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Another Batch of Canadian Bacon

post #1 of 12
Thread Starter 

Hey Everyone :)

 

Its been a while since I posted and thought I would show off my latest batch of bacon

 

 

Here they are after the 17 day soak ..Due to work issues I had to let it soak a few extra days...I use POPS Brine with an extra cup of brown sugar.

 

 

 

Now for a Test Fry  (one of the best part of making bacon )

 

 

 

 

 

 

Really Yummy ... I was afraid that it was going to be salty ... but it wasn't   I was real surprised.

 

 

 

 

 

 

Here they are .. smoked till 145 degrees ..with nothing but maple chips ... first time I have used  maple ..I had heard good things and they seem to be true ...  they are cooling but I really want to cut into one of them lol :grilling_smilie:

 

post #2 of 12

Did you put the cure into Pops Brine?

 

Your test fry looks like fried uncured pork, and your finished smoked loins look like plain cooked pork.

 

I never saw cured pork look like that.

 

 

Bear

post #3 of 12

I was thinking the same thing . It def. looks like something is seriously wrong with that . I've made canadian bacon from pork loin about 50 times and never had any look like that . Makes me think no curing agent was in the brine ??? Wouldn't the meat spoil or would just the salt in the brine ( if using cure #1 or whatever , tenderquick would already have the cure in it ) keep it from spoiling ??

post #4 of 12
Thread Starter 

Yup used the pink salt ... I did forget to turn it but it was under the brine the whole time ....I gave it the smell test before the fry and everything turned out ok.  I was a little worried about it being in there for 17 days instead of my normal 14  

 

its packaged and in the freezer now 

 

oh  I brush them down with honey too...normally I use hickory or oak and they come out darker...this time I used just maple  that's why I was thinking they were lighter

post #5 of 12
Quote:
Originally Posted by Paul Catt View Post
 

Yup used the pink salt ... I did forget to turn it but it was under the brine the whole time ....I gave it the smell test before the fry and everything turned out ok.  I was a little worried about it being in there for 17 days instead of my normal 14  

 

its packaged and in the freezer now 

 

oh  I brush them down with honey too...normally I use hickory or oak and they come out darker...this time I used just maple  that's why I was thinking they were lighter

 

 

OK---Just wanted to make sure you're safe. Sorry I asked.

That color just didn't seem right.

This (below) is what I'm used to seeing when CB gets to 145*IT in the smoker. You can see why I wondered.

 

 
 
Canadian Bacon fresh out of smoker:
DSC02666.JPG
 
 
Bear
 
 
.
post #6 of 12
Thread Starter 

Don't be sorry for asking ... its what makes the world go around lol   ..Ya this is my 4 batch that I have made .. its by far my largest batch and its the first time its ever came out so light. I assumed it was maple smoke. In the past I have used  hickory  or apple  and such. I also smoked it to 145... it was so juicy that I had a hard time vac sealing it ... of course my vac sealer is about 20 years old lol

 

 

Light or not  the flavor is there  I think next time though I will cut it into smaller hunks ...and another thing ..I need a slicer  and one got a recommendation ?

post #7 of 12
Quote:
Originally Posted by Paul Catt View Post
 

Yup used the pink salt ... I did forget to turn it but it was under the brine the whole time ....I gave it the smell test before the fry and everything turned out ok.  I was a little worried about it being in there for 17 days instead of my normal 14  

 

You actually have about 40 - 45 days in that brine. After that the protein in the meat starts breaking down & it will turn to gummy mush...

 

Quote:
Originally Posted by Paul Catt View Post

and another thing ..I need a slicer  and one got a recommendation ?

 

If you are looking for a commercial slicer I would recommend a Hobart if you can find a good deal on a used one - they are a little more expensive but built like a tank. I got a deal on a 1712 for $200 by being patient. If you're not looking for a commercial one then the Chefs Choice 615 is a decent unit.

post #8 of 12
Thread Starter 

Thanks Smoke

 

I am not looking for a commercial ... as they are usually kind of big  I will look up the ~~Chefs Choice 615 

 

Have you ever heard of this one

 

http://www.homedepot.com/p/Waring-Pro-7-in-Blade-Meat-Slicer-FS155/100012692

 

 

Oh Home Depot also has the one you said for 129.99 ..great ratings too   how do you sharpen the blade ?

post #9 of 12
Quote:
Originally Posted by Paul Catt View Post
 

Thanks Smoke

 

I am not looking for a commercial ... as they are usually kind of big  I will look up the ~~Chefs Choice 615 

 

Have you ever heard of this one

 

http://www.homedepot.com/p/Waring-Pro-7-in-Blade-Meat-Slicer-FS155/100012692

 

 

Oh Home Depot also has the one you said for 129.99 ..great ratings too   how do you sharpen the blade ?

 

I don't know anything about the Waring slicer - sorry man. DaveOmak has the 615 & seems really happy with it - here is his thread  

 

http://www.smokingmeatforums.com/t/133401/chefs-choice-615-meat-cheese-bread-slicer-roast-beef-and-lox-q-views

 

you could try to get hold of him & see about sharpening.

post #10 of 12

That slicer looks pretty much like mine except mine has the Deni name on it . QVC was having some sort of special on them at the time . I think it might have been ol' Ron P that posted the link . I'm thinking he or someone on here didn't care for theirs but I really like mine . I don't use mine a whole lot but I've sliced plenty of Canadian bacon , some briskets , dried beef , smoked roasts for sandwiches . I guess all cooked stuff . I think the blade stays sharp just about forever unless you run a bone into it or a piece of metal somehow ??? I know mines still pretty sharp and when I wash mine I'm really carefull not to somehow bump anything against the blade ( like my hand / finger ) because I'm sure it would leave a mark . I guess it comes down to how much you'll be using it . If your looking at every day use , no I don't think it's enough but if you're just doing a loin every 2 weeks or something . I think that style is marketed under different names . I think mine was $60 or something . That was quite a few years ago though . Might just keep an eye on that one and maybe check out Gander mountain and others for a sale if you want to save a few bucks . For me it sure beats slicing by hand .

post #11 of 12
Thread Starter 

Hey Smoke

 

they sell a blade sharpers attachment for about 30 bucks  so Im pretty much sold on the Chef Choice  615... now just shopping for the best price :)

 

Thanks for you 2 cents  and jsdspif too   love these forums

post #12 of 12
Quote:
Originally Posted by Paul Catt View Post
 

Hey Smoke

 

they sell a blade sharpers attachment for about 30 bucks  so Im pretty much sold on the Chef Choice  615... now just shopping for the best price :)

 

Thanks for you 2 cents  and jsdspif too   love these forums

 

You're quite welcome man  :beercheer:  You'll enjoy having a slicer - they're quite handy...

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