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Canadian Bacon(sort of) with Q-View

post #1 of 14
Thread Starter 

I know traditionally CB is made with pork loin but I did one a few weeks ago and it wasn't what I expected. I tried it with pork tenderloin this time and it was better than I could've imagined. Not sure if I can technically call it CB or not but it's a hit.

 

Trimmed a 2 pack of loins and cured with Morton's Sugar Cure and some brown sugar. Soaked and rinsed and seasoned with Lawry's and some Turbinado sugar. Smoked with cherry to an IT of 150. So good that I have 4 more curing since this stuff won't last.

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post #2 of 14

WOW they look delicious!

 

Next time I may try tenderloins for BBB.

 

Thank-you!

post #3 of 14
Thread Starter 

Last time I used loin and everyone else loved it but to me it was a little dry. Could've been operator error or maybe it was just the loin I bought but for me tenderloin is the way to go.

post #4 of 14
Quote:
Originally Posted by teeznuts View Post

Last time I used loin and everyone else loved it but to me it was a little dry. Could've been operator error or maybe it was just the loin I bought but for me tenderloin is the way to go.



Teez,

I can't remember anyone using Tenderloin for CB, but if it looks like that I think a lot of people will be doing it !!!

That stuff looks GREAT !!!

 

I don't remember your other CB post---Did you post it???

About the only reason I can think of to get a Loin too dry, when making CB, would be to keep it smoking too long, before you jack it up to finish it at 145˚/150˚ internal.

 

Thanks,

Bear

post #5 of 14

Looks delish I will have to try a tenderloin next time!

post #6 of 14
Thread Starter 

 



 

Quote:
Originally Posted by Bearcarver View Post





Teez,

I can't remember anyone using Tenderloin for CB, but if it looks like that I think a lot of people will be doing it !!!

That stuff looks GREAT !!!

 

I don't remember your other CB post---Did you post it???

About the only reason I can think of to get a Loin too dry, when making CB, would be to keep it smoking too long, before you jack it up to finish it at 145˚/150˚ internal.

 

Thanks,

Bear


I didn't post it because i wasn't happy with the outcome. I think part of the problem was it was smoked at 225 to an IT of 165 which I now think was too much. The one with the tenderloin was smoked at 180 to an IT of 150. I may try a loin again some other time but for now I'm hooked on the tenderloin. I'd love to see others try it and get some feedback. The ends and scraps make good omelettes too.
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post #7 of 14
Thread Starter 
Quote:
Originally Posted by BlueBombersfan View Post

Looks delish I will have to try a tenderloin next time!



Please do. I want to hear feedback on what others think and see some Q-view of course.

 

post #8 of 14

Looks great.  I run my smoker for CB at 160 about and take to 145 internal.  Slice and freeze.  Fr;y up what ya want and it is still moist with loin.

post #9 of 14

What I made last weekend was good, but everyone called it Ham, I guess it basically is. I bought half a pound of what I normally buy at the store up the street to compare it to. Theirs at $5.50 a pound was more round they used boneless loin also and it is a bit more moist but flavors are very similar.

 Mine had the marks from the racks where the weight of the meat kind of sunk in between the bars, and I used my small slicer which is not as good as my bigger one, but it is not in a place I can use it yet.

 

I did mine for for 13 days in the fridge with TQ and Brown Sugar and smoked at about 130ish until I got home from work about 7 hours maybe and then turned up heat to about 160ish to get to about 147 when I took it off about 3 hours later.

post #10 of 14

Ummmmm Good!

 

TJ

No Creosote! A-Maze-N Smokers

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post #11 of 14
Quote:
Originally Posted by teeznuts View Post


I didn't post it because i wasn't happy with the outcome. I think part of the problem was it was smoked at 225 to an IT of 165 which I now think was too much. The one with the tenderloin was smoked at 180 to an IT of 150. I may try a loin again some other time but for now I'm hooked on the tenderloin. I'd love to see others try it and get some feedback. The ends and scraps make good omelettes too.
IMGP2824.JPG

 


MMMMMmmmmmm.........!!!!!!!

Now THAT'S My Kind Of Breakfast !!!!!!

 

 

Thanks,

Bear

 

post #12 of 14

I agree with you on that Bear!

 

Lets eat!

post #13 of 14

I was looking at the plate of Sliced Pork and thinking, "That needs a Dozen Eggs, a Pile of Toast and a Pitcher of Bloody Mary's!" Let the FEASTING BEGIN!!!... You da Man, Teez...JJ

post #14 of 14

Great looking meat and a great looking breakfast!

 

We often use a boneless pork sirloin roast for that.  A nice, budget conscious cut which is still very lean and tender.

 

Yours looks great!

 

Good luck and good smoking.

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