A little Canadian Bacon
8 posts
• Page 1 of 1
- Hangin_Salami
- Registered Member
- Posts: 181
- Joined: Wed Jan 09, 2008 12:19 am
- Location: Welland, Ontario
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
-
Big Guy - Registered Member
- Posts: 1240
- Joined: Fri Jan 27, 2006 2:31 am
- Location: Southampton, Ontario,Canada/Floral city Florida
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
- Registered Member
- Posts: 180
- Joined: Sat Dec 20, 2008 4:44 am
- Location: SW Michigan USA
8 posts
• Page 1 of 1
Return to Smoking and Barbecuing
Who is online
Users browsing this forum: No registered users and 10 guests