Did A Thing Today

[rexster314]

Sliced up 17 pounds of Canadian bacon and vacuum packaged, then 10 pounds of pecans that I'll season up about 3 pounds later and smoke 'em on my Smokefire.

 

[Bill-Chicago]

What a sucky day.


All looks great!

 

[lzbcook]

Looks Great! Care to share your Canadian Bacon recipe?

 

[Stingerhook]

Your set for a while.

 

[ronbrad62]

I love productive days like that.

 

[Happy Hapgood]

Mighty Fine!

 

[Big George's BBQ]

Nicely Done. Looks and sounds fantastic

 

[16Adams]

That's the way you do it

 

[bowhnter]

That’s going on my to do list.

 

[rexster314]

Looks Great! Care to share your Canadian Bacon recipe?

Really not much to it. I use the Digging Dog cure calculator using light brown sugar, kosher salt and pink salt. Trim all excess silver skin off the pork loins, rub down with cure, vacuum pack them in my chamber sealer, into the fridge for about 3 weeks. Then smoke them in my Smokefire for about 4 hours or so until they get the bronze color I want.

 

[cayenne]

Digging Dog Calculator?

Really not much to it. I use the Digging Dog cure calculator using light brown sugar, kosher salt and pink salt. Trim all excess silver skin off the pork loins, rub down with cure, vacuum pack them in my chamber sealer, into the fridge for about 3 weeks. Then smoke them in my Smokefire for about 4 hours or so until they get the bronze color I want.

What's the Digging Dog cure calculator?

Does this work with just Canadian bacon or can it be used for any type cured meat?

Thanks in advance,

cayenne