Fogdog
Well-Known Member
Oh, it is. Bacon, Butt, tenderloin and smoked salmon too.
It's just that @Three Berries is not clear in what they say and I'm trying to get context.
Bacon Shortage
- Thread starter schuylaar
- Start date
It's just that @Three Berries is not clear in what they say and I'm trying to get context.
DarkWeb
Well-Known Member
They aren't the op.
Fogdog
Well-Known Member
some context would be appreciated.
Fogdog
Well-Known Member
No shortages, I see.
Fogdog
Well-Known Member
What cut of pork is used in Canadian Bacon?
DarkWeb
Well-Known Member
I did a loin. Wet cure for a week. Then apple and a little pecan smoke.
DarkWeb
Well-Known Member
Fogdog
Well-Known Member
Man that looks good! Nice job
Roger A. Shrubber
Well-Known Member
is that bacon? looks like salmon...
Sir Napsalot
Well-Known Member
It's smoked rainbow trout
DarkWeb
Well-Known Member
I've done whole trout.
50/50 sugar and salt packed in and around the fish in a Ziploc bag. Maybe an hour or so. Rinse off all the sugar and salt in ice cold water and pat dry with a paper towel. Smoke....
really good
Sir Napsalot
Well-Known Member
I've done whole trout.
50/50 sugar and salt packed in and around the fish in a Ziploc bag. Maybe an hour or so. Rinse off all the sugar and salt in ice cold water and pat dry with a paper towel. Smoke....
really good
Smoking a whole trout is good if you don't mind dealing with bones
I'd rather fillet a 3# trout
Sir Napsalot
Well-Known Member
I use a little Worcestershire sauce and Tabasco sauce in my brine- not a lot, just enough to add a little acidity and complexity of flavor
OldMedUser
Well-Known Member
What's to hate. It's just a little 18x37x10'h box for all my tools and toys.
Wife has it half full of chicken pens and there's a 1/2" of dust all over everything. She's supposed to be getting them out into the coop and then I'm building a nice little hobby lab in there with a fume hood so I can indulge my mad scientist experiments a little safer.
OldMedUser
Well-Known Member
We call Canadian bacon ham but slice it up and call it Canadian Bacon so our American friends will pay 3x as much as they would for ham.