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Canadian Bacon Rings - Your thoughts?

post #1 of 17
Thread Starter 

I am currently curing 16lbs of pork loins for Canadian Bacon, which usually comes out fantastic.  Under the recent influence of a few beers, I started to consider grinding some of the CB, adding cheese, and stuffing it in to trail bologna rings, then smoking.  I'm guessing that I would need to add some NFDM and maybe a little liquid to give it that trail bologna/summer sausage consistency.  It will already be cured and flavored so I don't think I need to add anything else.  

 

Am I missing something here on this technique?  Anything else I should add?  ECA?

 

Thank you for your thoughts!

post #2 of 17

Cool idea.  I like the idea of the smaller, sliceable pieces.

 

You may need a stronger binder, I don't know.  You are basically trying to make chopped & formed ham.

 

Hot smoking, or cold smoking?

 

I would try small batches until you get it right.

 

Don

post #3 of 17

The dry milk can't hurt. What you are making is not that far off from Polish Krakowska. I cut the light color loin meat in 1/2" cubes and fine grind the dark meat and fat, no other binder. Mix all vigorously until very sticky, stuff and smoke to 145-150. Grinding all the meat will give a finer texture...JJ

post #4 of 17
Thread Starter 

Thanks DonR and Chef JimmyJ.  I'm excited to try this and will post results after it's done.

 

Cheers!

post #5 of 17

Do a medium grind, add 3T nfpdm, 1.5 T black pepper and stuff away. Do a 5lb batch 1st, skip the eca.

post #6 of 17

Sounds like a good plan,,,I'm in 

 

DS

post #7 of 17
Watching this one. I have a 4 lb slab of cured bellie to use.
post #8 of 17
Thread Starter 

c farmer,  my cure will be finished next weekend and I will update you as soon as the rings are smoked!!

post #9 of 17

JFJ, I'm in ! :popcorn

post #10 of 17
Thread Starter 

Success!  Ham and cheese in a trail ring; very pleased with how it turned out (plus, the wife loves it and is already concerned about how much I intend to give away to friends!!!!!)

 

A few pics of the process:

 

The cured pork loins - Canadian bacon - after 10 days:

 

 

Ground and cheddar cheese added:

 

 

Stuffer ready to go:

 

 

Rings ready for the smoker:

 

 

Fry Test:

 

 

Rings smoked and ready for vac seal:

 

 

 

The other half of the cured CB:

 

 

This year's garlic, some of which will go into my next venison summer sausage chubs real soon:

 

 

 

Thanks to all who weighed in with guidance last week - you are all amazing partners in this smoking gig we have going on here!!!!!!

 

Cheers!

post #11 of 17
Quote:
Originally Posted by jfsjazz View Post
 

Success!  Ham and cheese in a trail ring; very pleased with how it turned out (plus, the wife loves it and is already concerned about how much I intend to give away to friends!!!!!)

 

A few pics of the process:

 

The cured pork loins - Canadian bacon - after 10 days:

 

 

Ground and cheddar cheese added:

 

 

Stuffer ready to go:

 

 

Rings ready for the smoker:

 

 

Fry Test:

 

 

Rings smoked and ready for vac seal:

 

 

 

The other half of the cured CB:

 

 

This year's garlic, some of which will go into my next venison summer sausage chubs real soon:

 

 

 

Thanks to all who weighed in with guidance last week - you are all amazing partners in this smoking gig we have going on here!!!!!!

 

Cheers!

Dang it man that cut shot looks flipping great - Awesome snausages you have there =POINTS 

 

DS
 

post #12 of 17
Looks great!

POINTS!!!!
post #13 of 17
Quote:
Originally Posted by jfsjazz View Post
 

Success!  Ham and cheese in a trail ring; very pleased with how it turned out (plus, the wife loves it and is already concerned about how much I intend to give away to friends!!!!!)

 

They never understand why you run out of the good stuff and have to eat that which is not quite as good. LOL I mean who wants to bragg about just good sausages when you can bragg about the great stuff! LOL

 

Great looking stuff.

post #14 of 17
Looks like you've invented a new sausage, jazz! I've been doing TQ CV for the Mrs for a while and it's super easy. I'm definitely going to try this. I even have the hi temp cheddar in the cheese fridge 😊

points.gif

Dan
post #15 of 17
Quote:
Originally Posted by SmokeyMose View Post

Looks like you've invented a new sausage, jazz! I've been doing TQ CV for the Mrs for a while and it's super easy. I'm definitely going to try this. I even have the hi temp cheddar in the cheese fridge 😊

points.gif

Dan
Sorry about the CV. I meant CB. I'm not really good at finger typing on a tablet....
post #16 of 17
That looks great,just a small cooler box and ice packs you could send some to me I'm in a neighboring state.:biggrin
post #17 of 17
I gotta give this a go.
Looks great, points to you.

Ed
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