Canadian Bacon (Step by Step—2015)

gary s · Dec 13, 2015

Man those are plumb Purdy

Gary

kanata smoker · Dec 13, 2015

I'm from Ontario, Canada, and so jealous... the price of your pork is soooooo cheap!! Wow!!

Here's a few pics of my first tries at bacon.... simple, pork belly cure, and then a maple sugar coating, and smoked with Pecan and Hickory. The last photo was a try with some small pieces of pork belly, and then did a mix of coatings... molasses and pepper, maple syrup, and dark brown sugar.... all worth the effort.

Anyway, off to cure another belly....No snow here... life is wonderful!!!!

Bacon Before Smoker.jpg

kanata smoker
Dec 13, 2015

Bacon After Smoker.jpg

kanata smoker
Dec 13, 2015

Three Types of Bacon.jpg

kanata smoker
Dec 13, 2015

Bearcarver · Dec 13, 2015

All looks Great, Kanata!!!

You should start a Thread of your own, so all can see it.

But first you should stop in at Roll Call, and introduce yourself so All can give you a proper Welcome on your thread.

Bear

yeroc · Dec 30, 2015

Bear,

This looks great. Thanks for the step by step. Question for you about the ending temperature of 145. Does the bacon still need to be cooked again whenever used or is it safe to eat as is?

I really want to make this soon - as soon as I can gather the ingredients.

sbishop · Dec 30, 2015

If you pull it at 145 it is safe to eat. Remember it will go up a few degrees after taking it out of the smoker. I pull mine just under 140 but I fry mine up just a bit.

Good luck

Sbishop

Bearcarver · Dec 30, 2015

Yeroc said:
Bear,

This looks great. Thanks for the step by step. Question for you about the ending temperature of 145. Does the bacon still need to be cooked again whenever used or is it safe to eat as is?

I really want to make this soon - as soon as I can gather the ingredients.

Like sBishop said, it's safe to eat at 145° IT. You could eat it cold then or just warm it up a little.

I pull it between 145° and 150° to be sure all of the pieces got to 145°.

There isn't much carry-over when we smoke at low temps.

Bear

yeroc · Jan 2, 2016

Thanks for the replies, Bear and sBishop. Now I just need to get my hands on some Tender Quick and I'm in business.

Bearcarver · Jan 3, 2016

Yeroc said:
Thanks for the replies, Bear and sBishop. Now I just need to get my hands on some Tender Quick and I'm in business.

Check your Grocery stores---Should be near the Morton Salt, if the store has any.

It's expensive on the web, and so is the shipping.

Also: This doesn't often work too good, but this link is supposed to be a "Store Locator" for TQ:

http://www.mortonsalt.com/for-your-home/where-to-buy

Bear

pignut hickory · Jan 17, 2016

Thanks for Canadian Bacon (step by step) It looked so good..

I just joined the Forum today..and Canadian Bacon is what I want to smoke..I have two questions..

1) Did the internal meat thermometer stay in meat while cooking ??

2) has anyone used step by step with out using sugar ??

Bearcarver · Jan 17, 2016

pignut hickory said:
Thanks for Canadian Bacon (step by step) It looked so good..

I just joined the Forum today..and Canadian Bacon is what I want to smoke..I have two questions..

1) Did the internal meat thermometer stay in meat while cooking ??

2) has anyone used step by step with out using sugar ??

Thank You PH !!

1) Yes I leave the Meat Probe in the meat until I pull the meat from the smoker. If I have multiple pieces of meat, I check them all with my Instant Therm too.

2) You can use less Sugar, but if you eliminate the sugar, the end product could be too Salty. Sugar counteracts the salt in the TQ.

Bear

pignut hickory · Jan 17, 2016

Thanks Bear

I always try to cut sugar if possible..do you think I can cut it in half ?? or what would you suggest ?

Bearcarver · Jan 17, 2016

pignut hickory said:
Thanks Bear

I always try to cut sugar if possible..do you think I can cut it in half ?? or what would you suggest ?

On this Step by Step I used 2 tsp of Brown Sugar per pound of meat.

I have used as much as 1 TBS (3 tsp), and as little as 1 tsp.

Try 1 tsp, but I wouldn't go any less.

And then make sure you do the Salt-Fry test after curing in case it needs a little soaking.

Bear

pignut hickory · Jan 19, 2016

Hello Bear

Question about meat probe.??

I would like to know the brand of your meat probe ,if you are sharing..

Bearcarver · Jan 19, 2016

pignut hickory said:
Hello Bear

Question about meat probe.??

I would like to know the brand of your meat probe ,if you are sharing..

My Digital Wireless is a Maverick ET-732---Have it for 5 years & I love it !!!

Bear

pignut hickory · Jan 19, 2016

Bear...That sort of looks complicated ..I have a LEM meat grinder that I really like ..but now I want a meat slicer any suggestions..looked at lots of them yesterday hard to decide.. what kind are you using ?

Bearcarver · Jan 19, 2016

pignut hickory said:
Bear...That sort of looks complicated ..I have a LEM meat grinder that I really like ..but now I want a meat slicer any suggestions..looked at lots of them yesterday hard to decide.. what kind are you using ?

The Maverick ET-732 isn't complicated at all. Very Simple or I wouldn't use it. The ET-733 is more complicated, which is why I got the ET-732 (Actually I have 2 sets of "ET-732" for multiple meats).

As for the slicer----I don't actually have one----I share my Son's slicer with him. It's small, but I love it, and it does everything I ask of it. It's a "Chef's Choice International #645".

Bear

pignut hickory · Jan 21, 2016

Good Morning Bear

making sausage..I have been making pan sausage for years now and like this recipe ..

Jimmy Dean

Regular
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon rubbed dried sage
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon ground coriander
1/4 teaspoon MSG (such as Accent Flavor Enhancer)

Hot
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon rubbed dried sage
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon ground coriander
1/4 teaspoon MSG (such as Accent Flavor Enhancer)

Maple
16 ounces ground pork
3 tablespoons maple-flavored syrup
1 teaspoon salt
1/2 teaspoon MSG (such as Accent Flavor Enhancer)
1/4 teaspoon ground coriander

I like the hot..Question ? 1)Do you think I could use the same recipe to stuff except changing the regular salt to TQ and smoke it . ??

........................................2) And would it need a curing time ??

Bearcarver · Jan 21, 2016

Hot
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon rubbed dried sage
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon ground coriander
1/4 teaspoon MSG (such as Accent Flavor Enhancer)

I like the hot..Question ? 1)Do you think I could use the same recipe to stuff except changing the regular salt to TQ and smoke it . ??

........................................2) And would it need a curing time ??

You would have to get rid of any Salt in your recipe, and add 1/4 ounce (1/2 TBS) per pound of ground meat.

I personally would ditch the MSG Accent too.

I would also add 1 ounce of ice water per pound of meat.

Bear

pignut hickory · Jan 22, 2016

Thanks Bear...

I did some research on accent and will ditch it..and will add water...Is there a curing time on stuffed sausage ??..and what kind of smoker do you have ??

Bearcarver · Jan 22, 2016

pignut hickory said:
Thanks Bear...

I did some research on accent and will ditch it..and will add water...Is there a curing time on stuffed sausage ??..and what kind of smoker do you have ??

They tell me you can smoke it right away, but I like to smoke it the next day.

I'm in no hurry.

I use an MES 40.

Bear

Canadian Bacon (Step by Step—2015)

Gone but not forgotten. RIP

Newbie

Gone but not forgotten RIP

Newbie

Smoke Blower

Gone but not forgotten RIP

Newbie

Gone but not forgotten RIP

Fire Starter

Gone but not forgotten RIP

Fire Starter

Gone but not forgotten RIP

Fire Starter

Gone but not forgotten RIP

Fire Starter

Gone but not forgotten RIP

Fire Starter

Gone but not forgotten RIP

Fire Starter

Gone but not forgotten RIP

Similar threads

Hot Threads