Canadian Bacon Smoke w/Qview

Discussion in 'Smoking Bacon' started by pops6927, Nov 6, 2012.

  1. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Kroger had a deal on half pork loins, rib half's, $1.79/lb., picked up two of them and brined them for 27 days, was going to smoke them last week but Hurricane Sandy hit and waited another week (that's the beauty of brining vs. dry curing, flexibility - you have up to 45 days in the brine!).    

    Took them out this morning, sacked them and hung in the smokehouse:


    started the mailbox on smolder with a combination of Corn Cob and Pitmaster's:


    and off they go!

    Promised my sister a piece, she's still in upstate NY, didn't want to ship it to her until their problems straightened out, that's why I waited!  I'll post more when they're done!
     
    Last edited: Nov 6, 2012
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks great..Tell Joann I sent my best wishes!!!!

    I sent a link to this thread to her;  "Jo Ann, Craig Wedgwood says Hi! and Best Wishes!"
     
    Last edited: Nov 6, 2012
  3. s2k9k

    s2k9k AMNPS Test Group

    Lookin' Good Pops!
     
  4. Nice smokehouse Pops! I have some Canadian bacon that should be done curing today. This is probably a stupid question but what happens after 45 days in the brine? Bacteria count too high perhaps or am I missing something obvious?
     
  5. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    It's finished curing an it starts degenerating into a gelatinous mass, proteins breaking down.
     
    Last edited: Nov 6, 2012
  6. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Love my smokehouse!  Modeled it after my dad's smokehouses from Koch:

                                                                                             This one - Insulated Gas or Electric


    With the addition of the external Amazen Smoker mailbox attachment:


    The back upper exhaust, showing the Thin Blue coming out:


    Inside, the good smoke goin'!


    It cost me about $400 in parts and built it myself (while recuperating from one of my strokes, it's a miracle it has 4 sides! lol!)

    My kids helped me build it, they are wonderful (and knew what I was going to do with it, keep them supplied!)
     
    Last edited: Nov 6, 2012
  7. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    November Roses, just beautiful this time of the year, it's about 80° outside!
     
  8. Ah ok - makes sense  [​IMG]    I hope to build a smokehouse of my own in the very near future. I need to make up my mind what style I want to build   [​IMG]   Wow 80* - it's 45 here right now...
     
  9. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Spring and Fall are our 'real' summertimes; too hot in the summer and chilly in the winter.
     
  10. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Internal is 124° as of 12:30pm; proceeding normally!

    BTW, as many know, my wife is retiring this month.  They gave her a retirement party Friday, a little early, but time sensitive.... her boss bought her a  ticket at the Texas Motor Speedway for the next day, Saturday, Nov. 3rd; it was November Race weekend there and George Jr. bought her a ticket to "Ride of a Lifetime!" - 4 laps on the track with other 14 other racecars (all driven by professional Nascar drivers) and she had a ball!

    my Gorgeous wife, Linda!


    others waiting:


    Her by Jr's NG car!


    Getting into Dale Jr's Navy 88 car!

    The plaque she got for the ride!


    She had a ball, the speed didn't bother her a bit!

    Scanned in her plaque picture!

     
    Last edited: Nov 6, 2012
  11. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Reached 150° by 3 pm, pulled them and they came out great!  Trimmed off one end to check, yum!



    .

    Sweet color!  Fully cooked!  Delicious!  That one is for you, Jo Ann!  I trimmed it extra lean!  The end was a thin slice, not much wasted at all!
     
    Last edited: Nov 6, 2012
  12. kadoka

    kadoka Smoke Blower

    Seeing your wife enjoying herself brought a smile to my face.Congrats to her on her retirement and to her new

    racing career. Nascar needs a new Pretty Face.

    Rick
     
  13. looks good pops, I will have to try the cheese cloth I usually set them on the rack
     
  14. Looks great Pops and I love the pics of your wife (I'm a Dale Jr fan).
     
  15. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Nice !
     
  16. sqwib

    sqwib Smoking Guru OTBS Member

    Awesome pops, thanks for sharing some great moments as well as a great smoke.
     
  17. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Canadian Bacon sliced!  I split the other piece 3 ways; 1 chunk for my Chiropractor (See YAWYE - The Spine: http://www.smokingmeatforums.com/t/127754/the-spine), 1 for my son, and 1 for me.  This is mine.  Had it this morning for breakfast... sooo good!

    Sent off Jo Ann's piece (from Fort Worth, Tx., to Pulaski, NY) Wednesday, she got it Friday.  Waiting to hear if she liked it!
     
    Last edited: Nov 11, 2012
  18. That looks really good Pops! I'm going to try out your brine for my next batch of Canadian bacon...
     
  19. spec

    spec Meat Mopper

    Thats an Awesome smoker Pops!

    Bet the wife will never forget that ride either
     

Share This Page