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First Canadian Bacon - Page 2

post #21 of 39
my first thought on CBP, is 1/4 tsp per pound.......just a guess thou....that would make it rather.....peppery.....granted, you do cold water soak first......so a bit of CBP to cover just before the smoke would be good..... PDT_Armataz_01_12.gif
post #22 of 39
Thread Starter 
Here is an update:

9:00 a.m. into the smoker

The directions say place in smoker at 150° for one hour, no smoke. Then increase to 200° with smoke.

The lowest I can get my smoker is 165°. So that will just have to do. I really don't see a problem with this.
post #23 of 39
Thread Starter 
Caution: Have a drool rag handy PDT_Armataz_01_28.gif

Here is the one I took to an internal of 140° for skillet frying.

And a few pictures of the Bacon sliced

In the skillet to finish it off for a long awaited snack.

post #24 of 39
Dude, you got my mouth watering.

Mine goes in the smoker in the morning.
post #25 of 39
Thread Starter 
Good luck Roger. If it is your first Canadian Bacon, you will love it. It took about 4 hours for the loin I took to 140°, and about 5½ hours for the loin taken to 160°.

I used apple wood for the entire smoke. They are not as smoky as I would have liked, but they are super juicy, and not at all salty. Next time I may add some Hickory chunks to the pan.
post #26 of 39
Wow, that looks awesome... nice slicing job!

Can't wait for my himtn cure to arrive. Will have to try the TQ cure too...

As for the hour at 150 w/no smoke, any reason why one couldn't do that inside, in the oven and then move it to the smoker?
post #27 of 39
Great lookin bacon , Brian , dropped the freakin drool towel and ruined a perfectly good keyboard icon_mrgreen.gif .... on the smoke flavor , the hickory is the way to go for best flavor , IMHO.
Good job PDT_Armataz_01_34.gifPDT_Armataz_01_34.gifPDT_Armataz_01_34.gif
post #28 of 39
Thread Starter 
jocasa, I actually had wood in the pan while I tried to maintain the 150°. My plan was to not have to open the door when it was time to crank it up to 200°. I was not able to get as low as 150° though, 165° was as low as I could get it.

After seeing and tasting the results, I feel you could still start in the smoker. Just hold the lowest temperature you can and let it go.

I am not exactly sure what that low temperature period is. I think it has something to do with drying the surface of cured meat before the smoke process.

I am sure someone on here can explain this better.
post #29 of 39
Great lookin Bacon, I'm goin to have to try thatPDT_Armataz_01_34.gif
post #30 of 39
Brian, If you sliced that bacon with that knife, I'll let you be my brain surgeon.
post #31 of 39
Thread Starter 
LMAO.......that is a good one. While I was slicing the bacon "with that knife" I was thinking of how bad I need to add a slicer to my Christmas list.
post #32 of 39
Heck, my meat slicer doesn't do that goodPDT_Armataz_01_05.gif
post #33 of 39
Makes sense on the drying time... I haven't tried to see how low I can go and maintain a temp, haven't had the need yet... but we'll see in a couple of weeks.
post #34 of 39
Here is a link for a slicer that seems to be a good buy. The larger blade is very important.
I read a post by DJ that said a few of the members of TSMF have them.
It's on my soon to get list

post #35 of 39
When you do the tenderquick method...is that regular white sugar or brown sugar??? does it matter???
post #36 of 39
I have that slicer, it's great although the tray on it is a tad small....would be nice to be able to have it extend further from the blade so you can slice larger meats..... other then that it's great (well no cheese blade for it either, but for meat it's awsome)
post #37 of 39
I've always used regular white sugar.......not sure how different of a taste the molasses in the brown sugar would have.....
post #38 of 39
Thread Starter 
Thanks for the link scotty, looks like a great slicer.
post #39 of 39
it is, and from instawares is fairly quick delivery also, Im on the list for weston (who actually imports the unit) for when they come out for a sharpener for the blade and a cheese blade for the unit when and if they make them........ love the big blade on this thing.....just needs a longer "throw" on the tray is all........but all can be modified.....PDT_Armataz_01_37.gif (and the price is good......)
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