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Gotta do some Canadian Bacon

post #1 of 12
Thread Starter 

Got laid off the day after Labor day, so what to do? Smoke some meat of course! Dug through my freezer and found a whole pork loin. Time to try Canadian Bacon!

 

Trimmed it up and cut into two pieces for easier handling.

P9100006.JPG

 

Rubbed it down with TQ and brown sugar using Shooter Ricks method. Into the fridge to cure.

P9100007.JPG

 

Ten days later out of the fridge and rinsed.

P9210026.JPG

 

Test fry turned out good, not too salty.

P9210027.JPG

 

Into my homemade watt burner built from a two door file cabinet.

P9210028.JPG

 

Started at 100 degrees and increased every hour to 180. Low and slow using hickory so I can get a lot of smoke on it. I like my meat smokey. Heres the PID controller I built, and a temporary smoke chamber. I have to build a permanent one that will mount under the smoker.

P9210029.JPG

 

Seven hours later they hit 160 degrees. Will wrap and stick into the fridge overnight.

P9210030.JPG

 

Sliced and ready for breakfast.

P9220031.JPG

 

Anyone thinking about trying this, don't wait. If I couldn't screw it up, nobody can! It's the pork butt of cured meats.

 

Next up, Salmon that my neighbor brought back from Lake Michigan. Can't find alder so will use apple wood.


Edited by Smokin Swede - 9/22/10 at 9:16am
post #2 of 12

Aaaaahhhhhh! No pics. Where are the pics?

post #3 of 12
Thread Starter 

Don't know what happened the first time. If at first you don't succeed, beat on the side of the computer a couple times!

post #4 of 12

MMMMMMMMMMMMMMMM, Sweet, sweet qview. Looks great. I need to try that when I get a proper smoker.

 

BTW, I hope the computer is OK

post #5 of 12

Great job Swede!

It looks Perfect!

 

Shooter uses the exact same method I use on my CB. I don't remember who all I copied from, but it appears as though he could have been one of them.

 

Click on "Boneless Smoked Pork Chops/Canadian Bacon" in my signature, and see if those directions look familiar.

 

 

Thanks for showing,

Bear

 

post #6 of 12

Great job! I love canadian bacon. Good stuff.

post #7 of 12

Looks perfect. It sure is easier than it seems. Since you went all the way to 160, you can make cold sandwiches or just sit on the couch with a little spicy mustard and some horseradish and snack away.

Great job! Now you have the bacon fever!

post #8 of 12
Quote:
Originally Posted by Smokin Swede View Post

Got laid off the day after Labor day, so what to do? Smoke some meat of course! Dug through my freezer and found a whole pork loin. Time to try Canadian Bacon!

 

Trimmed it up and cut into two pieces for easier handling.

 

Rubbed it down with TQ and brown sugar using Shooter Ricks method. Into the fridge to cure.

 

Ten days later out of the fridge and rinsed.

 

Test fry turned out good, not too salty.

 

Into my homemade watt burner built from a two door file cabinet.

 

Started at 100 degrees and increased every hour to 180. Low and slow using hickory so I can get a lot of smoke on it. I like my meat smokey. Heres the PID controller I built, and a temporary smoke chamber. I have to build a permanent one that will mount under the smoker.

P9210029.JPG

 

.


whats inside the box for your smoke generator?

 

Steve
 

post #9 of 12

That looks very good.  I so need to try bacon soon

post #10 of 12
Quote:
Originally Posted by Pit 4 Brains View Post

Looks perfect. It sure is easier than it seems. Since you went all the way to 160, you can make cold sandwiches or just sit on the couch with a little spicy mustard and some horseradish and snack away.

Great job! Now you have the bacon fever!


Hmmmm, thinking about that for a snack for tonight!

 

Thanks,

Bear

post #11 of 12

Now yopur bacon looks awesome and very yummy too. Now it just makes me miss the fact that I have some bacon to be made here. I'm out of all 3 kinds and I'm starting to Jones  for some bacon sammies too.

post #12 of 12
Thread Starter 

The box has a cheap $20 hotplate and a cast iron skillet. I'm trying to figure out if I can control the rate of burn (smoke) by adjusting the heat so I can get a longer time between chip adds. Maybe if I use chunk?

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