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Canadian Bacon help roundup

post #1 of 7
Thread Starter 

I have been searching SMF for canadian bacon recipes & techniques lately because I have 5lbs of loin curing in my garage right now. 

 

I've read so many variations of IT temps, cure time, etc. I pretty much followed BearCarver's awesome tute for curing and I'm on day 5. I wasn't sure if the thickest part should be measured vertically or horizontally but I added 2 days to be sure.

 

Can anyone share a simple post of their:

 

Smoke Time & Temp:

Desired IT Temp (time and temp to get there):

 

Thanks a bunch!

post #2 of 7

I usually do mine at 225 untill I.T. of 145 minimum of 142. 

post #3 of 7

Since it's cured you have options,

If your going to cook it before serving something like fry it for breakfast then you can cold smoke it and stop when you think it has enough smoke I usually go by color for that.

If you might also want to make sandwiches out of it then at some point you will need to raise the internal temp, When doing it this way I usually cold smoke it 3-4 hours then crank the smoker up to 225 and smoke to an internal temp of 150

post #4 of 7

I have always followed BearCarver's Canadian Bacon instructions and it has come out perfect every time (I take it to an IT of 160* so it doesn't have to be fried, just warmed up):

http://www.smokingmeatforums.com/t/109617/canadian-bacon-and-dried-beef-cured-smoked

and here: http://www.smokingmeatforums.com/t/101011/tg-smoked-loin-ham-smoked-pork-chops-and-canadian-bacon

post #5 of 7
Thread Starter 

Awesome, thanks everyone. I will most definitely be having it hot and cold. I'm just counting down the days when I can make some egg sandwiches with home smoked CB! It will be wonderful! I wish they'd be ready for my 30th bday tomorrow so I could eat one while checking my shadow but I guess an elk SS egg sandwich will do the trick! Thanks again for the info.

post #6 of 7

Bear's tutorial is an old one, so with the new USDA guidelines you only have to take the IT to 145 instead of 160.

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

Bear's tutorial is an old one, so with the new USDA guidelines you only have to take the IT to 145 instead of 160.


I was wondering about that. Thanks for confirming again, I thought I read that a couple times in other posts.

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