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Canadian bacon cooking technique

post #1 of 3
Thread Starter 

I made Canadian bacon several times and it turned out fine. But I would like to learn how to make it the most moist possible. Could you share your cooking technique? Please, don't post the recipes, just share how you cook it. I am looking for:

- cooking/smoking temperature

- length of cooking

- do you tie it up with butchers twine?

- do you shower it with cold water? What is the science behind it?

- do you cold smoke it before cooking?


Thank you!

post #2 of 3


Here ya go....

post #3 of 3
The quality of the pork is what will make the biggest difference in moistness and flavor.
I use only well marbled loins from Berkshires or other heritage breeds.
I use stretch netting.
Cold smoked for 6-8 hours for 2-3 days.
Steamed to the appropriate internal temperature with 165-170 degree "steam" steaming time about 7-8 hours.
Cold showered and hung for 2-4 hours to dry and bloom.

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