or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Smoking Bacon › Bourbon Bacon / Canadian Bacon (q-view)
New Posts  All Forums:Forum Nav:

Bourbon Bacon / Canadian Bacon (q-view)

post #1 of 15
Thread Starter 

So i'm re-stocking the freezer with bacon for the long winter up here, and decided to try my hand at Canadian Bacon, and figured why not try some bourbon on some of the pork butt. 

 

After curing for 10 days, i took a 3 pound slab of meat out and added bourbon to the bag:

 

002.JPG

 

I put it back in the fridge for the day.  so now its been curing for 11 days, left in the fridge over night, and now into the smoker at a balmy 43 degrees.

 

I do have a concern with the Canadian bacon.  It cured as long as the pork butt, but as you can see in this picture, it didn't get any red coloration like the butts did:

 

008.JPG

 

Is it normal for the Pork Loin to not get the nice red color, or should i be worried about this?

post #2 of 15

Take a thin slice off & fry it. It should turn bright red when it's cooked, if the cure penetrated it.

post #3 of 15
Thread Starter 

I did the fry test yesterday, it never turned the nice bright red, but you would think that after 11 days the cure should have worked its magic?

post #4 of 15

It won't get bright red like pastrami but it should look like ham or bacon, not like a cooked pork chop. If your sure about the amount of cure that you used then I wouldn't worry about it. Just go ahead & smoke it.

post #5 of 15
Thread Starter 

I have it smoking now, of course more pictures to come. 

 

Thanks for the help Al

post #6 of 15

popcorn.gifIs it ready yet ?  how long ? now ?biggrin.gif

post #7 of 15
Thread Starter 
Quote:
Originally Posted by africanmeat View Post

popcorn.gifIs it ready yet ?  how long ? now ?biggrin.gif



Only about 10 hours....it'll be a long wait, hope you have lots of popcorn.

post #8 of 15

Move over Ahron, I brought the beer!

 

                            cheers.gif

post #9 of 15

Meee Tooo!

 

TJ

No Creosote! A-Maze-N Smokers

Reply
post #10 of 15

imagesCAORVVXA.jpgThe popcorn and beer is finish 

post #11 of 15
Thread Starter 

Hey all, sorry about the wait, and lack of popcorn and beer, i'll stock up more next time.

 

The smoking went as smooth as can be, 12 hours of maple smoke and they came out looking like this:

 

001.JPG

 

002.JPG

 

Slice shot of the Canadian bacon frying.  It did get a more pink ham looking color when done:

 

005.JPG

 

Sliced bourbon soaked buckboard bacon (bbb?)

 

006.JPG

 

And the fry shot:

 

007.JPG

 

Overall the taste of the Bourbon really soaked in nicely, and added a great taste to the bacon.  I highly recommend any bourbon fans give this a go, you will not be disappointed.  Next time i might try the Red Stag Jim Beam, which has some cherry taste too it as well, just for fun.  Now to slice the entire load and freeze it icon_eek.gif

 

 

post #12 of 15

Lookin Good. I gotta try some Canadian Bacon

post #13 of 15

It was worth the wait. looks great it must be very yummy

post #14 of 15

It looks good & sounds like it tasted good too!

 

I just wonder why the color never changed on the 1 piece.

 

Maybe Pops can answer that.

post #15 of 15
Thread Starter 

Thats what i would like to know too Al.  Neither loins changed colors much, but at least the once slice i fried and tried got somewhat of a ham look to it.  Nobody has gotten sick yet, so it can't be TOO bad for us, or we're just lucky icon_wink.gif
 

Quote:
Originally Posted by SmokinAl View Post

It looks good & sounds like it tasted good too!

 

I just wonder why the color never changed on the 1 piece.

 

Maybe Pops can answer that.



 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Smoking Bacon
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Smoking Bacon › Bourbon Bacon / Canadian Bacon (q-view)