C Bacon take 2

[eyeguy 54]

cut it in half, brined 10 days and smoked early today. let it rest in the fridge 9 hours.  man this is good!   

[bobberineyes]

Wow...I think I can smell it from here!!   Next time I look at a cooking thread I'm putting a bib on.

Edited August 31, 2015 by bobberineyes

[Mike89]

as said before, "my screen is now clean from licking it!"

[RebelSS]

My stomach can no longer tolerate looking at these pics. 

[reinhard1]

Again a great job on that Canadian Bacon!!! good luck.

[eyeguy 54]

give this a shot guys if you havent. follow rh's recipe to a T.  it's better than ham!  

[DrJuice1980]

Food porn, right here

[pushbutton]

Yep.....and in the words of the Supreme Court Justice Stewart......"I know it when I see it" 

[RebelSS]

Yep.....and in the words of the Supreme Court Justice Stewart......"I know it when I see it" 

And it just makes me want more....

[RebelSS]

I'd gladly trade a load of my Early Girls for some of THAT bacon!!!  Make a nice new style BLT. Say......hmmmm....   

Edited September 1, 2015 by RebelSS

[marine_man]

That looks amazing.. .I've done eyeguy's buckboard bacon recipe several times & end up eating it like candy... this will be next on the list!

Nice to see activity in this forum when the rest are pretty quiet!

marine_man

[KEN W]

I made some of this over the weekend.  I always use Third Eye's recipe. My grandkids love this stuff. At the same time I made a corned brisket into pastrami......Love pastrami on rye with mustard and Swiss cheese or as a Reuben.

[eyeguy 54]

That looks amazing.. .I've done eyeguy's buckboard bacon recipe several times & end up eating it like candy... this will be next on the list!

Nice to see activity in this forum when the rest are pretty quiet!

marine_man

third eyes buckboard probably.

hows Lisbon?  reunion was sure fun!

[Rip_Some_Lip]

I think I better take a package out of the freezer for this weekend! I got to get another loin!

 

[eyeguy 54]

still 1.88 at sams.

[marine_man]

third eyes buckboard probably.

hows Lisbon?  reunion was sure fun!

I bet you're right... it was thirdeyes...

 

Lisbon is good... told my wife when we moved here 10+ years ago I could live anywhere as long as there was a lake near by (which there is) and a good hardware store... the rest is gravy!

marine_man

[eyeguy 54]

good river fishing also.  

 

[JP Z]

Eyeguy,

 

With using the LEM's Cure 1 what ratio are you using for your brine?  I see they say 1/4 Tsp for 1lb of meat.  But in reading through some on Pop's brine I found it was 1 heaping Tablespoon.

[reinhard1]

I believe Eyeguy [Royce] is using Pop's brine and one tablespoon to one gallon of water is the correct amount.  In ground meat mixes for sausage it's 1 teaspoon per 5 pounds of meat used.  good luck.

[eyeguy 54]

yepper.  rh's recipe.  1 T  1 gallon water.  I used a 5 gallon bucket then water in a quart baggy to keep it submerged. 

[JP Z]

Perfect!  Thanks guys.  Yeah I was reading the LEM is the same as Cure #1 which is handy.

 

 

Thanks,