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Canadian Bacon First Time - I'm Hooked!

post #1 of 13
Thread Starter 

I offered to swap smoked meat for fresh home baked bread with a friend of mine.  He thought that was a great idea, but did I make canadian bacon.  I admitted I had never done that but I would see what I could do.  A little checking online and on this forum, I decided It was well within my capabilities.  The result is as follows:

 

I found a small 4 1/2 lb pork loin for the first try.  I cut it into two pieces.  Using Shooters Dry Cure Recipe, I cured the meat for five days.  The local markets did not have the Morton's Tender Quick so I ordered it online.  For the sugar, I used dark brown sugar.  Wednesday morning I removed the potential bacon from the refrigerator and wiped/rinsed off the cure.  I then soaked the meat in water for an hour, replacing the water about every 20 minutes.  I dried the meat off and put it in the refrigerator uncovered on a plate.  Yesterday, I removed the meat from the refrigerator and put fresh ground black pepper all over it.  The smoker was heated to 210.  Using a hickory and mixed fruit wood smoke, I smoked one piece to 140 and the other to 160. 

 

After smoking.JPG

The piece on the left cooked to 140, piece on right to 160

 

We used the two different temps so we could try the bacon both ways, i.e. need more cooking and ready to eat.  The bacon sat overnight in the refrigerator.  We sliced some of the 140 this morning with a couple of fried eggs and an english muffin on the side.  We are now hooked!!

 

Sliced.JPG

 

I now have a real problem.  Do I trade my friend canadian bacon for bread or do I keep it all for myself? help.gif

 

post #2 of 13

Looks great, Ace!!!!

 

If you just want to make it safe, you could take them to 145˚.

That is now where the USDA tells us to cook whole pork to safe internal temp.

There is no longer a reason to go to 160˚ (IMO).

Then you could eat it cold or just heat it up.

 

LOL---I guess if you made a deal, you gotta stick by it, but you can always make more.

Besides, maybe his bread will be awesome too!!!

 

 

Thanks for showing,

Bear

post #3 of 13

You have to stick to your deal but the good news is you get to make more!

post #4 of 13
Thread Starter 

Thanks. I was going by the comments I found on the forum.  You are right though.  I forgot about what has come out about pork recently,  I read that but it didn't click this time.  Actually, at 145 the bacon would not be as dry.  I am looking forward to making more soon.  My wife and I may be using canadian bacon as a present for Xmas.

 

I know the bread is good!  He used to give some to us when he worked for my wife as a ski instructor.

 

post #5 of 13

Good looking CB Ace!

post #6 of 13

If you pulled it at 140, it probably reached 145 if you rested it before you refrigerated it.

 

That recipe of Shooters is so good I hardly do any but the slightest variations from it.

 

Good luck and good smoking.

post #7 of 13
Awesome looking CB! You can always tell him it came out terrible and keep it all for yourself. devil.gif
post #8 of 13

That looks perfect. I would make some more and trde a little for bread lol

 

post #9 of 13
Quote:
Originally Posted by TT Ace View Post

Thanks. I was going by the comments I found on the forum.  You are right though.  I forgot about what has come out about pork recently,  I read that but it didn't click this time.  Actually, at 145 the bacon would not be as dry.  I am looking forward to making more soon.  My wife and I may be using canadian bacon as a present for Xmas.

 

I know the bread is good!  He used to give some to us when he worked for my wife as a ski instructor.

 


LOL----Beats the heck out of a tie!!!

 

Bear

 

post #10 of 13

Gotta love CB! I have some I just put into the cure today. Be sure to put some in the cure a week before you run out..

post #11 of 13
Thread Starter 

Talked to my friend today.  His mouth is already watering.  We will be trading in the near future.  By the way he makes excellent bread.  We will both come out winners on this one!  Bear you are right.  It sure beats a tie, especially when I don't even own a suit any more!  I know the others will enjoy getting the bacon as a present.  To bad that I will be gone next week, as I just went into Albertons and they had the pork loins at $1.97 a pound and spareribs 2 for 1!

post #12 of 13
Quote:
Originally Posted by Venture View Post

If you pulled it at 140, it probably reached 145 if you rested it before you refrigerated it.

 

That recipe of Shooters is so good I hardly do any but the slightest variations from it.

 

Good luck and good smoking.


Good reply Venture....... your on your game

 

post #13 of 13

icon_cool.gif

Your CB sure looks awesome to me.

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