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[02ebz06]

Should have asked sooner I guess, as I just pulled Canadian Bacon off grill.
Does it matter if I slice right away, put in fridge and cool down, or doesn't matter?

[SmokinHandyman]

I have never done it, but I think let it cool and slice it later would help preserve juiciness.

[02ebz06]

I think I answered my own question and thought I had deleted the post. Haha
Realized that once sliced, the slices will be vacuum sealed and frozen.
Don't want to vacuum seal and put in freezer while still warm, so I just put them in fridge.
They will be vacuum sealed in an amount to top one pizza.
All my toppings (Cheese, Sauce, Sausage, Pepperoni, Canadian bacon) are frozen in individual pizza sizes.
Makes making pizza a lot easier.

[rughead]

 

Looks great!!
Can you run down your recipe/procedure  for me please?
 

[02ebz06]

I put most things in a spreadsheet so changing amounts is easy.
The base for this was 10 lbs, but I did 20 lbs. so last column is the amounts I used.
Pasting from a spreadsheet doesn't work well, hard to read.
So had to copy it into a word doc, save it as a PDF, Open Adobe Acrobat and save as a JPG. Whew!
Couple pics of final product as well as recipe.

[Bar-B-Lew]

If you have a Windows machine, you could have used the snip it tool and saved right to a jpg.  May save you a few steps next time you help all of us out with a great recipe again.

[02ebz06]

Didn't know that existed. Haha At my age, it's good to learn something new everyday, because I forget two things everyday.   
That got me to thinking,
I looked at Excel and I could have saved as a PDF and skipped the Word step.

There is one advantage of doing what I did, one JPG file.
Tried the Snipping tool and didn't see a way to append second snip to first (It couldn't snip entire spreadsheet).
But that was just a quick look, maybe there is a way. Will have to play with it.

[Bar-B-Lew]

you probably needed to reduce the zoom of the screen in excel so you could get it on the screen to snip or try scrolling with your mouse while holding it down to see if it will let you go lower on the screen to capture the entire image you wanted

[02ebz06]

An EDIT to the recipe.
For some reason this batch came out a little salty.
Seems the 2 hour bath in cold water after the brining did not pull out enough salt.
I'd recommend cutting back on the salt.

[yorkdude]

For us, prior to slicing, we let it sit for about 2 days in gallon zip-loc bags. Then we take it out and slice it up.
This is for both, belly and loin bacon, although by far we do more belly bacon.

[02ebz06]

For those 2 days in zip-log bags, is in water?

Have not made bacon yet. On my ToDo list.
I know Costco sells bellies.

[yorkdude]

For those 2 days in zip-log bags, is in water?

Have not made bacon yet. On my ToDo list.
I know Costco sells bellies.

Nope, just as they come off the smoker, just to let them rest. To me, it seems it mellows out the smoke.
Any rinsing we do is before we ever smoke it, I will always test fry after a standard rinse, it it is salty, more rinse.....etc. Once it is how we like it, into the smoker.

[02ebz06]

Good tip. Thanks.
May not notice the saltiness, since it will be on a pizza with sauce and cheese.