15 Pounds of Canadian Bacon

[sawhorseray]

Scored two nine pound pork loins in the bag from Sam's, cut the ends off for a couple of fried pork chop dinners, had a even 15lbs, left

Made up my curing brine
6 quarts ice water
3.6 grams Cure #1
1 & 1/2 cup canning salt
1 cup powdered dextrose
Injected 10% of the loins dry weight and then let them soak in a 168 quart cooler with ice for six days, right at 38º

One the sixth day I rinsed the loins off and gave them a one hour ice water bath

Towel dried and waiting to be placed in stockinette's

Into the Pro 100 set at 100º to dry for a couple of hours with vents wide open

Discovered I only had a a half bag of apple chips left in the bag so I mixed in some hickory and put in a moistened pan of wood chips into the Pro 100, raised the temp to 110º for five hours. After five hours I put in another pan and raised the smoker temp to 130º for another five hours

Took the pan out, closed the vents, raised the temp on the Pro 100 to 175º until I reached a IT of 145º, had three probes working, all within 3º of each other, pretty much perfect!

At this point I cut the power, opened the smoker door, and let the loins cool down to 100º to "bloom". Into the kitchen to get undressed, just the color I expected.

After a night uncovered in the fridge I was up early this morning to get processing, first cut told me all I need to know

Got to vac-sealing, never have to wait on anything

All in a days work, a nice haul and set for the year

Now for some Eggs Benedict! Thanks for lookin' in, y'all stay safe out there! RAY

The Eggs Benedict were good, real good!

 

[daspyknows]

Damn....That looks good. I want some.

 

[tropics]

Scored two nine pound pork loins in the bag from Sam's, cut the ends off for a couple of fried pork chop dinners, had a even 15lbs, left
View attachment 484231
Made up my curing brine
6 quarts ice water
3.6 grams Cure #1
1 & 1/2 cup canning salt
1 cup powdered dextrose
Injected 10% of the loins dry weight and then let them soak in a 168 quart cooler with ice for six days, right at 38º
View attachment 484232

One the sixth day I rinsed the loins off and gave them a one hour ice water bath
View attachment 484233

Towel dried and waiting to be placed in stockinette's
View attachment 484234

Into the Pro 100 set at 100º to dry for a couple of hours with vents wide open
View attachment 484235

Discovered I only had a a half bag of apple chips left in the bag so I mixed in some hickory and put in a moistened pan of wood chips into the Pro 100, raised the temp to 110º for five hours. After five hours I put in another pan and raised the smoker temp to 130º for another five hours
View attachment 484242

Took the pan out, closed the vents, raised the temp on the Pro 100 to 175º until I reached a IT of 145º, had three probes working, all within 3º of each other, pretty much perfect!
View attachment 484236

At this point I cut the power, opened the smoker door, and let the loins cool down to 100º to "bloom". Into the kitchen to get undressed, just the color I expected.
View attachment 484237

After a night uncovered in the fridge I was up early this morning to get processing, first cut told me all I need to know
View attachment 484238
View attachment 484240

Got to vac-sealing, never have to wait on anything
View attachment 484239

All in a days work, a nice haul and set for the year
View attachment 484241

Now for some Eggs Benedict! Thanks for lookin' in, y'all stay safe out there! RAY

Ray that looks great I have to make some for here, after the snow goes away.
Richie

 

[TNJAKE]

Hell yeah ray looks great. Nice work bud

 

[JLeonard]

Nice looking bacon! I can see why you were late on the jokes.
Jim

 

[smokerjim]

Looks great Ray , lots of good meals there

 

[sawhorseray]

Damn....That looks good. I want some.

Thanks Daspy, best way to get some is to smoke a batch up! RAY

Ray that looks great I have to make some for here, after the snow goes away. Richie

Thanks Richie! I have to smoke mine up this time of year, having to cure in a cooler in my garage it gets far too hot during the summer months to even try. When it's 110º during the summer months it gets up to at least 130º in the garage, it ain't comfotable in there at all! Thanks you for the Like Richie, I do appreciate it. RAY

Hell yeah ray looks great. Nice work bud

Thanks Jake, it's a hell of a lot easier than tending the offset! RAY

Nice looking bacon! I can see why you were late on the jokes. Jim

Thanks Jim, cook posts always take precedence over joke, I knew you'd understand! Thank you for the Like Jim, much appreciated. RAY

Looks great Ray , lots of good meals there

Thanks Jim, I plan on making this batch last awhile! I was out of CB for about 9 months but had to wait for cooler weather to do a smoke, even did a little smoked cheese last month. Thanks for the Like Jim, much appreciated. RAY

 

[SmokinVOLfan]

Just beautiful Ray. Perfect color. Lots of smoke. I see a lot of massive breakfast plates in your near future!

 

[Winterrider]

Very nice looking CB Ray. Got a couple packages left but that's it.

 

[chopsaw]

Very nice Ray . Great color inside and out . Glad to see you vac'd it whole . Give some thought to a glaze and a second smoke for a knife and fork supper .
Nice work Bud .

 

[Brokenhandle]

Nice job on that Ray! Got some great color on it!

Ryan

 

[tx smoker]

Wow Ray, that looks really good!! Great color inside and out. As good or better looking than any I've seen. Excellent job sir.

Robert

 

[sawhorseray]

Just beautiful Ray. Perfect color. Lots of smoke. I see a lot of massive breakfast plates in your near future!

Thank you John! I'll be needing to bake a batch of my burger buns soon to give my take on the ultimate breakfast sanny; home made maple bacon and sausage, CB, three fried eggs, and some cheddar cheese, yummy for the tummy and quite filling. Thank you for the Like my friend, I do appreciate it. RAY

Very nice looking CB Ray. Got a couple packages left but that's it.

Thanks Winterrider, at least where you live you don't have to wait for cooler weather to smoke up a batch!

Very nice Ray . Great color inside and out . Glad to see you vac'd it whole . Give some thought to a glaze and a second smoke for a knife and fork supper .
Nice work Bud .

Thanks Rich! Every so often I'll treat just like a ham and cut a couple of thick slices for dinner with a raisin sauce, love it. Thank you for the Like Rich, I do appreciate it. RAY

 

[sawhorseray]

Nice job on that Ray! Got some great color on it! Ryan

Thanks Ryan, I believe the stockinette might do a little something for the color, I've string=tied them in the past and the CB comes out much darker. Thank you for the Like Ryan, I do appreciate it. RAY

Wow Ray, that looks really good!! Great color inside and out. As good or better looking than any I've seen. Excellent job sir. Robert

Thank you Robert! The sausage and smoking recipes I received over a decade ago from my friend and mentor CW never let me down, I just follow the directions he gave me. Thanks for the Like amigo, I do appreciate it. RAY

 

[jcam222]

Looks fantastic Ray!! I need to get some done for my sister in law. What vac sealer is that? I’m thinking of upgrading my old trust 20 year old food saver.

 

[Bearcarver]

Nice Job, Ray!!!
Looks Great !!
You did similar to one I did years ago---I got three 9 pounders, cut 6 ends off for Mrs Bear's Crock Pot, and made the other 20 pounds into CB.
Like.

Bear

 

[sawhorseray]

Looks fantastic Ray!! I need to get some done for my sister in law. What vac sealer is that? I’m thinking of upgrading my old trust 20 year old food saver.

Thanks Jeff! I've had this 12" commercial model from Cabelas with out a hitch now for right about three years. I never have to wait for anything to cool down, can seal one bag after another.

Cabela's 12'' Commercial-Grade Vacuum Sealer | Cabela's

Nice Job, Ray!!!
Looks Great !! You did similar to one I did years ago---I got three 9 pounders, cut 6 ends off for Mrs Bear's Crock Pot, and made the other 20 pounds into CB.
Like. Bear

Thanks Bear! The fried chops I got out of the tenderloins was well worth the price, fried them up in some olive oil and gobbled them down with some cranberry and applesauce, one of my favorite dinners! Thank you for the Like John, I do appreciate it. RAY

 

[sawhorseray]

zwiller , Norwester55 , WI Smoker77 , and kruizer , I'd like to thank you all for the Likes, I truly do appreciate them! RAY

 

[MJB05615]

That CB looks great Ray. Nice color too. Your knife work is impressive as well. Great job. Stay safe.

 

[GaryHibbert]

Fantastic job, Ray. The color is just downright beautiful.
Seeing all that great meat is really pushing me to make some more back bacon, but that's gonna have to wait til Spring after the Winter Log Haul. I'll just have to suffer til then. LOL.
Gary