or Connect
New Posts  All Forums:Forum Nav:

Canadian Beacon

post #1 of 6
Thread Starter 

All,

I want to make some CB out of some loin that one of the grocery stores has on sale this week and was wondering if I can use my Hi Mountain BB cure. How hot do you go on an internal temp? Thanks for all the help.

post #2 of 6

Go for it. I used The same Hi-Mountain BB cure a few times now and it came out awesome.  I just followed the directions and smoked till 165 so I could eat it cold if I wanted.

canadianbacon.jpg

post #3 of 6

I agree with Meateater that cure will be good for Canadian Bacon. I smoke mine to 160 so its ready to eat for sandwiches but I usually keep the smoker temps as low as I can for two to three hours before I turn it up so I get more time in the smoke. Since it is cured you can do that you don't have to worry about the 40-140 rule

post #4 of 6
Quote:
Originally Posted by Pineywoods View Post

I agree with Meateater that cure will be good for Canadian Bacon. I smoke mine to 160 so its ready to eat for sandwiches but I usually keep the smoker temps as low as I can for two to three hours before I turn it up so I get more time in the smoke. Since it is cured you can do that you don't have to worry about the 40-140 rule



I forgot that part Piney, I cold smoked for a few hours to get that rich smoke taste, then took to temp., good call!

post #5 of 6

What they said. Keep the smoker temp way low. You only have to take the meat to 160 and you have all day to do it. I like to keep my smoker around 180 or less with the thinnest of smoke. You don't need alot of smoke, just a long time in a little smoke..

post #6 of 6

I would go low and slow. Even thought you dont need the low and slow to get the tenderness you will get better smoke penetrations by going low and slow.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Smoking Bacon