Canadian Bacon 2nd try

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nicefly

Meat Mopper
Original poster
Apr 9, 2016
191
133
Houston, Texas
Hi All,

Just wanted to share my 2nd CB experience.  A 5# piece of pork loin from the end with the dark meat.

Dec 3 I cured it. 1tsp cure, 1% Salt 2% brown sugar 1% black pepper 0.5% garlic powder.  Cured until Dec 22, a bit long.  

Rinsed and dried in fridge until Dec 24th then smoked at 125ish for 5-6 hours.  It had an IT of 90F at that point so I raised the smoker temp to 200F for an hour.  Still only IT of 124F but I had to pull it off.  Into fridge and then on Christmas day I cheated and put it in the oven at 225 trying to get to 140F.

In my smoked rib roast coma (post for another time) I forgot it and it hit IT of 160F.  Rest for a few days in fridge then cut in half and put into ziploc bags in fridge.  I was a bit unsure if I screwed anything up so I held off eating any until yesterday.  I am still alive so I guess I am good!

Smoke is great.  On my first attempt I smoked too hot and hit 140F in about 3 hours and not enough smoke.  Next time I will hold off on the pepper and garlic until the cure is finished.  I do not think it penetrated much and was rinsed after the cure.

In cure


Smoked


Halved


Thanks for looking!
 
Last edited:
 
Thanks everyone.  

This CB is delicious! I have had it with eggs and used in in some ranch style beans I am taking to poker night with pulled pork.

Finishing this Qview up with the goods.

I love that Pic!!
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Any kind of Bacon or Steak looks even better next to a Couple, 3 eggs!!
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I used to Smoke my CB to 160° when that was USDA Temp recommendation, and they were a bit Dry.

Since I switched to  145° (again --USDA), they are never Dry.

Bear
 
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