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Smoker Was Asking For Canadian Bacon

post #1 of 18
Thread Starter 

I'm out of everything!!! So I put two 6 pound boneless loins in Pop's Brine for 10 days and yesterday I got the smoker ready to give them some love.  I was asked to come back to work [part time] to help open a couple of stores in the meat department and then if I wanted also I could work for guy's who are vacation.  Well, why not. That did put me behind in the sausage and other items that my smoker has been asking me for [and my family].  So I took the loins out of the brine yesterday morning and got them dry some for a couple of hours on my counter.  Set the smoker for 250 and slid the two loins in there. I used a mix of Oak and Maple for smoke.  When the internal was 155 I pulled them and put a foil tent on them to let them cool off in the kitchen.  When they were cool I put them in the fridge and the next day sliced some for breakfast and put the rest in cryopacks to freeze for meals in the future.  Here are some pics from earlier and yesterday Reinhard

 

 

 

 

 

 

 

 

post #2 of 18

Nice!!!

post #3 of 18

That is a killer meal send it to me, I am willing to take the risk.

Richie

post #4 of 18

Nice looking loins  Thumbs Up  I would bet the hungry ones are happy with you.  

post #5 of 18
Thread Starter 

Thanks guy's!!  I give all the credit to Pop's with his brine.  I'm more of a sausage head and I have learned a lot on this site about getting better with this smoking thing.  The Canadian bacon turn's out the same great way every time.  Thankfully the loins here are on sale enough so I can pick up a few at a time.  Got these for 1.99 lb.  Most of the time they are 2.99 lb. on sale.  Reinhard

post #6 of 18

Looks great!

 

Those loins were reliably $1.99 here for a long time, sometimes $1.79, but now I don't even see those long pieces in the meat cases. They offer the same piece, cut into shorter roasts, for something like $3.59 or $3.99.

post #7 of 18
Thread Starter 

Ya, a lot of times they sell the half cryo packs loins in that price range at regular price and whole boneless loins for a little less.  You will also see smaller pieces from the 2 to 4 pound range in packages they wrap for the meat case at that price or higher. Sale prices should be under 3 bucks a pound.  At least here in Minnesota.  Reinhard

post #8 of 18

Yep it was nice to get the long piece then cut it into shorter roasts which I could freeze and use up one at  time, or maybe cut off a bunch of nice inch-thick chops to play around with. Those are a fun quick smoke.

post #9 of 18

We just had loins on sale here for 1.99/lb.

 

Seems to be every couple weeks they are on sale.

 

Whole loins.

post #10 of 18
Man O Man
Those are some beautiful looking pieces of Canadian Bacon. Well done
Gary
post #11 of 18

Looks really good! I have to try that myself. We love Canadian Bacon, and I never thought of making it myself.

 

Thanks for the idea

Scott 

post #12 of 18

Nice looking CB. I need to get some going. I am about out.

Happy smoken.

David

post #13 of 18
Great looking CB Reinhard!! Like your breakfast too!
post #14 of 18
Quote:
Originally Posted by Reinhard View Post

I'm out of everything!!! So I put two 6 pound boneless loins in Pop's Brine for 10 days and yesterday I got the smoker ready to give them some love.  I was asked to come back to work [part time] to help open a couple of stores in the meat department and then if I wanted also I could work for guy's who are vacation.  Well, why not. That did put me behind in the sausage and other items that my smoker has been asking me for [and my family].  So I took the loins out of the brine yesterday morning and got them dry some for a couple of hours on my counter.  Set the smoker for 250 and slid the two loins in there. I used a mix of Oak and Maple for smoke.  When the internal was 155 I pulled them and put a foil tent on them to let them cool off in the kitchen.  When they were cool I put them in the fridge and the next day sliced some for breakfast and put the rest in cryopacks to freeze for meals in the future.  Here are some pics from earlier and yesterday Reinhard









Reinhard.... that stuff looks good enough to eat... 3 times a day....
post #15 of 18
That looks awesome ! icon14.gif
post #16 of 18

Looks great, Reinhard!  Home-cured and home-smoked Canadian Bacon with a couple of fried eggs is heaven for breakfast.  Yours looks nice and juicy too.  Great job!

 

Clarissa

post #17 of 18

Nice Job Reinhard!!!Thumbs Up

 

Looks Great next to the eggs!!:drool

 

 

Bear

post #18 of 18
Thread Starter 

Thanks everyone!!! Like I said before, I credit Pop's for his outstanding brine and this site for the many contributors who I look for ideas to make me a better friend to my smoker.  I've said many times that I'm more of a sausagehead and have been for over 40 years now.  Grilling is something I have done for many years as well.  However there is a difference between putting stuff in the smoker and the Art of smoking.  This is the site to learn that art from.  I'm beginning to love smoking now as much as making sausage.  They are both addicting and that's an addiction I believe once stricken with, will be something that will be with me till I meet the good Lord.  Reinhard

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