A little Canadian Bacon
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- Hangin_Salami
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by Big Guy » Mon Jan 26, 2009 2:44 pm
Nice, but it looks like the temp got away on you a little too dark looking, maybe its just the photos. What was your smoker temp and the final meat temp. I keep my smoker at 160-170F and go for an internal of 152F
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Big Guy - Registered Member
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by DangerDan » Fri Jan 30, 2009 2:25 am
Smoker temp was right around 180*F. The products were pulled from the smoker at 150*F. The darker color you mention is likley the mixture of spices from the cure. They take about 3 1/2 to 4 hours in the smoker depending on coal management and size.
This is a simple recipe using TQ, CBP Maple sugar and Maple syrup.
This is a simple recipe using TQ, CBP Maple sugar and Maple syrup.
- DangerDan
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- Location: SW Michigan USA
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