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Applewood smoked Canadian Bacon - Q-View

post #1 of 13
Thread Starter 

A month or so ago, following Bearcarver's great how-to thread, I made a batch of Canadian Bacon with Hickory smoke. Turned out great, everyone loved it, needed more. Smoked a good sized batch again yesterday, this time with apple wood, and some also encrusted with black pepper.

 

Here's the Q-view and dialog for your viewing pleasure!

 

Trimmed and cured the loins per Bearcarver's instructions, with brown sugar and Morton's TQ. Left them about 10 or 12 days.

 

Rinsed, dried, and set out to develop the pellicle while getting the smoker up to heat. The two on the right of the photo were encrusted with course ground black pepper, at my wife's request.

 

 

 

Once up to temp (140F), I put the racks into the smoker, and set my temp probes. The Auber PID controller does an outstanding job of dialing in a temp and keeping it rock solid there.

 

 

 

Brought up to an internal temp of 100F, then bumped the smoker temp to 160F and applied 3 hours of apple wood smoke. IT was 133F at the end of the smoke. Bumped temp to 180F and ran until an internal temp of 145F. 

 

This is what I saw when I opened the door at the end of the smoke:

 

 

 

Brought those racks in to cool down before putting in the fridge for a day:

 

 

 

After resting for the day, pulled them and sliced them up by hand. GOTTA get a slicer some day...

 

 

 

 

Packaged up in 8 to 10 ounce lots to be ready for storage/distribution to the people. There is also about a pound of end cuts. Last time, we made bean and bacon soup with these bits. Bet you a paycheck that's what my lovely bride will want to do again. I'm not complaining!

 

 

 

 

OBVIOUSLY, apple wood is used for bacon for a reason. This stuff is great! Nice, mellow, sweet flavor. The peppered one is sweet and hot. Both smell amazing. I'm sure I'll do this one again.

 

Thanks for checking this out!

post #2 of 13

That's some good lookin stuff. I am also currently enamored with apple wood also, I like hickory and apple or pecan and apple. I have andouille in the smoker and its smoking with pecan apple.

 

Also, I have got to say that no matter how important we always say the pellicle is with fowl, a good pellicle is always most obvious with pork. It can make a good smoke look great and a great smoke over the top.

 

Don't forget the buttered English muffin, Canadian bacon, a jumbo large egg sandwich, where the yolk is still slightly runny...... My mouth just started watering, I swear! I am thinking we should call it an American egg, then we'd really be multi cultural! LOL

 

Great job!

post #3 of 13
Great looking CB!

POINTS!
post #4 of 13
That is some great looking cb. Nice knife skills too.

Points from me.
post #5 of 13
Looks great! When should we expect the CB to ship out?biggrin.gif
post #6 of 13

Great looking CB.  I will have to try straight apple wood the next time I smoke some. 

post #7 of 13

Awesome looking CB!

 

Color is great!

 

Points to you!

 

I have a loin in the fridge curing right now, we like the pepper coating too.

 

Al

post #8 of 13
Thread Starter 

First off, thanks everyone for the comments and the points! This is a pretty cool community. 

 

 

 

Quote:

Originally Posted by Foamheart View Post
 

That's some good lookin stuff. I am also currently enamored with apple wood also, I like hickory and apple or pecan and apple. I have andouille in the smoker and its smoking with pecan apple.

 

Also, I have got to say that no matter how important we always say the pellicle is with fowl, a good pellicle is always most obvious with pork. It can make a good smoke look great and a great smoke over the top.

 

Don't forget the buttered English muffin, Canadian bacon, a jumbo large egg sandwich, where the yolk is still slightly runny...... My mouth just started watering, I swear! I am thinking we should call it an American egg, then we'd really be multi cultural! LOL

 

Great job!

 

Yeah, Foam - your andouille thread has me thinking about making up a batch according to NOLA's recipe. Made some a while back that is more like a cajun-spiced kielbasa than a real andouille. Tastes great, but needs the texture that it looks like yours will  have. Thanks for the nudge!

 

As for the pellicle, yeah, can definitely make or break a good smoke. Had that same discussion (while eating a couple of slices of this CB, actually!) with a buddy of mine who is just starting to cure his own meats.

 

That muffin with the CB and over medium cooked egg is going to be breakfast tomorrow morning, along with a nice, tall cup of Yirga Cheffe that another friend roasted up for me just past the second crack - a nice, balanced medium-roast coffee. Since I'm in Wisconsin, cheese will HAVE to be added to the American Egg recipe... Sounds like an awesome morning.

 

 

Quote:
Originally Posted by c farmer View Post

That is some great looking cb. Nice knife skills too.

 

Gotta keep it sharp! Re-steeled it before each hunk-o-meat. 

 

Quote:
Originally Posted by b-one View Post

Looks great! When should we expect the CB to ship out?biggrin.gif

 

Thanks! Wish I could...

post #9 of 13

That's just Beautiful, Ragnar!!:drool

 

I knew you needed a bigger batch!!Thumbs Up

 

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

 

Glad everybody Likes It !!

 

 

Bear

post #10 of 13

Nice job on the CB 

Richie

post #11 of 13
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

That's just Beautiful, Ragnar!!:drool

 

I knew you needed a bigger batch!!Thumbs Up

 

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

 

Glad everybody Likes It !!

 

 

Bear

 

Thanks, Bear! It's a huge hit, pretty easy, and very economical. Bet I make a batch every 2-3 months. The first batch with hickory was great. I like the apple slightly better. The pepper was a nice touch, but glad I didn't do the whole batch. Going to have to try a couple of other things, too... maybe maple or honey? 

 

 

Quote:
Originally Posted by Foamheart View Post
 

Don't forget the buttered English muffin, Canadian bacon, a jumbo large egg sandwich, where the yolk is still slightly runny...... My mouth just started watering, I swear! I am thinking we should call it an American egg, then we'd really be multi cultural! LOL

 

 

 

 

... and it was awesome! Warmed up a couple of pepper-crusted CB, fried up an egg, sprinkled the cheese, toasted the muffin, and added a hint of real butter underneath (so the cheese would stick). Might do this again for breakfast in the morning! Heh... who am I kidding... this IS breakfast again in the morning!

post #12 of 13
Quote:
Originally Posted by Ragnar View Post

 

 

 

 

... and it was awesome! Warmed up a couple of pepper-crusted CB, fried up an egg, sprinkled the cheese, toasted the muffin, and added a hint of real butter underneath (so the cheese would stick). Might do this again for breakfast in the morning! Heh... who am I kidding... this IS breakfast again in the morning!

 

There is something about that runny yolk that brings it all together,,,, You hate yourself for it being so messy but it tastes soooooo good!

post #13 of 13
Quote:
Originally Posted by Ragnar View Post
 

 

Thanks, Bear! It's a huge hit, pretty easy, and very economical. Bet I make a batch every 2-3 months. The first batch with hickory was great. I like the apple slightly better. The pepper was a nice touch, but glad I didn't do the whole batch. Going to have to try a couple of other things, too... maybe maple or honey? 

 

 

Yup You're Hooked Now!!

 

That's why I tell people I'm not a good guy to ask what wood to smoke with, because I use Hickory about 95% of the time. I'm in a Hickory Rut !!

 

Good luck with the Maple. I tried Maple in a number of ways, and never got enough flavor to make it worth the cost of the Real Maple Syrup. Tried Maple Sugar too---Same results.

 

 

Bear

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