Canadian Bacon - Sliced by Rival

[Smoking Duck]

Hey all,

The folks brought our Christmas (and my birthday) presents since we won't be seeing them for Christmas this year.  Anyhow, got a nice rival slicer for my birthday and decided the Canadian bacon would be the first thing to slice.  Wow, do I ever love having a slicer!  I did not realize how nice they work versus hand cutting.  Well, I guess I did figure they were nicer, but I had no idea. 



The bacon on the left and lower middle is sliced thin for sandwiches, top middle for frying with eggs and throwing on a pizza and on the right, thicker for use with cheese and crackers.  If you don't have a slicer, I highly recommend putting it on your Santa wish list!

Now, I need to find a recipe for prosciutto (sp?).  Mama and the Yard Apes will never eat store bought lunch meats again!

SD

[FLBentRider]

Nice lookin' CB SD.

[deb415611]

Nice SD!   

I have a slicer on my Christmas list.   ;D  While CB & belly bacon are the main reason I also want to be able to do turkey breast & roast beef.

I think there might be a recipe for Prosciutto in Charcutiere.  I'll check...

Deb

[FLBentRider]

Deb,
I think it's in there, (I think) it's one of those "dry cure" recipes that needs a long time ~50F and a certain humidity.

Those conditions are hard to have where I live...

[Smoking Duck]

Thanks guys!  If I have to buy a humidor to make Prosciutto, then so be it.  Man, I love that stuff!  ;D

[Mr Walleye]

CB looks great SD!

I just got done having my favorite for lunch.... Toasted Back Bacon (Canadian Bacon) and ketchup sandwiches! 
8) Ohhh Yaaaa!  8)

Mike

[Smoking Duck]

Very nice Mike.  Had mine toasted with Tabasco Ground Mustard.  Sweet Michael on a Motorcycle, it was good.  Oh and added a slice of smoked horseradish cheese.  Hard to beat!

[pensrock]

Sd, how did you like the smoked horseradish cheese? Of all the cheeses I do, horseradish is in the top three! Its great!  ;D

[KyNola]

SD,
Since you can't see your folks over Christmas, if I invite them to my house do you think they might bring me a Reveo tumbler?  ;)

Seriously, sorry your folks can't be there for Christmas.  I know how hard that can be.  Both of my parents are deceased and it can be an empty feeling.

Great looking CB.

KyNola

[Smoking Duck]

Pens,

I love the horseradish cheese!  I love horseradish, period!  I could eat it by the spoonful. I've done about 5 batches of it now.  What I've found to be the case is, if you liked horseradish cheese before the smoke, you'll love it smoked.  If you don't like horseradish cheese, the smoke doesn't help.  I definitely place it in the top 5 cheeses I've smoked.  I also find that the horseradish cheese takes on the smoke color pretty well compared to other white cheeses.

How bout them Steelers?

SD


KY,

I would imagine if you invited them over, it would be a Reveo at the very least!  I've told them good things about you and they're awaiting your call  ;D

SD

[deb415611]

Thanks guys!  If I have to buy a humidor to make Prosciutto, then so be it.  Man, I love that stuff!  ;D

SD,

Here is a blog entry on Charcuterie's prosciutto    http://headlessblogger.blogspot.com/2008/10/adventures-in-charcuterie-prosciutto-di.html

It's a 4 to 5 month process.   If you want me to type up the recipe I can.   It will probably be tomorrow night before I will get a chance.

Deb

[Smokin Soon]

Duck, I've been a fan of those Rival Slicers for a while, and yes there are a whole lot better more pro models out there it will sure do the job on your Canadian Bacon, Pastrami or whatever. For cheese , might put in the freezer for just 20 minutes or so so it does not gum up. I am still using my original blade after 6 years or so.

Horseradish is becoming a basic spice here, I just ordered another pound of powder from Butcher Packer. It's good in so many things. I'm makin a trip tomorrow to find some horsey cheese. Thinking about Canidian Bacon with horsey cheese on an english muffin.

[Smoking Duck]

Thanks guys!  If I have to buy a humidor to make Prosciutto, then so be it.  Man, I love that stuff!  ;D

SD,

Here is a blog entry on Charcuterie's prosciutto    http://headlessblogger.blogspot.com/2008/10/adventures-in-charcuterie-prosciutto-di.html

It's a 4 to 5 month process.   If you want me to type up the recipe I can.   It will probably be tomorrow night before I will get a chance.

Deb

Dang, that sure looks pretty cool, Deb.  If it's a long process, don't bother typing it out Deb.  I gotta get me a copy of that book.  I so want to make Prosciutto di Elkhart  ;D

[Smoking Duck]

Duck, I've been a fan of those Rival Slicers for a while, and yes there are a whole lot better more pro models out there it will sure do the job on your Canadian Bacon, Pastrami or whatever. For cheese , might put in the freezer for just 20 minutes or so so it does not gum up. I am still using my original blade after 6 years or so.

Horseradish is becoming a basic spice here, I just ordered another pound of powder from Butcher Packer. It's good in so many things. I'm makin a trip tomorrow to find some horsey cheese. Thinking about Canidian Bacon with horsey cheese on an english muffin.

The slicer is quite nice, especially for $59.  I was wondering about doing cheese in it so I'm glad you mentioned that little tip.  I buy all my horseradish from a little Amish guy......it's the freshest I've ever had and he knows I like it strong (at least strong enough to burn the nostril hairs).. Never had it in a powdered form though.  Does it lose it's strength in the powdered form?

SD

[Smokin Soon]

Duck, If you want to try, it's pretty cheap and I have not found in stores. It puts a kick in just about anything.

http://www.butcher-packer.com/index.php?main_page=product_info&products_id=925