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Canadian bacon, Ham from a loin and pulled ham from a pork butt

post #1 of 16
Thread Starter 

2 weeks ago I bought a case of pork loins from Sam's Club. I told my wife I wanted to make Canadian bacon before I left. When I came home with the meat she said "What? No, I thought you were going to make ham. So to make the best out of a hard situation I told her I would make both. It was my opportunity to get another brine bucket in the extra fridge.

 

Tonight after work I pulled 2 pork butts and one loin out of one bucket with Pop's brine. From the other bucket I pulled 3 loins from Pop's brine with my Canadian bacon recipe.

 

I have been making Pop's brine over and over and have stopped changing the recipes.

For ham I use:

 

1 gallon water

1 Tbs cure #1

3/4 cup salt (kosher, pickling or sea salt)

3/4 cup white sugar

1 cup brown sugar

 

For Canadian Bacon:

 

1 gallon water

1 Tbs cure #1

3/4 salt (kosher, pickling or sea salt)

3/4 cup white sugar

1 cup brown sugar

1 Tbs onion powder

1 Tbs garlic powder

1 Tbs molasses (mild flavor)

 

I rinsed everything and test fried both recipes and they were perfect. Now for pellicle formation.

 

 

Right on the kitchen table on my sausage dowel racks with with old towels below.

 

 

When the pellicle has been formed everything will be put in the smoker later tonight.

More to come!


Edited by Woodcutter - 9/22/13 at 4:46am
post #2 of 16

Looks good to me.....  ain't much difference between CB and ham....  It's all good....     Dave

post #3 of 16
Thread Starter 

At midnight I set the smoker to 120 and fired up the AMNPS with apple pellets. 7 AM the loins were at 102 and the AMNPS just turned the first corner. I turned up the smoker to 160 and added some black cherry hunks so now I have 2 flavors smoking together. Heres a few pictures of loins at 130.

 

 

The butts are going to stay on as long as I can keep them on today. When the IT gets to 190 I'm going to lower the smoker temp to 200 and see if 100% of the fat will break down. The loin pieces that have ham only will be pulled at 142 with the Canadian bacon

 

 

 

 

 

 

 

 

 

 

post #4 of 16

You are making me hungry now !!!!      

post #5 of 16

Looks like you are heading into pig heaven. Looks great!

 

Disco

post #6 of 16
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

You are making me hungry now !!!!      

One of the hazards of being a meat forum moderator I would guess.......lol

Quote:
Originally Posted by Disco View Post

Looks like you are heading into pig heaven. Looks great!

 

Disco

Thanks Disco! It has put me in a great mood today.

post #7 of 16

A lot of good eating there Todd !!!!

 

Taking those butts up that high, are you planning on pulling them, instead of slicing them into BBB ??

I love Pulled Butt Ham!!!! Makes the best Sammies!!!

 

 

Bear

post #8 of 16
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

A lot of good eating there Todd !!!!

 

Taking those butts up that high, are you planning on pulling them, instead of slicing them into BBB ??

I love Pulled Butt Ham!!!! Makes the best Sammies!!!

 

 

Bear


Thanks Bear! Yep pulled ham. They are all sealed up on the outside so I want to see how much of that wonder fat I get broke down inside.

post #9 of 16
Quote:
Originally Posted by Woodcutter View Post


Thanks Bear! Yep pulled ham. They are all sealed up on the outside so I want to see how much of that wonder fat I get broke down inside.

 

Now you got me drooling!!!

 

That's gonna be Fantastic!!!

 

 

Bear

post #10 of 16
Thread Starter 

Well, I ended up pulling the hams at 180 because I lowered the temp too soon. They didn't quite pull but was still very good. Everything is sliced and in the freezer.

The rest of my pictures of this smoke.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Thanks for looking!

post #11 of 16
Todd, that looks Absolutely Awesome!!!! That butt is just glistening!!! I can even see the flavor through the computer screen!!!
post #12 of 16

Thats some awesome color you've got showing there. I was going to try canadian bacon using a tenderloin next, Got a huge cryopac of tenderloin, got home opened it and its full of little pieces maybe 16/18. But have another belly coming tomorrow.

 

Those are totally awesome, Beautiful color, and I have got to try a faux ham.

 

Thanks for sharing, and have a really great 4th!

post #13 of 16

yeahthat.gif

post #14 of 16
Quote:
Originally Posted by Foamheart View Post

Thats some awesome color you've got showing there. I was going to try canadian bacon using a tenderloin next, Got a huge cryopac of tenderloin, got home opened it and its full of little pieces maybe 16/18. But have another belly coming tomorrow.

 

Those are totally awesome, Beautiful color, and I have got to try a faux ham.

 

Thanks for sharing, and have a really great 4th!

 

For CB, get the Pork Loin---Not the Pork Tenderloin.

 

Bear

post #15 of 16

Wow Todd !!!

 

That's a lot of Awesome Eatin' there!!!

 

Beautiful Job!!

 

 

Bear

post #16 of 16
Thread Starter 
Quote:
Originally Posted by S2K9K View Post

Todd, that looks Absolutely Awesome!!!! That butt is just glistening!!! I can even see the flavor through the computer screen!!!

Thanks Dave it was juicy!

Quote:
Originally Posted by Foamheart View Post

Thats some awesome color you've got showing there. I was going to try canadian bacon using a tenderloin next, Got a huge cryopac of tenderloin, got home opened it and its full of little pieces maybe 16/18. But have another belly coming tomorrow.

 

Those are totally awesome, Beautiful color, and I have got to try a faux ham.

 

Thanks for sharing, and have a really great 4th!

Thanks Foamy! If you do try one you won't regret it.

Quote:
Originally Posted by DaveOmak View Post

yeahthat.gif

Thanks Dave!

Quote:
Originally Posted by Bearcarver View Post

Wow Todd !!!

 

That's a lot of Awesome Eatin' there!!!

 

Beautiful Job!!

 

 

Bear

Thank you Bear! Lol....... After this last round of bacon I'm thinkin' I'm ready for a CB competition somewhere.

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