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The Bacon Trifecta "That's a wrap"

post #1 of 50
Thread Starter 

Every year we put together a gift crate of homemade items for our friends and relatives. This year we are including smoked cheese, fish, and meats. One of the meats I wanted to include is Canadian bacon. So I decided to give Pop's Brine a try. I have always dry rubbed the cure, but my scale died and I couldn't wait for a replacement!


I bought a loin the other day on sale. I had two small belly's and a shoulder in the freezer that needed to be used. Why not do it all, the Bacon Trifecta!



Loins don't get much cheaper here than that!



The Trifecta



Shoulder de-boned and trimmed.



Loin trimmed and cut into Hunks!



Into the brine bucket and ready to rest for a bit. Brine is darker in color because all I had was dark brown sugar. I did inject the loins as they were 3-4". More to come in 10-14 days!

Edited by dirtsailor2003 - 12/17/12 at 8:39pm
post #2 of 50

I'm wanting to try a brine for my next bacon. Looks good so far - will stay tuned...   popcorn.gif

post #3 of 50
Nice start. icon14.gif
I just smoked some Canadian bacon yesterday.
It was in the smoker for 12 hours ( cold smoke for 5 hours then slowly got the heat up to 200 . Took it off when the IT got to 145.)
post #4 of 50
Thread Starter 



I have a similar plan, for smoking the CB, cold and hot. I want the BBB, and the Belly Bacon to cold smoke only. The CB I will take to 145 IT since it will be for gifts and I don't trust anyone to follow the directions to cook before eating! So my plan is to cold smoke the Belly and BBB for 12-16 hrs cold. I plan on adding the CB at around hour 8-12 of the cold smoke (shooting for 4hr of cold on the CB). Then I'll remove the Belly and BBB and add heat for the CB, bumping up the temp until I reach 145 IT.

post #5 of 50
Thread Starter 


How many more days...



I guess while we wait, I'll smoke some more Cheeesus!

post #6 of 50

Looking good ! That cheese is great smoked  !

post #7 of 50

Looks good so far! MMMM smoked muenster is outstanding! 

post #8 of 50
Thread Starter 

I can't wait to get the Muenster on the smoker. It was a great deal too $8.99 for the block!!! I also picked up 4 rounds of gouda to throw in with it, come on Saturday!!! The Bacon Trifecta goes in the smoker on the 9th!!!

post #9 of 50
Thread Starter 

Is it done yet!!!! Nope!!! Bacon smoking day will be the 9th of December.


I just got a good deal on Bottom round, and thought pastrami would be good, can one add meat to Pops brine after its already had meat in it for several days?

post #10 of 50
Thread Starter 

I sent a PM to Pops and he said no go on putting the Beef in with the pork. So I will put the roast in a different brine bucket.



Yep it's still in there! I don't know what's worse waiting for bacon to cure, or waiting for cheese to mellow!

post #11 of 50
Thread Starter 

Are we there yet are we there yet??? Come on Sunday!!!!

post #12 of 50
Thread Starter 

After a few delays the Trifecta is back in action!!! But only by a few days! Just pulled the pork out of the brine and put it in the fridge to dry, then into the smoke for 18 or so hours!



Time to come out



On the racks waiting for the test fry prior to drying off



MMMMMMM "Bacon"!!!! Homer Simpson...



All three into the pan, Canadian at the top, buckboard in the middle, two slices of belly



Bear View!


Someone just out of the tub smelled bacon and "needed" to help...





Spiced and some not spiced ready for the fridge



Into the fridge to form the pellicle. Look at all the Cheesus! That's not even a quarter of it!!!

post #13 of 50

Looking good! Can't wait to see the finished product.


post #14 of 50
Originally Posted by Red Dog View Post

Looking good! Can't wait to see the finished product.



post #15 of 50
Thread Starter 

Last night while I was getting everything ready for tonight, I mumbled under my breath that I needed a funnel to get the pellets into the AMNTS. My 6 year old is a crafty guy, and he disappeared for a while. He passed by twice, once with some craft paper, then another time with the stapler. Pretty soon he emerged with this:



Don't try and copy it, I'm sure he has already applied for the patent!!


So on to the meat of it. The Bacon is on! Ambient temp outside F$#@! Cold!!! So I put some heat to the smoker, keeping it at around 80 for a bit.



I'll be watching the IT of the smoker and adding heat as I feel it needs it, supposed to drop to low twenties tonight...

post #16 of 50
That looks great, I hope to get some going during Christmas myself.
post #17 of 50
Thread Starter 

Bacon has been in for just over 4 hrs. The 18" AMNTS is about 40% burned through. The temp in the smoker is 56*. The temp outside is 29* I'd take some photo's but I really want the smoke chamber to stay as close to 60* as possible without having to fire up the burner.

post #18 of 50
Thread Starter 

Pulled the bacon out of the smoker at 6.5 hrs. The AMNTS had about 1.5" of pellets left. IT temp of the smoke chamber was down to 48*, the ambient temp was down to 24* I will do another smoke tomorrow, followed by a third on Friday.


post #19 of 50

Lookin good so far! Will stay tuned for the outcome...

post #20 of 50

Looking good Case. It was 14 here in La Pine this AM. Need to get the MES set up in the shop with a exhaust fan so I can smoke inside where it's warm!

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