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Applewood Smoked Canadian Bacon


John Setzler
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I would think you would have to adjust the curing salt to the amount of meat. It is usually so much for pound of meat. I am no expert but I would certainly research it.

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That looks great!  As a small variation, after curing roll it in cornmeal.  That will give you a nice crunchy sort of bark after it comes out of the smoker and is what a Canuck calls "peameal" bacon. 

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  • 2 years later...

Thank you John. You make it look so easy and so very tasty. :-) You inspired me to go online to buy their book.  I'm really excited by the idea of exploring something I never considered possible to do at home.

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