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Canadian Bacon

post #1 of 7
Thread Starter 

Hello smoked some Canadian Bacon in the Masterbuilt this weekend.  It was several medium sized pork butts.  Dry brine with TenderQuick for 8 days in the fridge.  I soaked them for 3 hours and they came out a little less salty.   Good hammy flavor.  I ran out of daylight so the last photo was taken the next day with the bagged CB already frozen.  Still learning how to insert photos so hope I get them right. 

post #2 of 7
Looks like your set for awhile!
post #3 of 7
Thread Starter 


Well you are right.  I ended up with 18 medium size bags, ha!

post #4 of 7

It looks like very tasty bacon, however it's not Canadian bacon, it's buckboard bacon.

 

Canadian bacon is made from pork loin, buckboard bacon is made from pork butt.

 

Doesn't really matter though, both are very good & yours looks fantastic.

 

I tried to give you points, but it seems that I'm over my limit.  :th_crybaby2:

 

Great job!

 

Al

post #5 of 7
Quote:
Originally Posted by Fanci View Post
 

Hello smoked some Canadian Bacon in the Masterbuilt this weekend.  It was several medium sized pork butts.  Dry brine with TenderQuick for 8 days in the fridge.  I soaked them for 3 hours and they came out a little less salty.   Good hammy flavor.  I ran out of daylight so the last photo was taken the next day with the bagged CB already frozen.  Still learning how to insert photos so hope I get them right.  

 

 

 

 

Looks Great, Fanci!!!:drool------------------:points:

 

I think some of that Meat was Pork Loin, because the slices in the tray look like Canadian Bacon to me.

 

Bear

post #6 of 7
Thread Starter 

Hi Al and Bear,

Yes, you are right.  It is buckboard bacon from small - medium sized pork butt; however, it was very lean.  It might have been some loin.  When I finished it looked like Canadian bacon.   So that's why I called it that.   Today I added some to a pizza; it was great.  Thank you for your observation.  I'm enjoying learning as I go. 

post #7 of 7
Quote:
Originally Posted by Fanci View Post
 

Hi Al and Bear,

Yes, you are right.  It is buckboard bacon from small - medium sized pork butt; however, it was very lean.  It might have been some loin.  When I finished it looked like Canadian bacon.   So that's why I called it that.   Today I added some to a pizza; it was great.  Thank you for your observation.  I'm enjoying learning as I go. 


Either one is Great on Pizza.

Personally I prefer the BBB with Eggs, and it's a hard decision which one is best for other things. They're both Awesome!!

 

You should be in good shape for a little while---Keep up the Good Work!!

 

 

Bear

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