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Canadian Bacon and Pulled Pork Time

post #1 of 7
Thread Starter 
Little question here for one that is trying something new rolleyes.gif . Next week I plan on doing some Canadian bacon with a smoke temp of around 220 (never done bacon before). I also want to do a couple of shoulders for pulled pork. I was wondering if the lower temp used for the bacon will have any negative impact on the shoulders, other than lengthen the smoke time. I generally do my shoulders at about 240. Just curious

post #2 of 7
It'll slow it down some. How big are the Candian bacons? You could/should start your butt alot earlier and at a higher temperature get a good cook going and lower the temps for the bacons later ...
post #3 of 7
Thread Starter 
I don’t have the pork for the bacons yet. I am going to use your recipe (thanks!) and will go out tomorrow for some tenderloins at our local Costco. My problem is going to be trying to find a cure. I will try some of the butcher shops. I live in a small town and will have to go an hour or so for good meat market.

So you think I should start the shoulders earlier and then the tenderloins….sounds good to me. I will probably throw in a fatty or two to make it a peeerfect day!

Thank you

post #4 of 7
If you find some really big thick tenderloins say 5 lbers and up start them at the same time if they are small 1 to 2 lbers wait till later!

Unless you get the Prague Powder #2 from a butch or you have a local sausage supply shop you will probably have to go find Morton's Tender Quick locally - it's in the salt section in most stores. The package will tell you how much to use per pound of meat.

If you are using my recipe the juniper berries are optional but I like them. Very Italian!

I get my sausage stuff and cures from these guys:

Spices From these guys:

Good Luck hon!
post #5 of 7
Thread Starter 
Will do; thank you for the links.

post #6 of 7
Just finished a few slabs of belly bacon..
used the Tenderquick, 1 Tbsp./Lb is standard. I weighed each chunk, and put the proper amount of TQ in a bowl, then eyeballed onion powder, garlic powder,brown sugar, and CBP into it. rubbed each slab, and vac-pak'd them. I guess Canadianhas a bit more sweet tho...don't they use maple syurp in the recipe?
post #7 of 7
I do and but I'm then I'm half Canadian French!
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