1st Canadian Bacon using Pop's brine

[woodcutter]

If the USDA  says 145* is safe, it is. 

We used to take them to 160*, because they said 160* was the safe temp.

They were very dry, but 145* is Perfect !!

Bear

X2, 145 is perfect and it has plenty of moisture left for a quick sear in the frying pan without drying out.

 

[shoneyboy]

 

[bullarcher]

CB is my favorite this to make in the smoker. I have done it a bunch of times using Pops brine. I have altered his brine substituting apple juice for water. 3/4 cup salt. Also use a rub of Dark brown sugar, garlic and black pepper. This stuff goes fast in my house. I have 5 loins in the brine right now. Will smoke them this weekend.

 

[jaxrmrjmr]

That twist sounds good with the apple juice.

With regard to the temp, I cut the larger sirloin end and I'm completely with ya'll.  156 is over done!
 

 

[smoke-inator]

Ok, I'm in...got 6# going in the brine tonight
Thanks for sharing

 

[up in smoke]

.Looks like some excellent CB!

You might consider trussing those chunks to get a more circular form for those eggies and possibly a more consistant smoke (no hot points).

Try some on Breton crackers with colby and peppercinis....Yummmmm!

Did ya know Canadians don't smoke theirs...they call it peameal and it tastes as bland as a boiled pork chop!!

 

[jaxrmrjmr]

They came out of the brine in that shape.  How do you suggest I get them more round?
 

 

[rstr hunter]

They came out of the brine in that shape.  How do you suggest I get them more round?
 

I tie mine with butchers twine like a prime rib.  Here are pics on my q-view.  Great job. 

http://www.smokingmeatforums.com/t/136703/wet-cured-canadian-bacon

 

[up in smoke]

Tie them like a roast, if ya do it tight they will round out...or you can get those elastic sausage nets that looks like a chubby gal put on stockings 2 sizes too small!! Hee!