- Jan 6, 2011
- 26,255
- 4,705
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
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
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