I saw a number of posts around smoking pea meal, or Canadian, back bacon. So I thought I'd put in my two cents worth. I've done these for a Canada Day brunch the last two years and everyone loved them. I guess they aren't traditional since I didn't brine the pork loins. I just got the butcher to provide me the loins rolled in corn meal. Here's what they looked like just before going into the smoker
I put them into my Master Forge two door. I've not done four at a time before, so I thought for easy access I'd put two on a rack and let them go at 230..They went on at 7:30 a.m. and I let them smoke using sugar maple wood chips.
Around 10:00 a.m. the lower loins hit 140 degrees while the top one was around 130. A this point I foiled up the bottom pair and put them into a cooler to get ready for slicing, just before 11 a.m. The top two went in shortly afterwards when it hit 140. Here's a picture of the top and bottom side of one of the lower pairs.
What I found was when I put the loins in I noticed a larger drop in temperature. I was using another probe on the top level. I guess the bottom ones blocked the heat. My lesson from this is to use all four shelves and to alternate the position so that the heat and smoke can get around better.
I unwrapped two of the loins around 11 and sliced them up. They were quite moist and very tasty. One loin was being done for a friend who couldn't make it. Of the two I sliced for brunch (about 9 pounds worth) probably a dozen or so quarter inch slices remained. (Some people had thirds) A picture of some of the dishes that made up the brunch.
I put them into my Master Forge two door. I've not done four at a time before, so I thought for easy access I'd put two on a rack and let them go at 230..They went on at 7:30 a.m. and I let them smoke using sugar maple wood chips.
Around 10:00 a.m. the lower loins hit 140 degrees while the top one was around 130. A this point I foiled up the bottom pair and put them into a cooler to get ready for slicing, just before 11 a.m. The top two went in shortly afterwards when it hit 140. Here's a picture of the top and bottom side of one of the lower pairs.
What I found was when I put the loins in I noticed a larger drop in temperature. I was using another probe on the top level. I guess the bottom ones blocked the heat. My lesson from this is to use all four shelves and to alternate the position so that the heat and smoke can get around better.
I unwrapped two of the loins around 11 and sliced them up. They were quite moist and very tasty. One loin was being done for a friend who couldn't make it. Of the two I sliced for brunch (about 9 pounds worth) probably a dozen or so quarter inch slices remained. (Some people had thirds) A picture of some of the dishes that made up the brunch.
