Cured Meats & Food Preservation > Charcuterie: Ham, Bacon, Sausage, etc.
Acadian/Canadian Bacon
squirtthecat:
;D
Mixed up some of Hab's Canadian Bacon cure (from the Bradley Smoker forum). And added a Cajun twist to it..
A little taste of Ville Platte.
A 2.25 and a 2 pound top loin, rubbed up and vacuum sealed for a week in the fridge.
We'll check back next Saturday... (I'll flip/massage them every day while they are residing in the lettuce crisper)
IR2dum:
squirt, can't wait to see how they turn out.
teesquare:
AHHH-YEEEE!!!
La lard fume Francois du "ahhh-cod-yen" ( Adcadian! )
;) ;D ;D
smokeasaurus:
Oh great.. a BBQ cliff hanger...now we gotta wait to tune in next week ;D
squirtthecat:
Time to smoke!
Rinsed and banded up.
I was going to hang them, but wanted to try making a cradle of sorts. Dug out a cheapo rib rack and bent it to shape.
In we go.. 225*, top shelf of the MAK.
90 minutes later... Getting some color now.
They might be done in an hour or so - we'll check back then.
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