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Ham Eye to Canadian Bacon A' La Bear (QView)

post #1 of 13
Thread Starter 

First off, here is an explanation from Pops about Ham Eye.

 

"Those are fresh pork leg eye of the rounds.  Very nice product, but they are actually labelled incorrectly - they are not "ham" eyes, inferring that they are a cured and smoked product, but fresh pork leg eye of the rounds.  If they had been cured and smoked, then they would be ham eyes. However, regardless, they look beautifully done and delicious!  Thank you for posting!"

 

I have been smoking these quite regularly and enjoy them.

http://www.smokingmeatforums.com/t/189583/ham-eye

 

We have a few in the freezer and I decided to try Canadian Bacon with these cuts using @Bearcarver's Step By Step.

 

I started these on July 20th with the proper amount of TQ and brown sugar. Using the calcs Bear provided, I figured minimum of 6 days. Each piece was basically 1lb and about 13/4 in thick.

Needing to wait for time to smoke they cured for 8 days. More info with the pics.

 

 

I used paper plates to weigh each piece and a sharpie as not to forget each one, then added the cure.

 

 

I pulled them out of the fridge on the 29th, checked the cure and fry test.

 

 

Salt was perfect. Added seasoning and back in to the fridge for pellicle.

I used CBP, Garlic Powder, Onion Powder, and a little Smoked Paprika.

I ended up starting the smoke at 7pm. Yep, gonna get a little late.

 

Since my Rec Tec will only go as low as 180, I cold smoked for 3hrs with the amnts as suggested by Bear. 

(AMNTS works great all the time Thank You! @TJohnson)

Then turned the RT on @ 180 and IT was 85. 10:30pm

1am I bumped the temp to 195. IT was 135

2am I hit an IT of 145, pulled, cooled a bit, then wrapped and back in to fridge.

 

 

After a couple of days in the fridge, I pulled it out and sliced it. Sliced well and tasted great.

 

Fantastic breakfast sandwich the next morning.

 

This stuff was fantastic and I will definitely be doing it again, next is belly bacon.

Thanks Bear for the super easy Step By Step!!

And thanks for looking!!

post #2 of 13

That looks good.  You have a mini step by step here yourself!

post #3 of 13

Smokin218R

 

Awesome looking CB :points:

 

Bears "Step by Steps" are great.

post #4 of 13
Thread Starter 
Quote:
Originally Posted by piratey View Post
 

That looks good.  You have a mini step by step here yourself!


Thank You! I'll leave the step by step to the pros.

 

 

Quote:
Originally Posted by twoalpha View Post
 

Smokin218R

 

Awesome looking CB :points:

 

Bears "Step by Steps" are great.


Thank You sir! Thanks for the point!

Bear sure makes it easy.

post #5 of 13

Fantastic Job, 218R !!!Thumbs Up

 

That looks so good!!:drool----------------------:points:

 

Might not be legal in MN----Too Tasty!!!:police2:

 

Thanks for the Shout out !!

 

 

Bear

post #6 of 13
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Fantastic Job, 218R !!!Thumbs Up

 

That looks so good!!:drool----------------------:points:

 

Might not be legal in MN----Too Tasty!!!:police2:

 

Thanks for the Shout out !!

 

 

Bear


Thank You very much!!

You and many others make it easy and build confidence to try new things.

Appreciate the points!

post #7 of 13
Great looking CB! Nice smoke!
post #8 of 13
Looks great I need to give it ago sometime!drool.gif:
post #9 of 13

I've never seen that cut of meat before.  Knowing how good it is from the loin, it is probably twice a good from a darker section of meat.

 

I used Bear's tutorial (and a lot of help from others) a few years ago, asked a bunch of questions, and started making CB.  The family thinks of it as a staple now.  If they go out to the freezer and can't find a hunk to slice up, then they let me know.  It's sort of like the "Mom, we're out of milk!" cry we hear when they go to get a bowl of cereal....

 

Good lookin' smoke.  Good step-by-step.  Looks like a great end result.


Edited by JaxRmrJmr - 8/12/15 at 6:55pm
post #10 of 13
Looks awesome. Points for you.

I like to cut some thicker for chops to.
post #11 of 13
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Great looking CB! Nice smoke!


Thanks Case! Still have the roadside on my list.Thumbs Up

 

 

Quote:
Originally Posted by b-one View Post

Looks great I need to give it ago sometime!drool.gif:


Thank you B! It was great. Emphasis on was. Need to do more soon.

post #12 of 13
Thread Starter 
Quote:
Originally Posted by JaxRmrJmr View Post
 

I've never seen that cut of meat before.  Knowing how good it is from the loin, it is probably twice a good from a darker section of meat.

 

I used Bear's tutorial (and a lot of help from others) a few years ago, asked a bunch of questions, and started making CB.  The family thinks of it as a staple now.  If they go out to the freezer and can't find a hunk to slice up, then they let me know.  It's sort of like the "Mom, we're out of milk!" cry we hear when they go to get a bowl of cereal....

 

Good lookin' smoke.  Good step-by-step.  Looks like a great end result.


Thank You! We really enjoy the cut.

Having the family really enjoy your food makes you proud!Thumbs Up

post #13 of 13
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Looks awesome. Points for you.

I like to cut some thicker for chops to.


Thank you Sir!! I really appreciate the kind words and points!

These cuts are a little small for chops, but I will try that with a full loin.

Bear actually warned me they might be tiny cuts. Still good, but small.

Here is a pic of a slice on a standard dinner fork.

 

:thumbsup: Hahaha!

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