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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-24-2014, 09:03 PM   #16
popeye
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done bbb, cb, an i prefer c b.
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Old 02-24-2014, 09:11 PM   #17
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I've got to try it! Looks Great!
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Old 02-24-2014, 09:49 PM   #18
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Quote:
Originally Posted by c farmer View Post
Canadian bacon is easy. I do it all the time. Bbb is next on my list. I have a shoulder in the freezer? Maybe that will work?
I'd try it! :P
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Old 02-24-2014, 09:52 PM   #19
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Quote:
Originally Posted by popeye View Post
done bbb, cb, an i prefer c b.
Gonna try and persuade you with this photo of buckboard bacon frying up (lol) :



Although I have never made Canadian bacon yet.. I want to soon! How do you cook your cured Canadian bacon? Do you fry it at all?
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Old 02-25-2014, 09:15 AM   #20
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I ordered some supplies for curing. They should be here today. I can't farkin' wait. I'm planning on some bb and cb. These pics are makin' me hungry..
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Old 02-25-2014, 10:15 AM   #21
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I ordered some supplies for curing. They should be here today. I can't farkin' wait. I'm planning on some bb and cb. These pics are makin' me hungry..
Awesome, be sure to share your photos when you're done! :)
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Old 02-25-2014, 12:33 PM   #22
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cured them for 10 days flipping them each day.. rinse them off and let them sit in the fridge for 24 hours uncovered. smoked at 200 degrees with hickory. until internal temp was between 140-150..

I bet the same mix for these would make some dang good Canadian bacon
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Old 02-25-2014, 01:14 PM   #23
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cured them for 10 days flipping them each day.. rinse them off and let them sit in the fridge for 24 hours uncovered. smoked at 200 degrees with hickory. until internal temp was between 140-150..

I bet the same mix for these would make some dang good Canadian bacon
Awesome!

Yes the same mix would be great for Canadian bacon for sure.. for any pork.

I've even used it to cure my own beef pastrami (used beef shoulder clod, but brisket flat is most common). I just augmented it with coriander, black pepper and garlic powder during the cure. Rinsed after 7 day cure then re-coated with the coriander, black pepper & garlic powder. Then let it sit in the fridge for 48 hours to form a crusty pellicle before smoking. Smoked it at 300F until an internal temp of 170F. Foiled and finished to 185F internal temp.

http://www.bbq-brethren.com/forum/sh...51#post2799651



Made a sammich with the pastrami on homemade bread w/ russian dressing:

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Old 02-25-2014, 01:29 PM   #24
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I know you cut down the pork butt - how much of the fat cap did you take off?
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Old 02-25-2014, 01:36 PM   #25
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I know you cut down the pork butt - how much of the fat cap did you take off?
I'm not sure what jhuyser did, but if I recalled correctly, I took most of the fat cap off. My thinking was the cure would penetrate better if I recall--but maybe not necessary. I think I read somewhere to trim a brisket fat cap down to at least 1/4" (or was it 1/8") before curing pastrami. If the fat cap is thicker in certain spots it won't cure evenly unless you wait longer. It'd probably make better bacon to leave the fat cap on if it's okay.
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Old 02-25-2014, 06:10 PM   #26
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If you leave the fat cap on it'll need a little extra curing time as it's harder for it to penetrate fat. You can also safely drop the salt content to 2.5% if you're conscious about salt intake
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Old 02-25-2014, 06:21 PM   #27
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Originally Posted by YetiDave View Post
If you leave the fat cap on it'll need a little extra curing time as it's harder for it to penetrate fat. You can also safely drop the salt content to 2.5% if you're conscious about salt intake
Thanks this is good to know. So far the saltiness has been just about perfect though at 3%, with only one thorough rinse (no soaking).
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Old 02-27-2014, 11:07 PM   #28
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I made some more buckboard :)
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Old 02-28-2014, 07:40 AM   #29
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Received my box of goodies from Butcher Packer folks. I got a poultry brine kit, Morton Tender Quick, butcher paper and some other odds and ends. Two questions: 1) the poultry kit has a bag of pink salt, # 1 I think. I am assuming this is the same as mentioned in the recipe? and 2) the directions on the tender quick say cure time is 24 hrs. Is that right? What is the difference in cure time between using a pink salt (10-11 days) vs the tender quick?
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Old 02-28-2014, 08:19 AM   #30
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That looks amazing. Anybody got a link to a canadian bacon recipe?
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