Canadian bacon

goodysmeat

Newbie

Original poster

Dec 19, 2014

19

10

Troy mo

• Dec 28, 2014

• #1

I'm in about 4 days with pops brine curing some Canadian bacon today I decided to stir the meat around and felt one of the tenderloins and it felt kinda slimy is this normal? I injected it into it to get a OI and IO cure

 

zalbar

Fire Starter

Nov 25, 2012

56

12

Montreal, Canada

• Dec 28, 2014

• #2

It can be, wouldn't be worried about it. Generally that happens when there's too much sugar in the brine. You can get ropy strings of stuff that looks like snot.

 

goodysmeat

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Dec 19, 2014

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Troy mo

• Dec 28, 2014

• #3

Well I put 1 gal water 3/4 cup sea salt 1 cup white sugar 1 cup brown sugar the insta cure and a 1/2 teaspoon maple extract should i of chosen white or brown sugar??

 

pc farmer

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Feb 17, 2013

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Central Pa

• Dec 28, 2014

• #4

Nope, pops brine uses both white and brown sugar.

 

goodysmeat

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Dec 19, 2014

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Troy mo

• Jan 1, 2015

• #5

I am figuring to pull my loins out on Sunday morning this will be around a 10 day cure with the thickest being around 2-1/2 inches thick this should be long enough?? I am going to soak in fresh water for 30 minutes and let dry in fridge for a day or so and then go to the smoker.... What should I smoke at I have a mes 30 and have not been able to do the mailbox mod yet so is cold smoking out of the question or should in hot smoke it?? Thanks for any replies

 

goodysmeat

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Dec 19, 2014

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Troy mo

• Jan 5, 2015

• #6

image.jpg

• goodysmeat
• Jan 5, 2015

Smoked my CB today and tasted awesome

 

dirtsailor2003

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Oct 4, 2012

21,947

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Bend Oregon

• Jan 5, 2015

• #7

Looks tasty, Nice smoke! Now where's the sliced shots???

 

goodysmeat

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Dec 19, 2014

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Troy mo

• Jan 5, 2015

• #8

i am chilling in the fridge now... And will hand slice tomorrow evening will post a photo

 

goodysmeat

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Dec 19, 2014

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Troy mo

• Jan 8, 2015

• #9

http://www.smokingmeatforums.com/content/type/61/id/365088/width/200/height/400[/IMG

Here is a sliced pic!!

 

goodysmeat

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Dec 19, 2014

19

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Troy mo

• Jan 8, 2015

• #10

image.jpg

• goodysmeat
• Jan 8, 2015

 

starwars1138

Fire Starter

Sep 26, 2014

46

11

Near Atlanta

• Jan 30, 2015

• #11

So how did it taste and what temp did you end up smoking it at and w

 

goodysmeat

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Dec 19, 2014

19

10

Troy mo

• Feb 1, 2015

• #12

Tastes great to me.. The usual hammy taste tho... I smoked it at 120 for 4 hours with hickory then bumped it up to 200 till it reached 145 it then pulled and sat in the fridge for a day then sliced