Lots of Pork

tjohnson · Nov 29, 2010

Bacon is addicting!

It's better the next day, after it sits in the fridge. I think you become immune to the smoke flavor from being around the smoke all day.

Experiment with running the internal temps up to 120° - 130°. Colors get golden bronze.

Put some Cracked Pepper on some.

Endless options!

Enjoy!

Todd

xjcamaro · Nov 29, 2010

Here is my canadian bacon out of the brine and dried off. I fryed up a couple peices for a test. Also very good!

This will get smoked tomorrow night, then sliced the next day, those pictures will follow.

xjcamaro · Nov 29, 2010

Im going to try some different stuff next time, this was my first and i just want to see how it was going to go. I want to do a slab completely covered in cracked pepper.

raptor700 · Nov 29, 2010

Thats what I'm talkin about, Gotta love the CBP!

I want to do a slab completely covered in cracked pepper.

Bearcarver · Nov 30, 2010

You're doing an outstanding job XJC !

I smoked 10 pounds of Pork Loin on TG. I'll be posting it later today.

Check in on that post later---You might want to slice just a couple pieces a little thicker---You'll see.

I told you you're gonna love this stuff. Wait 'til that Canadian Bacon starts melting in your mouth!!!

Bear

xjcamaro · Dec 1, 2010

Smoked my canadian bacon last night and sliced it tonight. I smoked it with apple around 200* for about 4.5 hrs to 160* internal. The one picture makes it looks burnt but its not, its just the dark red color. I tried a couple peices cold, mmmmmmmm mmmmmmmmmmm! Im gonna have to do some more of this too. Guess what im going to be doing all winter! Enjoy!

Thanks for all the help and for looking.

chefrob · Dec 1, 2010

looks good!

Bearcarver · Dec 2, 2010

Beautiful Color on the CB !

It was easy, wasn't it?

Bear

xjcamaro · Dec 2, 2010

It was easy, im almost itching to get my hands on more bellys and loins now ( i know that might have sounded weird)

tjohnson · Dec 2, 2010

Sounds weird, but we all get what you're say'n!!

Looks Great!

I bet you won't buy store bough ever again!

Todd

princess · Dec 2, 2010

Wonderful!! Looks FANTASTIC!! Thank you for sharing! I love pulled pork more than a little bit... Mmmmm. Your knife work on the bacon is enviable. That has been my biggest problem. I am just not confident in my ability to get perfect pretty skinny slices. Do you have any suggestions?

Did your butcher square and skin those bellies for you? Or did you have to do it? Mine were skinned, but not squared. (maybe I need to do a tutorial on belly skinning...)

I used my trim when I squared mine to make salt pork, then wrapped them in 2"x2" chunks and stuffed them in my freezer. I use them to boost flavor in my soups, stews, chili, pasta sauce... So handy to have around. Drop in, simmer away... Grab any big fatty chunks out before serving. Mmm...

I also did a jar of bacon bits with some of my ugly slices. A TB or so, wrapped in saran, twisted per packet in the freezer. They thawed SO fast on salad!!

Oh!! And I turned one belly into a 5-lb pancetta. (not smoked) Oh fer goodness sake was it good:

xjcamaro · Dec 2, 2010

I have a small (non commercial) meat slicer (an older Oster brand) that i used to cut my bacon, i was worried that it might be too much for the slicer as it is not heavy duty, but it worked fine. My butcher had the belly skinned, but not squared, i didnt square it prior to doing anything with it, i just put it in the slicer and ened up with one or two odd ball slices on each end which i just fried up then and ate.

Those two nights i cut meat i felt like Cramer on that episode of Seinfeld where he has his apartment full of meat when they are making all the sausage and stuff with the real italian music playing in the background. lol

princess · Dec 2, 2010

I have used my little slicer on Canada Bacon, but not on regular bacon. Did you freeze it or anything to firm it up first? I tried my "green" (not smoked) bellies and it just got messy. I'll bet that smoking sure helps too!

xjcamaro · Dec 2, 2010

I sliced it after it set in the cure for 9 days, then smoked for 8 hours, then sat int he fridge over night. The curing firmed it up a little, then sitting in the fridge also kept it a little firmer. I have zero problems slicing it. And my slicer is not that great by any means.

Bearcarver · Dec 2, 2010

Princess said:
I have used my little slicer on Canada Bacon, but not on regular bacon. Did you freeze it or anything to firm it up first? I tried my "green" (not smoked) bellies and it just got messy. I'll bet that smoking sure helps too!

If you did a straight Cold-Smoke, I believe you would have to partially freeze it before slicing, because it's kinda limp (flaccid).

If you put some heat on it for awhile, like I do & like XJC did, it tends to stiffen up, and make it much easier to slice on the meat slicer.

This is getting too personal !

Bear

princess · Dec 2, 2010

I know I can always count on the Bear and Scarby to take it to the stiffness level. ::eyeroll::

You know I love ya guys!!

Bearcarver said:
Princess said:

I have used my little slicer on Canada Bacon, but not on regular bacon. Did you freeze it or anything to firm it up first? I tried my "green" (not smoked) bellies and it just got messy. I'll bet that smoking sure helps too!

Click to expand...

If you did a straight Cold-Smoke, I believe you would have to partially freeze it before slicing, because it's kinda limp (flaccid).

If you put some heat on it for awhile, like I do & like XJC did, it tends to stiffen up, and make it much easier to slice on the meat slicer.

This is getting too personal !

Bear

xjcamaro · Dec 2, 2010

My meat wasnt that stiff when i sliced it, thats why i was affraid it might not work, but it was fine. Maybe that couple minutes of heat i put to it was just enough. I dont know, i just know it worked.

xjcamaro · Dec 2, 2010

Actually i was just now browsing ebay for meat slicers and came across my actual slicer i use, and its being called Vintage, ha lol

http://cgi.ebay.com/VINTAGE-OSTER-F...all_Kitchen_Appliances_US&hash=item3cb2cabc33

Lots of Pork

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