Canadian/Back Bacon using the smoker and sous vide

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crazymoon

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Aug 24, 2014
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Great North Woods, NH
I was in dire need of another batch of bacon and made it a little different. Here's the main ingredient:
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I cut the loin into thirds and weighed each piece adding the appropriate amount of Mortons tender Quick and brown sugar.I follow this post by BearCarver *New------Canadian Bacon . I put each piece in a 2 gallon ziploc bag and flipped daily for ten days. For ease of remembering I keep the fatty side up one day and flip so all peices have the meaty side up the next day.
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After 10 days I sliced off a piece to test and it was bit too salty so I soaked the pieces for 30 minutes or so with a few water changes. The next test was perfect.


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I added CBP, onion powder and garlic powder and then dried on the smoker for 1.5 hours with no smoke at 120ish.I added apple chips and smoked for 2 hours at 140*
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I decided to finish in my sous vide tub as it was COLD outside and I wanted a definate end time.I did 4 hours at 140* after looking at Baldwins SV chart for time /temps.
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I put the bags in the fridge after cooling them off outside and let them sit for a few days. Sliced the bacon up this AM and am pleased with the results:
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I see my foot in the picture LOL, the bacon was very tasty and maybe more tender than by just smoking. The back fat had a creamier texture for sure.I packed it up and threw most in the freezer for future breakfasts. I liked the idea of having a set finish time by using the SV after smoking,also didn't have holes in my bacon from a temp probe :).Thanks for looking ! CM
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Great job on Canadian bacon, Ray! Looks perfect! In fact, I always cook Canadian bacon the same way you do. Cure it for 12-14 days in the fridge (dry cure), smoke it for about 4-5 hours at 150F and finishing it vac packed in the water bath at 150 - 155F till IT get to around 150F.
 
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Beautiful bacon and a big like! If you put the probe in from the side, you won't get holes in your bacon!

Disco
D, I always copy you and Bear on the "back" bacon :) ! I always stick the probe in from the end because I know it's in the center,if I come in from the side I'm afraid I'll be too short or too far with the probe. :emoji_blush:
 
D, I always copy you and Bear on the "back" bacon :) ! I always stick the probe in from the end because I know it's in the center,if I come in from the side I'm afraid I'll be too short or too far with the probe. :emoji_blush:
Most probes only measure just above the tip but whatever makes you comfortable! You obviously have bacon making down pat!
 
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Most probes only measure just above the tip but whatever makes you comfortable! You obviously have bacon making down pat!
D, I meant that I strive to hit the center of the product being smoked and feel comfortable coming in from the end . :)
 
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Your Canadian Bacon looks really good Crazy. Nicely done

Point for sure
Chris
 
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