1st time CB

tropics

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• Sep 16, 2014

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Today Loins were on sale $1.99 picked up 2 . I took a small piece from the center for,Canadian Bacon. Read the 9 pages on pops brine, so I have a piece of meat that is 2 1/4 " thick at 1/4" a day that would give me 5 days pus 2 total 7 days. I injected the brine also, now my question is will the injecting make the curing time less?

pops  thanks for that great post and what you do to help everyone.

Pic sitting in the brine.

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• tropics
• Sep 16, 2014

Pic of the brine nice gold color.

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• tropics
• Sep 16, 2014

Thank for looking wish me luck.

Richie

 

• 

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oldschoolbbq

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• Sep 16, 2014

• #2

Ritchie, IMHO , no. I feel injecting only makes more places for the juices to escape

. Brining is enough , add any extra flavors you want during the soak

.

Have fun and . . .

 

pc farmer

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• Sep 16, 2014

• #3

Sounds good but, I had PM'ed pops about cb and he told me to go 10-14 days in the brine.

 

tropics

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• Sep 16, 2014

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Farmer thanks I will go the 12 days smoke it for the wifes B-Day.

Richie

 

themule69

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• Sep 16, 2014

• #5

It should be good. I need to make some more CB.

Happy smoken.

David

 

foamheart

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• Sep 16, 2014

• #6

If you follow Pop's instructions you'll never go wrong until you try to improve upon it. Pop is always spot on to start with, then we have to do it ten more times trying to improve upon it....LOL

 

disco

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• Sep 16, 2014

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I also follow Pop's instructions. I brine for 14 days although I do believe it is done sooner. It just is a case of better safe than sorry.

Disco

 

driedstick

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• Sep 16, 2014

• #8

Your wife will have a excellent b day with that as a meal, lucky gal. Good luck on the smoke and let us know. 

A full smoker is a happy smoker 

DS 

 

tropics

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• Oct 1, 2014

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Finally the day has arrived, my CB is in the smoker with 2 racks of Chicken Thighs. CB should be done in about another hour. Not using the mailbox today I have another mod for my MES40 will post separate on that.

Richie

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• tropics
• Oct 1, 2014

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• tropics
• Oct 1, 2014

 

dirtsailor2003

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• Oct 1, 2014

• #10

Well how'd it turn out? Where's the sliced pics????

 

tropics

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• Oct 1, 2014

• #11

Wrapped and resting til breakfast. Believe me I am anxious.

Richie

 

tropics

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• Oct 2, 2014

• #12

Turned out great, knife sliced for breakfast will machine slice and package later.Taste great Thanks Pops!!

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• tropics
• Oct 2, 2014

 

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• tropics
• Oct 2, 2014

Thanks for looking

Richie

 

brooksy

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• Oct 2, 2014

• #13

Yep that looks like some good cb or as our friends that share names with this scrumptious meat call it back bacon! Got a little hunk soaking in some brine right now.

 

dirtsailor2003

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• Oct 2, 2014

• #14

Looks great!!!

 

driedstick

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• Oct 2, 2014

• #15

 

woodcutter

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• Oct 2, 2014

• #16

Nice looking CB!

 

tropics

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• Oct 2, 2014

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Everyone thanks for the kind words. I owe it all to yous'. All the post with Qs and how to do it all inspiring. A big Thanks again to Pops.

Richie

 

crazymoon

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• Oct 2, 2014

• #18

Looks excellent, nice job !

 

disco

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• Oct 2, 2014

• #19

Great looking bacon. By the way, Canadian bacon is called back bacon in Canada. Go figure.

Disco

 

foamheart

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• Oct 2, 2014

• #20

Nice color, great looking Canadian Bacon, heh?

Congrats.

I usually will chunk some besides the slicing.........They are totally awesome in a bean pot. It doesn't matter which type bean. Butter beans, navy beans, green beans, labrador piles, etc. its good on anything.