Discussion in 'Pork' started by gary s, Feb 12, 2015.

  1. East Texas Canadian Bacon via Macungie, PA

    First let me say thank you to Bearcarver for his many wonderful  Step by Step’s, Simple and easy.

    I am smoking on a Reverse Flow, using charcoal, and pecan

    4:50 AM – Roll out of bed and make coffee

    5:00 AM – Start smoker

    5:10 AM – Pull Pork Loins out of fridge set on the counter with fan blowing on them.

    6:00 AM – Smoker running at 145° put on the loins, added some pecan chunks

    Added charcoal and pecan as needed to Maintain 150° and constant smoke

    10:00 AM – Checked IT  all were close    -  127°

    12:00 PM – Checked IT  144°, 142° and the rest were 139°

    2:00 PM – Everything holding around 144°

    3:00 Pm – 9 Hours on the smoker, color is fantastic IT’s are from 150° to 158° and one hit 165°

    Uh- Oh  Got away from me.

    Pulled everything and resting on the counter for a while.

    Wrapped in plastic wrap and in the fridge till Wednesday

    Wednesday -  Slicer did not show up, wait till Tomorrow

    Thursday -  Slicer showed up about 6:30 PM, unpacked, took it apart, cleaned  and washed everything, back together and started slicing. Really like my new slicer.

    I got 14 bags of 10 pieces a bag plus my ends.

    I will have to say this stuff if Fantastic, Flavor &Texture is great Never had Canadian Bacon the good, (Not because I made it, Because I followed Bears instructions.

    Here are the Pictures

    Whole Pork loin from Sam's

    Trimmed and cut into 4 pieces

    Fat Trimmings

    Each Piece Weighed  &  TQ weighed for each piece

    First one rubbed with TQ and Brown Sugar 

    All four ready for a rest in the fridge

    10 days in the fridge and turning each day

    Ready to be rinsed, dried and back in the fridge, to form the Pellicle 

    Getting ready to slice a piece for the fry test

    Others Waiting

    Nice color all the way to the center

    Closer shot

    Frying it up

    It was just right

    Ready for the fridge again

    4 oz. liquid total

     Seasoned with Black Pepper, onion and garlic powder  and In the fridge

    Waiting Patiently for the smoker

    Smoker at 150º

    Smoking away   Pecan wood

    9 hours of smoke

    Cooling down

    Getting ready to wrap in plastic wrap and back to the fridge

    Since I had the smoker going threw on some supper

    Pork Chops, Smoked and Grilled

    OK  Thursday evening, slice is here

    Now that's a plate of Good Stuff

    Vacuum sealed

    14 bags  10 pieces in each bag   Plus my ends

    Done and Done    Fun, and Good  Thank's for Looking
    Last edited: Feb 12, 2015
    sqwib, tropics, c farmer and 8 others like this.
  2. c farmer

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

    Looks awesome Gary.

    I make cb, chops and bacon using Bears method.

    Now you have the curing bug. You will always be curing something.
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Oh my. Everything looks wonderful and the qview is terrific. Great back (Canadian) Bacon, great post and nice technique.


  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That is some que view, I like that slicer, bet that gets the bacon done nicely.

    When the roads get better I am going to get that TQ.

  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Gary, Great looking CB! I hope mine comes out as well as yours did . [​IMG]
  6. Thank you Disco and Tropics  for the kind words and the Points. I'm hoked now can't wait to do my belly bacon

  7. Thank you CrazyMoon for the point and complement   I'll bet your's is spot on

  8.  Kinda what I was thinking, Belly Bacon coming up next

  9. bear55

    bear55 Master of the Pit

    Looks outstanding Gary, I too, just completed a batch of Canadian bacon and belly bacon next.

  10. Thank you Richard

  11. Looks awesome Gary! I need a slicer too... Been cutting all by knife so far.
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Job, Gary!![​IMG]

    This is an Awesome Thread!!-----------[​IMG]

    Beautiful looking CB--[​IMG]--------You're hooked now!!

    Thanks for the kind words too------I told you it was easy!!

  13. sqwib

    sqwib Smoking Guru OTBS Member

    What can I say but........

    • Great price
    • Great Photos
    • Great tutorial
    • Great presentation
    • Great results
    You SIR nailed it!
  14. Thanks Bear, Your Step by Step   and thanks SQWIB   for your compliments and Points

  15. gary thats good looking stuff there, good pictures and a great thread. thanks

  16. Gary


    That is some fine looking CB. I also like the new slicer. I'm thinking your going to have to get a project fridge to keep that slicer fed [​IMG].

    What model slicer is it and where did you get it?


    Happy smoken.

  17. Thanks Danny

    Thanks David and for the point

  18. bmaddox

    bmaddox Master of the Pit

    Gary, next time I'm in east Texas can I stop by and pick some up? That looks really good.
  19. Thanks bmaddox
  20. Hello.  WELL DONE BUDDY!!!  Some great looking meat there.  Keep Smokin!


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