Canadian Bacon - 1st attempt - Successful!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

JZ_Focus

Fire Starter
Original poster
Nov 7, 2017
69
27
York, PA
I started with a 2 lbs Pork Loin for my first attempt so as not to waste a lot of meat in case something went drastically wrong. I used the recipe for "Pops" liquid brine using 3/4 cup of salt. I used an injector to be sure that the brine worked from the inside out not just the outside in. Dropped the loin into the Brine on 11/19/17 and Pulled out on 12/2/17 (13 days). Once pulled from Brine I dried it off thoroughly and placed it on a cooling rack. I gave it a rub with some brown sugar just to add a little sweetness. Placed in fridge for 24 hours before it went to the smoker.

I set the MES 30 for 180* and put Apple pellets in my Amazn tray which I located in the mailbox from my mailbox mod.

Started everything at 7:45am - Starting Internal Temp 28*
8:45am - I.T. 66*
9:45am - I.T. 100*
10:45am - I.T. 115*
12:15pm - I.T. 125*
1:45pm - I.T. 140*
2:30pm - I.T. 145* - Pulled from smoker

Let meat rest for 1 hour before wrapping in plastic and placing in the fridge for about 2 hours.

Pulled from fridge and started slicing.

I have to say for a first attempt, I'm extremely pleased. Not too salty, good smoke, and a slight sweetness just like I wanted.

A.jpg
1.jpg
2.jpg
3.jpg
4.jpg
5.jpg
6.jpg
7.jpg
A.jpg
1.jpg
2.jpg
3.jpg
4.jpg
5.jpg
6.jpg
7.jpg
 

Attachments

  • 8.jpg
    8.jpg
    111.2 KB · Views: 46
I smoke pork sirloins, usually about 2 lbs each. Got eight curing in the fridge right now. I smoke mine in my WSM at 175F-200F chamber temp until IT is 140-145F. Usually done around 4 hours. Tastes great, nice and smoky.
 
Great job on your first bacon!! Well done.
I take a little longer. The longer it's in the smoker, the more smoke it takes on. I don't bother with the 1 hour with no smoke--I put the meat in front of a fan for an hour or two to develope a pellicle. This ensures good smoke adhesion to the meat.
Gary
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Great deal on LEM Grinders!

Latest posts

Hot Threads

Clicky