We tried the canadian bacon this morning and it turned out dry. I guess we overcooked it. Is it already cooked and just needs to be warmed up? If it is truly considered raw and needs longer cooking time, would it make sense to add lard to the fry pan to improve moisture?
From USWM: Thank you for your valued feedback! We are do not precook the canidian bacon, and rather cold smoke via natural hickory wood. We do suggest you fully cook the slices, but resolve that the slices are extremely thin and will cook up quickly. We also suggest you cook the product in a lard, tallow or butter, this practice will drastically increase the mosture content of the end result. Best of health!
From:
Thomas
|
Date:
4/2/2022 12:28 PM
We tried the canadian bacon this morning and it turned out dry. I guess we overcooked it. Is it already cooked and just needs to be warmed up? If it is truly considered raw and needs longer cooking time, would it make sense to add lard to the fry pan to improve moisture?
From USWM: Thank you for your valued feedback! We are do not precook the canidian bacon, and rather cold smoke via natural hickory wood. We do suggest you fully cook the slices, but resolve that the slices are extremely thin and will cook up quickly. We also suggest you cook the product in a lard, tallow or butter, this practice will drastically increase the mosture content of the end result. Best of health!
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