Spanadian Bacon, 3 Chile Bacon... And a MAK.

[squirtthecat]

Couldn't waste a hot smoker, so I broke into the 'curing' fridge and pulled out the 'Spanadian' bacon and the 3 Chile bacon I put together last Saturday morning.

Smoking at 200° under the watchful eyes of my Mavericks, and our resident Russian Blue Puma.

 

[squirtthecat]

3 hours later...

Done and Done. Crappy pictures, as I was shooting into a foil pan.

That's it for the day. Gotta get cleaned up and head to a dinner party w/ some friends.

 

[Smokin' gregg]

Spanadian bacon ???? & 3 Chili bacon ????
What's the process ??? Looks GUUUD !!!!

 

[squirtthecat]

The 'Spanadian' bacon was Canadian (Back) Bacon, but with a Cajun spice rub, Hungarian Half Sharp (hot!) Paprika, and Anchiote powder for coloring:

Achitote powder : Substitutes, Ingredients, Equivalents

It's more Cajun than Spanish. Definitely has a ZING.


The Chili bacon was a regular pork belly cured with minced green chilies, habanero sugar, and some juice from a jar of pickled jalapenos.

 

[cowgirl]

Looks great Squirt! Your helper is a cutie too.