How to Cure Back Bacon or Canadian Bacon 

City ham! That's one I haven't heard. I put some of the chopped up ends on a pizza with pineapple. I didn't want to start a war, so I didn't put that in.

Sweet! I'm excited to see if the dragon stone can take the heat and if it is all its cracked up to be.

Grill Top Experience PUN INTENDED. Lol 😂

But my videos don't quite have the same amount of excitement that you portray. I didn't know you were a prep cook! That's a ton of work. I bet you can chop with the best of them.

@@GrillTopExperience Hi Ryan! I really am this way in real life. That's why I don't do caffeine. And very little sugar. Just don't need it. But I love your videos because you have fun too. And you're a good teacher. Yeah, prep cook, or ground pounders. First on the scene and really thought to be the 2nd lowest ranking member but ... a big job and I LOVED it. LOVED IT! I was cold prep so I did a lot the baking (hot prep was soups and burgers), and for chopping, though we did have knives, we used professional-grade hand chopper machine. I don't know it's real name but we'd slam it down and bam, peppers cut. I hated it for peppers and cukes though because it made the produce degrade faster. Hope you have a yummy day!

Thank you my Canadian friend (but not the one from the video). Yes, he's from Alberta and goes back frequently. I saw several recipes for the peameal bacon and I was curious what that added, but deadset and learning more about back bacon. Now I'm wishing I picked some up when I was in Calgary.

@@GrillTopExperience The history of peameal bacon is muddy - one popular story is that the yellow pea coating set it apart from the other cured pork visually, so it sold better and for a higher price. Who knows? The coating doesn't add much flavour, but it does add interesting texture.

I haven’t seen peameal bacon on the west coast. But I do hear it is tasty.

Bacon is really popular. Everyone has their version of it and I want to try them all Lasse!

Which part is the middle??

I've seen a lot of people cook tomatoes for breakfast too. You are right, it has to have maple syrup!

Thanks Jabin, I knew I was off on that breakfast! Thank you getting me going in the right direction. I checked my maple syrup and it's Canadian. Good thing I have some more back bacon.

If she likes it, you are golden. I always have to convince my wife to give up a shelf in the fridge for a week. :)

It certainly was. My only regret is that I didn't make a bigger recipe.

Sorry to make you hungry Kenneth!

@@GrillTopExperience hahaha I settled for a sausage egg and cheese biscuit

Daddy cooks has a good tutorial on making a UDS. They are pretty easy to make and less than just about any other smoker that size.

Breakfast for dinner! The Canadian that told me about back bacon had a tear of joy in his eye when he talked about it. Good stuff!

Yes, but that is why I use this cut. It won't vary that much from commercially produced pigs.

Gravy, fries, and cheese! You are right, that would go really well with this.

You are right. The same cut on a cow is the ribeye. Weird, huh?