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Canadian Bacon

post #1 of 18
Thread Starter 

Did this 2 weeks ago.

 

Cure/brined my loin with injection.

 

Smoked @ 170* until i got a meat IT of 145* Double wrapped and let sit on counter for couple hours, in the fridge and sliced next day. The indents you see are from the netting.

 

 

 

 

post #2 of 18

Great looking CB!

post #3 of 18

Rick nice job on the slicing 

 

Richie

post #4 of 18
Smoked and cure whole muscle ... Is that a first for you ?? I'm gonna have to check that out.... Nice job...icon14.gif
post #5 of 18
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Smoked and cure whole muscle ... Is that a first for you ?? I'm gonna have to check that out.... Nice job...icon14.gif


Might be a second or third for me. Lol

 

I just dont have time to post everything.

post #6 of 18
Thread Starter 

Thanks Y'all

post #7 of 18
Looks great,I'm hoping to do some one of these days!
post #8 of 18

Looks like you got it going on with that loin!

 

Love CB and I also love using netting for it!  

post #9 of 18

That looks great, I love doing it this way. I'm fresh out, so next time a loin goes on sale, I need to make some up. 

post #10 of 18
Wow nepas, that looks really good, well done.

I have two pork loins which I have divided into 5 pieces and is now curing in the fridge. What netting did you use for this, because I am think of using the same, but then cold smoke instead and then boil it just before serving. Will hot smoke a couple of them as well.
post #11 of 18

Nice Job, Rick!!Thumbs Up

 

Looks Mighty Tasty!!:drool----------------:points:

 

Usage:

With Eggs for Breakfast?

With Sides for Supper?

Sammies?

 

Or All of the above (Like me)? PDT_Armataz_01_22.gif

 

 

Bear

post #12 of 18
Looks great! It so happens I made up a couple of brines last night and will put the loins in this morning to start them off. If you don't mind how long was your in the brine? I know you also injected your, the recipe I have used four or five times has no injections but ten days brining time and 24 to 48 in the fridge before the smoke.

I'm just curious on other methods, yours looks great and it's telling me to get out of my chair and get it in the brine.
post #13 of 18
Quote:
Originally Posted by Alan123 View Post

Looks great! It so happens I made up a couple of brines last night and will put the loins in this morning to start them off. If you don't mind how long was your in the brine? I know you also injected your, the recipe I have used four or five times has no injections but ten days brining time and 24 to 48 in the fridge before the smoke.

I'm just curious on other methods, yours looks great and it's telling me to get out of my chair and get it in the brine.

Meats over 2" thick, it is best to also inject so the cure. salt etc. can get to the center in a short time....
post #14 of 18

That CB sure looks great!!!  I've just got done with mine last week.   Doesn't last long does it!!!:points:I agree with Dave about the injection.  I brine mine for 9 or 10 days.  Then let it stay in the fridge for a day and then smoke it.  {Pop's brine}.  Reinhard

post #15 of 18

Dang it that looks good!!! Nice job 

 

DS
 

post #16 of 18
Just finished my first CB sandwich from 1/3 loin I dry cured using Wades cure 1 recipe. Was a good lunch! Enjoy yours!
post #17 of 18

Great looking back bacon (that's what we call it here in Canada).

 

Points

 

Disco

post #18 of 18
Quote:
Originally Posted by Disco View Post
 

Great looking back bacon (that's what we call it here in Canada).

 

Points

 

Disco

  yeahthat.gif

 

Great looking bacon.  I'd eat that any day

 

:points:

 

Gary

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