Canadian Bacon Rings - Your thoughts?

Discussion in 'Sausage' started by jfsjazz, Jul 7, 2016.

  1. jfsjazz

    jfsjazz Smoke Blower

    I am currently curing 16lbs of pork loins for Canadian Bacon, which usually comes out fantastic.  Under the recent influence of a few beers, I started to consider grinding some of the CB, adding cheese, and stuffing it in to trail bologna rings, then smoking.  I'm guessing that I would need to add some NFDM and maybe a little liquid to give it that trail bologna/summer sausage consistency.  It will already be cured and flavored so I don't think I need to add anything else.  

    Am I missing something here on this technique?  Anything else I should add?  ECA?

    Thank you for your thoughts!
     
    smokeymose likes this.
  2. donr

    donr Smoking Fanatic

    Cool idea.  I like the idea of the smaller, sliceable pieces.

    You may need a stronger binder, I don't know.  You are basically trying to make chopped & formed ham.

    Hot smoking, or cold smoking?

    I would try small batches until you get it right.

    Don
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The dry milk can't hurt. What you are making is not that far off from Polish Krakowska. I cut the light color loin meat in 1/2" cubes and fine grind the dark meat and fat, no other binder. Mix all vigorously until very sticky, stuff and smoke to 145-150. Grinding all the meat will give a finer texture...JJ
     
  4. jfsjazz

    jfsjazz Smoke Blower

    Thanks DonR and Chef JimmyJ.  I'm excited to try this and will post results after it's done.

    Cheers!
     
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Do a medium grind, add 3T nfpdm, 1.5 T black pepper and stuff away. Do a 5lb batch 1st, skip the eca.
     
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Sounds like a good plan,,,I'm in 

    DS
     
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Watching this one. I have a 4 lb slab of cured bellie to use.
     
  8. jfsjazz

    jfsjazz Smoke Blower

    c farmer,  my cure will be finished next weekend and I will update you as soon as the rings are smoked!!
     
  9. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    JFJ, I'm in ! [​IMG]
     
  10. jfsjazz

    jfsjazz Smoke Blower

    Success!  Ham and cheese in a trail ring; very pleased with how it turned out (plus, the wife loves it and is already concerned about how much I intend to give away to friends!!!!!)

    A few pics of the process:

    The cured pork loins - Canadian bacon - after 10 days:


    Ground and cheddar cheese added:


    Stuffer ready to go:


    Rings ready for the smoker:


    Fry Test:


    Rings smoked and ready for vac seal:



    The other half of the cured CB:


    This year's garlic, some of which will go into my next venison summer sausage chubs real soon:


    Thanks to all who weighed in with guidance last week - you are all amazing partners in this smoking gig we have going on here!!!!!!

    Cheers!
     
    smokinadam, b-one, driedstick and 2 others like this.
  11. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it man that cut shot looks flipping great - Awesome snausages you have there =POINTS 

    DS
     
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great!

    POINTS!!!!
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    They never understand why you run out of the good stuff and have to eat that which is not quite as good. LOL I mean who wants to bragg about just good sausages when you can bragg about the great stuff! LOL

    Great looking stuff.
     
  14. smokeymose

    smokeymose Master of the Pit

    Looks like you've invented a new sausage, jazz! I've been doing TQ CV for the Mrs for a while and it's super easy. I'm definitely going to try this. I even have the hi temp cheddar in the cheese fridge 😊

    :points:

    Dan
     
  15. smokeymose

    smokeymose Master of the Pit

    Sorry about the CV. I meant CB. I'm not really good at finger typing on a tablet....
     
  16. b-one

    b-one Smoking Guru OTBS Member

    That looks great,just a small cooler box and ice packs you could send some to me I'm in a neighboring state.:biggrin
     
  17. gearjammer

    gearjammer Master of the Pit

    I gotta give this a go.
    Looks great, points to you.

    Ed
     
  18. smokinadam

    smokinadam Smoking Fanatic

    Very nice! I just sliced my CB that I cured for 12 days (hunting seasoning added few extra days to original plan) but your rings look amazing! :points1:
     
  19. charcoal junkie

    charcoal junkie Smoking Fanatic

    I am thinking about doing the same thing. Could you please tell me what you did? What was in your brine? Did you add any binder? Any added fat? Thank you
     
  20. jfsjazz

    jfsjazz Smoke Blower

    CJ,

    I cure pork loins with Morton's TQ, maple syrup, black pepper and demerara sugar for 10 days, vac sealed and flipping every day.  For the trail rings, I did not add any fat, but I did use NFDM to retain moisture.  Smoked to 145 by starting at 120 and gradually moving the temp up to 180; about 4hours total - don't want to dry them out by spending too much time in the smoker. Let me know if you need more detail on the process.

    Good luck!
     

Share This Page