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thanks alot monty !! canadian bacon w/q-view

post #1 of 12
Thread Starter 
last weekend when you were talking about canadian bacon with eggs and hasbrowns with those cinnamon rolls, you got me thinking, then wanting. So I got a loin out of the freezer and thawed it and it was just over 3 lbs. So I used 3 tbs of tenderquick and 4 tsp. of brown sugar. It's been sitting since sunday and figured I would put it on this morning since its nice and cool down here.

I forgot take pics of the process, but here it is on the smoker.

I'm using apple and cherry and gonna take it to 150 is supose, then slice it and fry it.

Hope you all have a nice day.

post #2 of 12
You're welcome, krusher!

Loin is lookin' good! I generally take my Canadian Bacon to 140, which is fine if you plan to cook it after slicing. I have tried it at 150, which still requires a fry pan and to 160 where it can be just sliced and eaten. I like the 140, then a sizzle in the pan. But try them all! That's what the thing is about anyway. With our hobby you CAN have it your way!

Cheers!
post #3 of 12
Thread Starter 
here it is done, tastes real good,,,it's a little on the salty side, but for my tastebuds, that's a good thing, but my blood pressure and taste buds don't agree...funny how that works aint it.

now thats pretty:

frying in some butter:
post #4 of 12
Dang krusher that looks good. Looks like once you fired up the smoker you refuse to let it cool down. lol You're almost as busy as Ronp. :)

Nice smoke. PDT_Armataz_01_37.gif
post #5 of 12
Thread Starter 
I think ron's still got more than me, I collect up a bunch of stuff and then smoke it all ot once, I just wait for a good excuse, like today we got a family reunion to go to and I'm taking half of the beef, and half of the pork, but I still got 8 lbs. for myself,,plus the bacon!PDT_Armataz_01_36.gif
post #6 of 12
You guys talkin about me?icon_surprised.gif

Nice job Krusher. Did you do the fry pan test for salt?
Looks good.
post #7 of 12
looks great crush-and ya I think they are Ron!-and yes monty I also take mine to the 140ish-and fry before cooking-as far as tenderquick-I hear all the salt stories way to often-have and will prolly never use the stuff.
post #8 of 12
Thread Starter 
no ron I didn'nt, I love the salted meat, so I aint complaining, it'll get eatin for sure and my mather in law will be down tommorow and I'll probly have to fight him for it!!
post #9 of 12
Thread Starter 
tenderquick is good , I just let it go too long, the last was 4 days and I thought it could have used a little more salt taste, thats why I let this one go for 6.. I think 5 will be perfect,, know I need to go back to the freezer and sneak another one past my wife heh he heh....
post #10 of 12
hum. got me wanting to try that now.PDT_Armataz_01_37.gif
post #11 of 12
krusher you doin some very fine smokes!!!! i have been putting off canadian bacon, i need to add that to my resume soon!!! great job!!!!
PDT_Armataz_01_37.gif
post #12 of 12
Thread Starter 
thank you sir, that sounds pretty sweet coming from you E, try the bacon its real good.
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