Can I do Canadian Bacon in the pellet grill?

Discussion in 'Smoking Bacon' started by shtrdave, Mar 21, 2014.

  1. shtrdave

    shtrdave Smoking Fanatic

    Mine is coming out of the brine tonight, I am planning on doing it tomorrow afternoon. I usually do it in the electric but was thinking about trying the Rec Tec pellet grill, it should go down to 180° but that is about as low as it will go.

    Any problems doing it at this temp until internal is 140ish?
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    You can do it.

    I like to smoke at 120 to get more smoke flavor.
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yes, I smoke my Belly Bacon at about 120*, and pull it when I have good color (usually 10 to 12 hours).

    For Canadian Bacon, 180* smoker temp would be fine, and I pull it at 145* IT. Then it will be fully cooked (145*), and you can either eat it cold, or warm it up just a bit. That way you won't burn it, because it is very lean.

    Bear
     
  4. shtrdave

    shtrdave Smoking Fanatic

    Thanks everyone, I just put mine on, i was worried about the fat rendering off and not turning out okay. I did this one without trimming off the fat on top. I am thinking it make give it that little bit of extra flavor. I guess it can be trimmed after it is done if need be. Will give follow up shots when done I loaded up the RSI and added it in also for some extra smoke.

     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Most guys trim the fat off of a Loin before they cure & smoke one.

    I only cut any loose hanging fat, and leave the little bit of fat that's on them.

    If people want to trim it before they eat it, they can. I usually just eat it---there isn't much there.

    I often make some diamond cuts through the fat cap into the meat.

    Bear
     
  6. shtrdave

    shtrdave Smoking Fanatic

    Here it is just out of the cooker, cooked to 145° and took around 6.5 hours. Going to leave in the fridge overnight and slice some up tomorrow. Hope it tastes as good as it looks.

     
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great. I want to see sliced pics.
     
  8. shtrdave

    shtrdave Smoking Fanatic

    Will post them when I slice it. I want to see some shots of the scrapple
     
  9. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Lol. Will do.
     
  10. woodcutter

    woodcutter Master of the Pit OTBS Member

    Your going to love it! Go ahead cut some so you can sleep.....lol
     
  11. shtrdave

    shtrdave Smoking Fanatic

    Okay Woodcutter you twisted my arm. It tastes good warm, a little on the sweet side I will have to cut back on the sugar next time. I did cut back some and added molasses.

    I got some of that formed bacon mix the other day. I want to try that, probably a 50/50 cow/pig mix.

     
    Last edited: Mar 22, 2014
  12. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Oh my. Very nice.
     
  13. shtrdave

    shtrdave Smoking Fanatic

    i like that little bit of fat on top, will see how it  fries tomorrow
     
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    It should fry just fine. Mine does.
     
  15. woodcutter

    woodcutter Master of the Pit OTBS Member

    I made the picture big and that really looks like some nice CB! The flavor will change overnight when it sets up in the fridge and everything marries together. I'm going to order some more of the Formed Bacon. I think you'll like it. Nice job on your bacon!
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Your CB looks Great!!!

    You're a bad boy like me---I get criticized on here for eating fat, even a little!! [​IMG]

    Bear
    I thought you were going to try my Bear Loaf, changing the meat from Beef to whatever you used before. You won't know it's better if you don't try it.

    Bear
     
  17. woodcutter

    woodcutter Master of the Pit OTBS Member

    I'm still going to try it. I want to make a big batch of the formed bacon before the weather gets hot. I still have your Bear Loaf book marked and am going to try it with pork.
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    [​IMG][​IMG]      Thought maybe you forgot.

    Bear
     
  19. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Man does that CB look GOOD

    Gary
     
  20. woodcutter

    woodcutter Master of the Pit OTBS Member

    How does it taste this morning?
     

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