My first Canadian Bacon

Discussion in 'Smoking Bacon' started by bearcarver, Oct 22, 2009.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Here's my first pork loin/Canadian Bacon. It turned out great thanks to many of you on this forum. I stole the two 2 1/2 pound loins from the freezer ( Yeah--I asked my wife first ! ). She had gotten them on a "two for one" sale, so the 5 pounds cost just under $10.



    After dry curing 8 days:
    [​IMG]


    A little sample taste before chilling over night:
    [​IMG]


    Slicing:
    [​IMG]



    Not very much out of 5 pounds of pork loin:
    [​IMG]


    Next time I have to get a much bigger pork loin!
    [​IMG]


    Thank You,
    Bearcarver
     
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Great job, your first attempt looks like you've been doing it for years.
    Great job on the cure. [​IMG]
    Now that it looks like you got the hang of it have you thought about trying your hand a capicola?
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    For the first time you did a great job there Bear. [​IMG]For sure you did a good job with the cure it looks that it went all the way thou so you did good. How long did you cure them.? We love them here so I'm getting better at them myself.
     
  4. txbigred

    txbigred Meat Mopper

    Mmmm, looks tasty. those things are pretty good thrown on top of a frozen pizza too.

    Dave
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    I cured them with 5 TBS of TQ, plus 5 TBS of brown sugar for 8 days at 37/38 degrees. Then I soaked them for 1 1/2 hours, draining 3 times.
    Fry tested---not too salty.
    Sprinkled a little garlic powder, onion powder, and black pepper.
    Put in fridge unwrapped over night.
    Started smoking (Apple dust, chips, and chunks) at 120*, and moved up slowly for 6 1/2 hours to 230*, finishing with an internal 160*.

    The reason I went to 160* was;
    I couldn't figure out if I wanted to remove at 140* or 160*. There were all kinds of comments on the subject, but Dawn (IrishTbear) swayed me. I read the one where she was doing 3 portions of loins. She was going to pull two at 140*, and leave to other one in until 160* (if I remember correctly). She ended up leaving them all in until 160*. So I figured I'd keep checking after 140* to make sure they didn't get to hard & dry. They didn't !

    Now I can eat them cold, but I threw a couple slices in the butter after I pulled my fried eggs out of the pan, gave the slices a minute on each side, and they melted in my mouth ! MMMMmmmmmmm...........

    Thanks,
    Bearcarver


    Fire it up: I'm not ready for Capicola yet----Only "Pepsi Cola"


    TxBigRed: I love it on pizza!
     
  6. warthog

    warthog Smoking Fanatic

    Yea, That Bacon looks mighty fine.
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Nice Job, Looks Great...[​IMG]
     
  8. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice C B there.[​IMG]
     
  9. treegje

    treegje Master of the Pit

    Yummy looking' Thanks for the recipe[​IMG]
     
  10. alx

    alx Master of the Pit OTBS Member

    Excellent Bear Carver.I will take 5 pounds to go and one of your excellent carvings[​IMG]
     
  11. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Looks great! You are now hooked. LOL
     
  12. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Very nice! They look very good. Might as well get the next batch started, they don't last long. [​IMG]
     
  13. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Now you're hooked! Nice looking CB.
     
  14. toxie

    toxie Meat Mopper SMF Premier Member

    Great Job Bearcarver!!

    you have inspired me to give this a shot myself... [​IMG]
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great !

    Thanks,
    I'm trying to pay back for all the guys who inspired me !


    Bearcarver
     
  16. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Oh yeah, that looks fantastic. Great job Bearcarver. Better than anything I've ever seen in the store, thats for sure.
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Meat Hunter !

    BTW: I wore the Tropic Lightning patch for about a year (August, 69 to August, 70), but only on my right shoulder.


    Bearcarver
     
  18. forktender

    forktender Meat Mopper

    WOW .........Look's awesome !!!![​IMG]
     
  19. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Wow, very impressive for your first time out of the gate. You've got me sold, I'm going to try that real soon. It's all good my friend.
     
  20. Thanx for the post. I'm looking to try this to bring with me to my folks for Thanksgiving. Will post with Qview when I do!
     

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