Griff
Master Chef
I cook my bacon at about the same temp as you. It seems like it only took around 4 hours but I pull at 140*
Dkoster said:I would skip the step of making canadian bacon and go right for the peameal bacon, or back bacon. It's a southern ontario thing but let me tell you - every time I visit the south the 20lbs I bring with me disappears pretty damn fast. You cannot buy peameal in the US, at least I have never seen it, and no one has any idea where to buy it. As wittdog says cook it in some butter, or better yet on your BBQ or grill, we went through 600lbs of it this weekend at the beer festival they hold every year in Toronto.