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Canadian Bacon - Page 2

post #21 of 28

Looks great.

post #22 of 28

Looks great! CB is next and some Belly bacon to give as Christmas presents...JJ

post #23 of 28
Thread Starter 
Quote:
Originally Posted by TJohnson View Post

Very Nice!!!

How much brine did you inject?   I just filled the injector 3X and injected it from each end and in the middle.

 

I need an injector like yours

Mine has the sharp end, and need a blunt end with lots of holes

Where did you get it? Its a LEM injector and I got it at a farm store around here (Rural King)

 

 

TJ

post #24 of 28
Quote:
Originally Posted by jrod62 View Post


I got tired of the cheap ones not working right . This one works so much better.

 

 

Quote:
Originally Posted by jrod62 View Post


I got tired of the cheap ones not working right . This one works so much better.


I have that looks a lot like that one....Does yours have an "O" ring that fits on the needle ?

post #25 of 28

nice finish!

post #26 of 28

Jrod,

I followed your instructions here explicitly, except that my wife bought smaller loins (2/pack, 2" diameter). They are soaking in the brine now and will come out on 7/21. Will the smaller diameter loins need to be treated any different, particularly when I get to the smoking stage? Thanks in advance for your help.

Best,

Wes

post #27 of 28
Sounds like you've got tenderloin instead of loin.
That'll make for some mighty fancy Canadian bacon, biggrin.gif


~Martin
post #28 of 28
Quote:
Originally Posted by DiggingDogFarm View Post

Sounds like you've got tenderloin instead of loin.
That'll make for some mighty fancy Canadian bacon, biggrin.gif


~Martin

Ah - wondered why it was so expensive/lb. So, I figure the hot portion of the smoke, i.e., after the cold smoke, will take less time than if I had the larger loin like jrod. I have a temperature probe, so I guess I'll just take the thickest piece to 140 and call it done, correct?

Thanks,

Wes

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