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Bearsmokes
08-22-2011, 12:10 AM
My first attempt at canadian bacon. Sorry for the not so great phone picture, couldn't find the camera.

First picture is air dried in fridge after removing from brine for 5 hours.

Second photo is sliced and ready for vacuum packing.

pitbossJB
08-22-2011, 12:52 AM
Mmmm!

tmehlhorn
08-22-2011, 05:43 AM
looks excellent

captndan
08-22-2011, 07:37 AM
Did you smoke it?

Garyclaw
08-22-2011, 07:43 AM
Lookin good! What was your brine?

Bearsmokes
08-22-2011, 09:52 AM
Yes, it was smoked over hickory until IT of 150.

My brine recipe:

1 cup kosher salt
1 cup white sugar
1/2 cup molasses
6 cloves garlic
1 teaspoon cayenne pepper
1 teaspoon allspice berries
1 gallon water.

boatnut
08-22-2011, 12:31 PM
how long did you brine?

Big George's BBQ
08-22-2011, 12:33 PM
Very Nice

bluetang
08-22-2011, 12:35 PM
Good looking CB!

Bearsmokes
08-22-2011, 12:49 PM
I brined it for 3 days then gave it a reverse brine for 12 hours to remove some of the excess salt. Could have done for a bit longer but was limited on time this weekend.

SLCMACK
08-22-2011, 02:31 PM
What's a reverse brine? Water only for a while?