This is the first time I have smoked anything that has sat at the same temp forever. I put a 1.5 pound piece of pork loin in at 5:30. Smoker temp at 200. It got to 145 in 2.5 hours. It has been sitting at 147 for 70 minutes now. I even checked with 2 different thermos and both say the same. I did not expect this amount of time for such a small piece of meat.
Canadian Bacon taking forever - Finished with Q-view
SmokingMeatForums.com Top Picks
Thanks guys. I was just trying to follow the WIKI on Canadian Bacon. The article says it can be pulled at 140 or if it will be eaten cold it needs to be taken to 160. It came out having perfect flavor but it is on the dry side. Next time I will have to pull it sooner. Just an excuse to make some more.
10 days in some cure #1 and some spices.
Was pulled at 158 but will pull at 145 next time.
I love the flavor but not the dryness.
Kevin---That Wiki must be old enough to have been made before the USDA changed the safe internal fully cooked temp from 160˚ to 145˚.
Back then it was probably better to pull early, and then fry it before eating, because it can get quite dry going to 160˚ IT.
Now that you can safely take it to 145˚ IT, and eat it cold, all of my future CBs will go to between 145˚ and 150˚.
Then I can eat it cold or just warm it up a bit.
That old Wiki was pulling it at 140˚ if you were going to fry it first before eating---now you only have to go 5˚ higher to be fully cooked.
USDA did us a big favor on that one!
BTW: Your's still looks real good!!!!
- 18,152 Posts. Joined 11/2010
- Location: Omak,Washington,U.S.A.
- Points: 784
- Select All Posts By This User
Looks good to me.... I'd eat it.. here is something you might be interested in looking at....
After reading the scientific explanation of "The Stall", and looking at the test results actually performed in a smoker....
I am planning on changing my method of smoking meats etc that I want moist....
If it is true that "evaporative cooling" is the culprit that keeps the temps in a stall mode...
and the natural moisture in the meat is keeping the temps low until the moisture has been reduced so the meat can heat up...
The logical thing for me to do is "Stop the evaporative cooling process"...
Just my new found "wish I would have learned that sooner" moment...
I know... I know... most of my compadres here have been foiling etc. for a long time...
That being said... I think I must have been born in the "show-me" state or some reasonable facsimile... Dave can be slow at times... but eventually.......
After just making a sandwich with cheese, over easy eggs, this ham, and fresh bakery buns I think I might like spoiled meat so I think I will hang onto this one. Maybe the next spoiled one can come your way.
I never did that comparison, but I wouldn't think it would matter much how much moisture was on the outside during curing.
I think it means more on what temp you take it to internally, and even more on how long you take to get it there.
If go "low & slow" for too long, in the 130˚ to 150˚ smoker temp range, before I take it higher to finish it, there is a good chance it will be dry.
With me there is a fine line between keeping it low & slow long enough to get it good and smoky, and keeping it in there long enough to dry out.
Gotta find that line.