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Canadian Bacon-lot's of qview - Page 2

post #21 of 39
Looks great, Al! I've been making it for a while now (TQ in vac-seal) and the Mrs goes through it as fast as I can cure it. I like the pepper treatment, but the smoking might be too much for her. I'm going to try coating with pepper while curing next time. Thanks for the great idea!

points.gif

Dan
post #22 of 39
Thanks for reminding me I have to get a couple of loins in the cure this weekend those sandwiches look awesome.
post #23 of 39
Thread Starter 
Quote:
Originally Posted by SmokeyMose View Post

Looks great, Al! I've been making it for a while now (TQ in vac-seal) and the Mrs goes through it as fast as I can cure it. I like the pepper treatment, but the smoking might be too much for her. I'm going to try coating with pepper while curing next time. Thanks for the great idea!

points.gif

Dan

 

 

Thanks Dan!

I don't know why I don't just cure the whole loin, because Judy & I love CB. For us the pepper really makes it. Hope you like it too.

Thank you for the point

 

Al

 

Quote:
Originally Posted by murraysmokin View Post

Thanks for reminding me I have to get a couple of loins in the cure this weekend those sandwiches look awesome.

 

Thanks Murray,

Canadian bacon is so easy to make & tastes so good & is sooo cheap.

I think I paid $1.18 per pound for that loin. 

 

Al

post #24 of 39
It is amazing how good it is and how easy it is to make, after I made it the first time I couldn't believe it. Will never pay for it ever again.
post #25 of 39

 Making everything you could make yourself is awesome . Looks great !

 

I bought some 51/2 " roll netting for mine . Packs it up like a small ham . Would fit that home made muffin perfect . :points:

post #26 of 39

AL that looks awesome. I would never get away with putting the pepper on (wife would kill me). 

 

that is one great looking breakfast sandwich.

 

Link

post #27 of 39

  Great Job..But It's "Back Bacon" not Canadian Bacon..:29:..:canada-flag-68:

post #28 of 39

As always Al, your killin it!

 

post #29 of 39

Necessity is the mother of invention  multitasking. I love those egg rings!

 

Great looking sandwich.

post #30 of 39
Quote:
Originally Posted by DelBBQ View Post
 

  Great Job..But It's "Back Bacon" not Canadian Bacon..:29:..:canada-flag-68:

 

To Canadians it is...    To Americans, it's Canadian Bacon.... EH !!!

post #31 of 39
Thread Starter 
Quote:
Originally Posted by chopsaw View Post
 

 Making everything you could make yourself is awesome . Looks great !

 

I bought some 51/2 " roll netting for mine . Packs it up like a small ham . Would fit that home made muffin perfect . :points:

 

 

Thank you,

That's a great idea. Next time I'm going to try that.

Thank-you for the point.

 

Al

 

Quote:
Originally Posted by link View Post
 

AL that looks awesome. I would never get away with putting the pepper on (wife would kill me). 

 

that is one great looking breakfast sandwich.

 

Link

 

Thanks Link,

We put pepper on everything.

 

Al

 

Quote:
Originally Posted by DelBBQ View Post
 

  Great Job..But It's "Back Bacon" not Canadian Bacon..:29:..:canada-flag-68:

 

 

Thank you,

Doesn't matter what you call it, it's good stuff!

 

Al

 

Quote:
Originally Posted by redheelerdog View Post
 

As always Al, your killin it!

 

 

Thanks Red,

I appreciate the compliment!

 

Al

 

Quote:
Originally Posted by Foamheart View Post
 

Necessity is the mother of invention  multitasking. I love those egg rings!

 

Great looking sandwich.

 

Thanks Kevin,

Yea the ball jar rings really work good. I guess I could be more professional & get egg rings, but for now these work well & I have a ton of them.

 

Al

 

Quote:
Originally Posted by DaveOmak View Post
 

 

To Canadians it is...    To Americans, it's Canadian Bacon.... EH !!!

 

Thanks for clarifying that Dave, I've never heard it called back bacon before. I guess I'm too far from Canada.

 

Al

post #32 of 39
Quote:
Originally Posted by SmokinAl View Post

 

Thanks Kevin,

Yea the ball jar rings really work good. I guess I could be more professional & get egg rings, but for now these work well & I have a ton of them.

 

Al

 

I gotta know, do you have to unscrew the eggs to get 'em out?

post #33 of 39
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

 

I gotta know, do you have to unscrew the eggs to get 'em out?

 

 

Your too much, Dude!

 

I wish I had a clever comeback, but I got nothing!

 

Al

post #34 of 39
Quote:
Originally Posted by SmokinAl View Post

 

 

 

I used Pop's brine with 2 TBS cure#1 instead of one. I injected as much cure into the loin as it would take.

 

 

 

Just curious Al why you used 2T instead of 1?

post #35 of 39

Looks great Al. Looks TOO GOOD! Not sure I would have been able to give the wife one!...JJth_anim_burp.gif

post #36 of 39
Thread Starter 
Quote:
Originally Posted by PipelineGypsy View Post
 

 

Just curious Al why you used 2T instead of 1?

 

For me I think Pop's brine is a little too weak. Safety wise you are allowed 5 T per gallon, so I usually use 2, sometimes 3 if I want it to cure a little faster.

 

Al

 

 

 

Quote:
Originally Posted by Chef JimmyJ View Post
 

Looks great Al. Looks TOO GOOD! Not sure I would have been able to give the wife one!...JJth_anim_burp.gif

 

 

Thanks JJ!

 

I'm not saying nothing!

 

Al

post #37 of 39
Quote:
Originally Posted by c farmer View Post
 

Great thread.  

 

That's one hell of a sammie.


dang right it is....wow...Judy you are one lucky lady to  have Al ...good chef. Hats off and a bow.

 

HT

post #38 of 39
Thread Starter 
Quote:
Originally Posted by Hoity Toit View Post
 


dang right it is....wow...Judy you are one lucky lady to  have Al ...good chef. Hats off and a bow.

 

HT

 

Thanks HT!

 

I really appreciate it.

 

I'm pretty lucky to have Judy too.

 

We make a good team!

 

Al

post #39 of 39

I didn't realize you pulled the CB at 140F. I would have messed it up, but this is now on my to do list!  I love some CB.

 

My company is moving into a new office and I was thinking about taking my flat top out there the first morning we move in and making cook-to-order breakfast for everyone as they came in.  This would be the icing on the cake!

 

Definite points!!!

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