun!!

KyNola

[KyNola]

To answer another question, yes you can hot smoke belly bacon.  Stickbowcrafter has a great recipe in the hot smoking section titled revisiting belly bacon.  Essentially cure for one week, hot smoke for 2-3 hours and don't let the the internal temp of the belly exceed 150.  Take it out and you're ready to go!

KyNola

[FLBentRider]

W E L C O M E!

Habs Canadian Bacon Recipie rocks.

I have also done the belly bacon - careful though, you will no longer be able to eat commercially produced bacon after you taste your own...

[pensrock]

Looks like everyone has it covered. I love Habs bacon and have not made belly bacon yet..... but it is on my list. Welcome to the forum.