Last October I posted on the proper way to make Canadian Bacon, and 90% of the time that is how I make it. However, while I have no objection to using the grill or smoker during the Winter, energy conservation requires us to cover every door and window (save the main entrance) is covered with heavy duty plastic until Spring truly arrives. I could use the big grill, I suppose, but it would require me to walk around two townhouses, take the tarps off the grill, and . . . well, you get the idea.
So, if I need something during the depths of Winter, like say pulled pork for a Bills tailgate party, I cheat. The provenance of my particular cheat is Chris Schlesinger and John Willoughby's "How to Cook Meat", and consists of adding liquid smoke (about 1/2 cup for each gallon of water) to the brine and cooking the meat in a 200° oven. Does it work? Yep. Is it as good as outdoor smoking? No, but it will do until the plastic comes down.
3 comments:
I've thought about doing this but luckily we are in a climate that allows doors to remain uncovered year-round (plus my husband does the smoking so I can remain cozy and warm). It's good to have another option, though.
I haven't tried Canadian Bacon, yet. It is on my list, especially now that the smoker is back down off the ridge.
The first things I plan on smoking are Hunter and Thuringer sausage for a get to gether in June. But that is a long way a way and there are two frozen turkeys in the freezer...
I envy yo, Darcie. The plastic is inconvenient, but we save about $60-100 per heating season. Plus, there is something comforting about the smoky aroma permeating the house.
ntsc, Canadian Bacon may be the easiest charcuterie to do, and for us the most useful for many applications. YMMV.
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