kjs Posted August 25, 2015 Report Share Posted August 25, 2015 Made some Canadian bacon over the weekend. Cured using maple sugar and curing salts for two weeks. Placed on the KK with apple wood smoke Four hours later All sliced and ready to enjoy. We made eggs benedict for 10 people on Sunday (sorry no time to take photos when making that many servings) Next time I make it for just my wife and I, I'll be sure to post photographs. Quote Link to comment Share on other sites More sharing options...
bosco Posted August 25, 2015 Report Share Posted August 25, 2015 Looks really good!!! I would say that you nailed it! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted August 25, 2015 Report Share Posted August 25, 2015 Great job on that canadian bacon Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted August 25, 2015 Report Share Posted August 25, 2015 Now that's Canadian Bacon done right! Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 25, 2015 Report Share Posted August 25, 2015 Great looking Canadian bacon. I need to try making that one day. Quote Link to comment Share on other sites More sharing options...
tony b Posted August 25, 2015 Report Share Posted August 25, 2015 Nice looking back bacon there, eh! Quote Link to comment Share on other sites More sharing options...
Poochie Posted August 25, 2015 Report Share Posted August 25, 2015 Great looking Canadian Bacon. That stuff is great on a pizza too! Quote Link to comment Share on other sites More sharing options...
PRippley Posted August 25, 2015 Report Share Posted August 25, 2015 Beautiful, thanks kjs! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted August 25, 2015 Report Share Posted August 25, 2015 KJS - I'd love to have the details of your cure, smoke, etc. This looks too dadgummed good to not try here at ChezChef. Thanks in advance! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 26, 2015 Report Share Posted August 26, 2015 Great looking Canadian bacon. I have yet to do it on the KK but you can bet it's on my list. Wonderful stuff, add it to a sandwich with roasted sweet red pepper and some melted cheese and a little lettuce for a wonderful lunch sandwich. Quote Link to comment Share on other sites More sharing options...
kjs Posted August 26, 2015 Author Report Share Posted August 26, 2015 KJS - I'd love to have the details of your cure, smoke, etc. This looks too dadgummed good to not try here at ChezChef. Thanks in advance! Thanks CeramicChef. Here is a step-by-step. First: I refer to the "Morton Home Meat Curing Guide" Morton-Windsor-Home-Meat-Curing-Guide.pdf this is an updated guide not sure about the first puplish date, but I suspect it may have been the early 60's. I use Morton Sugar Cure and add maple sugar or 100% maple syrup. On page 12 you will see a chart giving you the number of oz of cure per pound of meat and the curing time per inch thickness of product. You can purchase Morton products online, most farm and hunting stores, and some grocery stores. Second: I prepare the meat as per the guide [i add maple sugar or syrup (just enough to lightly rub over the surface of the meat with the curing salt)] Third: Wrap, seal and refigerate for the appropriate amount of time. Fourth: After curing unwrap, rinse and place back in refrigerator for a day or two—loosely covered Fifth: Prepare your KK, I use CocoChar and 3-4 chunks of applewood. Set grill temp at 250, indirect cooking method. Place meat on grill and cook until the internal temp is 155F/68.33C. Sixth: Slice and enjoy It's really very easy and the Morton Guide is great. I make bacon, Canadian bacon and ham. Good luck, Ken Quote Link to comment Share on other sites More sharing options...
kjs Posted August 26, 2015 Author Report Share Posted August 26, 2015 Great looking Canadian bacon. I have yet to do it on the KK but you can bet it's on my list. Wonderful stuff, add it to a sandwich with roasted sweet red pepper and some melted cheese and a little lettuce for a wonderful lunch sandwich. Thanks, by the way I love your photography! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted August 26, 2015 Report Share Posted August 26, 2015 kjs - Buddy, you're aces! Thanks for the guide. That thing is wonderful. And your step-by-step is gonna make me a hero! Thanks! Quote Link to comment Share on other sites More sharing options...
kjs Posted August 26, 2015 Author Report Share Posted August 26, 2015 kjs - Buddy, you're aces! Thanks for the guide. That thing is wonderful. And your step-by-step is gonna make me a hero! Thanks! Glad I could help, let me know how things turn out. Hopefully others on the forum will find this guide helpful as well. Quote Link to comment Share on other sites More sharing options...
kjs Posted August 26, 2015 Author Report Share Posted August 26, 2015 Looks really good!!! I would say that you nailed it! Thanks. Quote Link to comment Share on other sites More sharing options...
kjs Posted August 26, 2015 Author Report Share Posted August 26, 2015 Great looking Canadian bacon. I need to try making that one day. It's easy give it a try. Quote Link to comment Share on other sites More sharing options...
kjs Posted August 26, 2015 Author Report Share Posted August 26, 2015 Great job on that canadian bacon Thanks. Quote Link to comment Share on other sites More sharing options...
kjs Posted August 26, 2015 Author Report Share Posted August 26, 2015 Nice looking back bacon there, eh! Eh, der it's good stuff. Apologies to my Canadian friends. Quote Link to comment Share on other sites More sharing options...
kjs Posted August 26, 2015 Author Report Share Posted August 26, 2015 Great looking Canadian Bacon. That stuff is great on a pizza too! So I hear. I'll have to give it a try, thanks for the tip. Quote Link to comment Share on other sites More sharing options...
kjs Posted August 26, 2015 Author Report Share Posted August 26, 2015 Beautiful, thanks kjs! You're welcome. Quote Link to comment Share on other sites More sharing options...
