my smoker will hold 15 pounds of sticks. my question is if i set up a roaster oven to hold the water temp at 170 can i put all 15 pounds in at once?

Now I wanna try making backboard bacon. Thank you for your help. The meat will be good in the fridge curing for 19 days right

Dave in AZ it is a curing rub I purchased for bacon from waltons

I have the excalibur dry rub for bacon. Can I use this for Canadian bacon?

processhead there was a greasy texture to the water afterwards, i did immediately cool them in a ice/water bath. i have a new annova sous vide that was given to me ,going to give it a try this weekend

processhead would that cause the lack of adhesion as well? i know the temp jumped all around

Jonathon when i tried some in a roaster last year the casings split and didn’t seem to have adhesion with the meat, have you experienced this with sous vide?

Yes into an ice bath immediately

so the stressful evening lol , I had to run to work so the wife was watching the sticks, she was using a thermometer that was reading wrong so what she thought was water temp was off by 50 degrees so the sticks eventually got to 160 but in that batch the casings all came off, they still seemed to taste ok though. so on the second half i was home and let them get to 140 in the smoker and then put them in 170 degree water. It took about 15 minutes for them to get to 160. One question i have is , Where i put the thermometer it seemed the casing would split about 4 inches in each direction is this normal and should i just put it in the end? they seem to be nice and plump and moist i will add pics tomorrow. and would you keep the first set? Thanks to all of you for the help today.

cdavis making me nervous

craigrice thank you