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Fried Egg, Sharp Cheddar & Canadian Bacon on an Onion Bagel |
This is post smoker. Â The black bits are Thyme leaves that didn’t get rinsed off before the bacon was smoked.
Look how gorgeous this is? Â The best part of smoking this Canadian Bacon was knowing EXACTLY what was used to brine it and how it was smoked. Â I really like knowing where and how my food was prepared. Â No bad unknown ingrediets = Happy Farmgirl
We decided to make Canadian Bacon Pizza for dinner the night that the bacon was smoked. Â I’ve never seen my boys fight over the last piece before. Â 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. Â Are you inspired? Â It really is quite easy and you could be on your way to smoking in a very short period of time. Â I promise you won’t be disappointed.
Here’s the book – order it today!:
7 comments
I was wondering what type of smoker you purchased and what type is recommended by the book (wet, dry, electric etc etc)? Am thinking of giving it a go! Thanks:-)
Hi Julia. I bought the Brickman smoker/bbq which is good for just starting out but maintaining consistent temperature is nearly impossible with charcoal. I would recommend using either propane or electric with a thermostat. I have asked Santa to bring me one. 🙂 Best of luck on your charcuterie adventure. it’s a lot easier than you imagine and the taste is incredible!! I highly recommend the book by Michael Ruhlman.
Good for you, I think that’s awesome. I’ve seen a lot of people doing it, and may try my own hand at it sometime. Yours looks great!
This is such a great idea! I love the idea of “smoking” with a group, and what better collective goal than to have some deliciously homemade smoked/cured/salted meat at the end? Your breakfast sandwich is making me drool right now!
I am afraid my home-made bacon has created a bacon-snob-for-life out of my 12-yo! He ordered a BLT in a restaurant for lunch yesterday, then wouldn’t eat it because he said the bacon was tasteless. Oh well, there are worse things… I’m glad your canadian bacon turned out well. Mine’s a little smoky. I like the pizza idea!
Lovely! I’ve made the bacon and am hoping to do the corned beef next – but you may have changed my mind though!! This is beautiful!
Don’t you love makin bacon? Well, I haven’t exactly yet but will. I did make corned beef which I’m sure you know and so know how you feel…knowing everything that went into that process and none of them chemicals? Then the flavor reward…oh my. Next weekend…I am hoping bacon. I got my belly. 🙂
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