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Canadian Bacon...Bear style

post #1 of 31
Thread Starter 
Here's two pork loins after curing for 10 days. Both were approximately 1 1/2" thick.

Special thanks to Bearcarver and his easy to follow step-by-steps. I've followed his steps to a "T" so far.



The thickest one was cut in half to check for cure penetration. They are soaking now, will do a fry test shortly. After that, they will rest in the fridge, uncovered overnight.

I will be using Maple pellets for tomorrow's smoke.
post #2 of 31
Thread Starter 
Salt fry test showed no salt flavor.


In the fridge until tomorrow, more to come.
post #3 of 31

Looks like a great start!

 

Al

post #4 of 31

I'm in

Richie

post #5 of 31
Thread Starter 
Well I woke up to a sheet of ice blanketing everything, but it sure is a pretty day.




I put the bacon in at 8 am. Since I had three pieces, I decided to experiment with one. Here's a piece brushed with maple syrup and coated with coarse ground pepper.
post #6 of 31

That's a nice view off your porch!

 

Sunny here today too, but no ice!

 

Al

post #7 of 31
Thread Starter 
Thanks Al. It's 30 degrees out but it feels like T-shirt weather after the cold snap we had.
post #8 of 31
Quote:
Originally Posted by Xray View Post

Thanks Al. It's 30 degrees out but it feels like T-shirt weather after the cold snap we had.

Almost 50* here, how long are you going to smoke it?

Richie

post #9 of 31
Thread Starter 
Quote:
Originally Posted by tropics View Post

Almost 50* here, how long are you going to smoke it?
Richie

I have it smoking at 180°, the IT is about 115°. So probably 6 or 7 hours total. I will pull the pieces when they hit 145 IT
post #10 of 31
Looking good xray! I got the ice too,looks like more to come!
post #11 of 31

Looking Good Xray!!!:drool

 

Everything's going Great !!Thumbs Up

 

My Son had to salt the Driveways this morning again.  Now it's 47°---Supposed to push 60° tomorrow.  I'll take it !!

 

Be Back......

 

:popcorn

 

Bear

post #12 of 31
Thread Starter 
Thank
Quote:
Originally Posted by Smokin Jay View Post

Looking good xray! I got the ice too,looks like more to come!

Thanks Jay! We're good on ice here. We have a heat wave the next two days!
Quote:
Originally Posted by Bearcarver View Post

Looking Good Xray!!!drool.gif

Everything's going Great !!icon14.gif

My Son had to salt the Driveways this morning again.  Now it's 47°---Supposed to push 60° tomorrow.  I'll take it !!

Be Back......

popcorn.gif

Bear

Same here, I had to salt the driveway this morning so my wife could get to work, now it's 50 degrees and mild.
post #13 of 31
Thread Starter 

The last of the Canadian bacon reached 145 IT. It took about 6 1/2 hours total. Now I will wrap them and rest in the fridge so I could slice them either Friday or Saturday afternoon.

They smell wonderful!
post #14 of 31
Quote:
Originally Posted by Xray View Post


The last of the Canadian bacon reached 145 IT. It took about 6 1/2 hours total. Now I will wrap them and rest in the fridge so I could slice them either Friday or Saturday afternoon.

They smell wonderful!

 

I can't quite smell them from here, but they certainly look Tasty!!:drool----:points:

 

Nice Job!! Thumbs Up

 

 

Bear

post #15 of 31
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

I can't quite smell them from here, but they certainly look Tasty!!drool.gif ----points.gif

Nice Job!! icon14.gif


Bear

Thanks Bear! And thanks for the points!!

Yeah, the wind was calm for a change. Usually, I fight the wind on all my smokes!

Can't wait to try them. Now the hardest part of my breakfast will be, do I choose CB or scrapple? Or why not both!!
post #16 of 31
Quote:
Originally Posted by Xray View Post


Thanks Bear! And thanks for the points!!

Yeah, the wind was calm for a change. Usually, I fight the wind on all my smokes!

Can't wait to try them. Now the hardest part of my breakfast will be, do I choose CB or scrapple? Or why not both!!


Definitely "BOTH" !!

 

Bear

post #17 of 31
Thread Starter 
Well the CB is sliced and vac sealed. It tastes delicious! I got 45 slices total.



This isn't going to last long at all. I'll have to make more soon. I noticed my food saver is still leaving a little bit of air in the bags. Im going to need to find a fix for this or purchase a new one ...bummer.
post #18 of 31
Quote:
Originally Posted by Xray View Post

Well the CB is sliced and vac sealed. It tastes delicious! I got 45 slices total.

This isn't going to last long at all. I'll have to make more soon. I noticed my food saver is still leaving a little bit of air in the bags. Im going to need to find a fix for this or purchase a new one ...bummer.

Slices look great !! :drool

 

Is your sealer sucking any juice across the sealing path.

In the past, I've had mine skip sealing where there was a trail from juices going across the seal strip.

 

Bear

post #19 of 31
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

Slices look great !! drool.gif

Is your sealer sucking any juice across the sealing path.
In the past, I've had mine skip sealing where there was a trail from juices going across the seal strip.

Bear

Thanks Bear!

The strip is dry when I vac seal, no juices are being pulled there. I would say it removes 85-90% of the air. The food saver was my late grandfather's. It is the first one I ever owned and it always seemed to work fine. I just don't know if there's a simple fix or if it's a sign that it's getting ready to crap the bed .
post #20 of 31
Quote:
Originally Posted by Xray View Post


Thanks Bear!

The strip is dry when I vac seal, no juices are being pulled there. I would say it removes 85-90% of the air. The food saver was my late grandfather's. It is the first one I ever owned and it always seemed to work fine. I just don't know if there's a simple fix or if it's a sign that it's getting ready to crap the bed .


LOL---That thing I mentioned is "All I Got".

 

Maybe it's just getting tired.  I don't work so good any more either.

 

 

Bear

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