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Canadian Bacon

post #1 of 6
Thread Starter 
So Father's Day decided to fill up the smoker. Canadian bacon on top.
6+ lb pork loin, trimmed and cut in half
1+ gallon of water brought to a boil with
2 TBSP of peppercorns
1 1/3 cups of Morton's Tender Quick
3 tsp of garlic oil
3 bay leaves
1 TBSP of homemade "KC" type rub mix
1 1/3 cup brown sugar
1 shot of gin, throw all in the mix and give a good stir. Cool to room temperature and place loins in covered for seven days, eight days in my case secondary to work schedule.
Rinsed several times and placed in cold clean water for 1/2 hour prior to smoking.
Placed in 225 degree smoke for approximately 4 hour to an internal temp of 145 degrees Fahrenheit.
In Smoker

Pulled from smoker

Rested overnight in the fridge and then sliced up with our new Cabelas smoker

Very good, enjoyed cooked, in sandwiches, very tasty
post #2 of 6
CB is on my list one of these days,yours looks great!
post #3 of 6
Thread Starter 
Forgot to add that this was smoked with pecan and hickory
post #4 of 6
Looks really good, acres! I've been doing TQ Canadian Bacon for the Mrs for a while now, but with only the basic rub/cure and have never smoked it. She fries it up as fast as I can make it LOL! I may give this a try next time...🙂

post #5 of 6
Thread Starter 
I fried up a chunk before smoking, to check for flavor, see if it needed more salt, etc. I would say the smoking adds a depth of flavor and enhances the brown sugar flavor. Thanks for looking.
post #6 of 6

Nice job on the CB!


Looks delicious!



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