Bacon and Canadian Bacon

[pc farmer]

Looks great. How was the smoke flavor?

 

[bill ace 350]

Looks great. How was the smoke flavor?

Mild, but you could taste it. My first try with apple, has a nice flavor. I think a couple of hours more would have been better, but i'm calling this another success!!!

 

[pc farmer]

Sweet deal. I usually let mine set in the fridge for 3 days to let the smoke mellow some.

 

[bill ace 350]

Started Canadian bacon

loin.jpg

• bill ace 350
• Sep 30, 2014

low to warm it gradually before applying smoke....

temp.jpg

• bill ace 350
• Sep 30, 2014

 

[bill ace 350]

getting_there[1]

• bill ace 350
• Sep 30, 2014

Getting there....

 

[pc farmer]

Lookin good

 

[bill ace 350]

Lookin good

Thanks C Farmer..... Another 30 minutes and I will take another temperature reading... Once I decide to pull it, I will tent and let it rest. I screwed up though....Dont have any plastic wrap.... What's best, place it in a zip lock, or wrap in foil?

 

[pc farmer]

I would zip lock it and try to get the air out of it.

 

[bill ace 350]

Thanks again C Farmer. I pulled it at 147 degrees, have it tented now...

Canadian_Bacon[1]

• bill ace 350
• Sep 30, 2014

 

[pc farmer]

Looks great but 3 more degrees and you would have been able to eat it cold without cooking it.

It would have been fully cooked.

 

[ensignway]

Very good advise. I remember curing "bauern Schinken" cold smoked ham approx. 2" thick and let it sit for a week before rinsing and netting for cold smoke

 

[bill ace 350]

I'm calling the Canadian bacon a success!

finished[1]

• bill ace 350
• Sep 30, 2014

 

[pc farmer]

I see much more cured meats in your future.

 

[bill ace 350]

Well, I am very pleased with how the Canadian bacon turned out. It was my third batch using a dry cure. Very, very tasty and easy cure using Tender Quick. For my next attempt, I think i will make up a batch of Pop's Brine and try the wet cure route. Make a comparison.... Thanks for looking and all the assistance and comments.

 

[pc farmer]

You think tender quick is easy.

Pops brine is easier.

I have 3 loins curing with tender quick that will get smoked this weekend.

 

[bill ace 350]

What do you think the pros and cons of each are?

 

[pc farmer]

I haven't used pops brine with loins. Only belly bacon.

I need to do a side by side test. When I brine cured a cold smoked. When I went to tender quick I started warm smoking.

 

[bill ace 350]

Interesting. I cold smoked my bacon cured with tenderquick. Worked good, tastes great.