|Fried Egg, Sharp Cheddar & Canadian Bacon on an Onion Bagel|
This is post smoker. The black bits are Thyme leaves that didn’t get rinsed off before the bacon was smoked.
Look how gorgeous this is? The best part of smoking this Canadian Bacon was knowing EXACTLY what was used to brine it and how it was smoked. I really like knowing where and how my food was prepared. No bad unknown ingrediets = Happy Farmgirl
We decided to make Canadian Bacon Pizza for dinner the night that the bacon was smoked. I’ve never seen my boys fight over the last piece before. There was some serious negotiations going on at the dinner table that night and I think the 9 year old won!
So that’s it. Are you inspired? It really is quite easy and you could be on your way to smoking in a very short period of time. I promise you won’t be disappointed.
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