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First Canadian Bacon

post #1 of 15
Thread Starter 
I bought a 9 lb pork loin then cut it into thirds then froze it, not really having a plan but it was on sale. After reviewing my options on this site based on what others have done, I decided to go the Canadian bacon route. I used Pop's brine but added a tbs of maple extract to it. I brined it for 12 days, turning it once at day 6 although it wasn't really needed. I injected every 2 inches with about 1/3 syringe of the brine. At day 12, took out all 3 pieces, rinsed off and did fry test with no excessive saltiness. I made three rubs: one with Jeff's book recipe for Big Bald rub, one rubbed with brown sugar and one with maple syrup.


Into the smoker with 4 oz. Apple wood, 12 oz apple juice in tin on bottom of smoker. Set at 215, pulled at 152 degrees( I know 145 was good enough but just wanted to go a bit more).

I wanted to tear into them but resisted and after setting and cooling, sliced them with the slicer. I vac sealed small packs of about 8-10 slices each then froze them. Been taking them out one pack at a time and everyone is enjoying them.



My favorite is the brown sugar rubbed one. I trimmed a lot of the fat before doing anything but because this was a whole loin, there was some fat streaks in the meat which is shown on the sliced photo of the maple syrup rubbed piece.
post #2 of 15

Very Nice Job, DB !!!Thumbs Up

 

Mighty Tasty Stuff !!:drool

 

 

Bear

post #3 of 15
Thread Starter 
Thanks. True praise coming from you!
post #4 of 15

Looks like great CB.

 

Good job.

post #5 of 15
Quote:
Originally Posted by db28472 View Post

Thanks. True praise coming from you!

 

I gotta call a spade a spade.

I know awesome CB when I see it.:drool

 

 

Bear

post #6 of 15

That looks great, and you can't beat the price compared to buying it already made at the store, plus you know what you put in it or on it.

post #7 of 15

Your CB looks awesome. Remember there is no sense to having your brine bucket empty!

post #8 of 15

Terrific looking back bacon. That's what it's called here in Canada. Great post and qview.

 

Disco

post #9 of 15

 

Fine looking CB!  You did really good  thumb1.gif  Nice smoke man

post #10 of 15

Looks pretty tasty from here:drool:

post #11 of 15

Its a shame you'll now expect everything you do to also turn out perfect the first time.

 

Beautiful Back Bacon! Well done!

 

Congratulations on a great smoke!

post #12 of 15
Thread Starter 
Thanks for all the positive feedback. It really is nerve wracking to put in 2 weeks of time into making something and not sure how it will turn out. I think between smoked cheese and doing more CB I know what my friends will get for Christmas.
post #13 of 15
Quote:
Originally Posted by db28472 View Post

Thanks for all the positive feedback. It really is nerve wracking to put in 2 weeks of time into making something and not sure how it will turn out. I think between smoked cheese and doing more CB I know what my friends will get for Christmas.

Would you like another friend?

 

Disco

post #14 of 15
Quote:
Originally Posted by db28472 View Post

Thanks for all the positive feedback. It really is nerve wracking to put in 2 weeks of time into making something and not sure how it will turn out. I think between smoked cheese and doing more CB I know what my friends will get for Christmas.


 Don't forget to smoke some nuts too! Salt?

post #15 of 15
Thread Starter 
That's on my short list of things to make next. I think I'll wait for fresh pecans, lots of those trees around here. Getting hungry just thinking about it.
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