Canadian Bacon

shtrdave

Smoking Fanatic

May 11, 2010

666

16

SW Pennsylvania

• Dec 1, 2012

• #21

Looks great.

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Dec 1, 2012

• #22

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

 

jrod62

Smoking Guru

Original poster

OTBS Member

Group Lead

Thread starter

Jun 13, 2011

5,010

41

New Athens IL

• Dec 2, 2012

• #23

TJohnson said:

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

Click to expand...

 

shoneyboy

Master of the Pit

OTBS Member

Nov 3, 2010

1,895

58

Denham Springs La

• Dec 2, 2012

• #24

jrod62 said:

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

Click to expand...

jrod62 said:

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

Click to expand...

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

 

chefrob

Master of the Pit

OTBS Member

Sep 13, 2009

3,627

42

az

• Dec 2, 2012

• #25

nice finish!

 

stripernut

Fire Starter

Jun 15, 2013

38

10

Dadeville, AL

• Jul 7, 2013

• #26

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

 

diggingdogfarm

Master of the Pit

Jun 23, 2011

4,648

177

Southern Tier of New York State

• Jul 7, 2013

• #27

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


~Martin

 

stripernut

Fire Starter

Jun 15, 2013

38

10

Dadeville, AL

• Jul 7, 2013

• #28

DiggingDogFarm said:

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

~Martin

Click to expand...

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