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Just smoked 1st Canadian Bacon. Some questions?

post #1 of 10
Thread Starter 
Made this with Pop's Brine. Let it chill in the fridge for a couple of days uncovered before I smoked it. Smoked it at about 225 with a mix of pellets in AMNPS. Took about 3 hours to get to 145. Well here it is :


I had to try a piece and it tastes great.

Now for my questions:

Saw this small greenish spot towards the bottom. Anyone know what that is? Is it safe to eat?



Does Canadian bacon need time to mellow in the fridge like belly bacon or can I just slice and eat tomorrow?

Don't have much experienxe with Canadian bacon other than the occasional eggs Benedict at a reatstaurant. How do you all use it?

Thanks again for all your help?
post #2 of 10
How deep does it go? Can you cut it out?

I woiuldn't worry about it, but thats me.

We use cb the same way we use belly bacon.
post #3 of 10
Is the spot on the top of it? Might be cresote?
post #4 of 10
Thread Starter 
Quote:
Originally Posted by c farmer View Post

How deep does it go? Can you cut it out?

I woiuldn't worry about it, but thats me.

We use cb the same way we use belly bacon.

Thanks for the quick response. Not sure how I would cut it out. I will slice the whole loin in half and see if it's allthe way through before I think about cutting it out.
Quote:
Originally Posted by inkjunkie View Post

Is the spot on the top of it? Might be cresote?

Thanks! The spot is actually on the bottom.
post #5 of 10
Oh, I let it rest for a couple days in the fridge wrapped in plastic then slice.
post #6 of 10
Thread Starter 
Cut it in half.

No greenish spot. I will let it chill for a day or so and then slice. Do I leave it In the fridge covered or uncovered?
post #7 of 10
I wrap in plastic.
post #8 of 10
Thread Starter 
Well I let it chill in the fridge for a couple of days and sliced it up today!



Seen a lot of discussion about the flap when using home slicers and I can't think of who suggested it right now, but they nailed it when they said putting too much pressure on the meat against the blade makes the flap happen. I just slowed it down and put minimal pressure and it sliced beautifully even with no flap of meat.

Vaccuum packed it in 1/4 pound packages for future consumption and gifting to my carnivorous friends and family.

Thanks again to everyone on this site for the help and advice!

-Chris
post #9 of 10

On some of the pictures it looks like a hole by chance is that where your meat probe was put in.

 

Gary

post #10 of 10
Thread Starter 
Quote:
Originally Posted by garyinmd View Post

On some of the pictures it looks like a hole by chance is that where your meat probe was put in.

Gary

Yep! That's from the maverick probe
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