Canadian Bacon and Dried Beef (cured & smoked)

[oldeboone]

Tried the Canadian Bacon and dried beef (I used venison). Both came out SUPER. This has been one of my best smokes, and I'm at it a few years. Thank you Bear, you have taught me a lot. Ernie

 

[Bearcarver]

 
Tried the Canadian Bacon and dried beef (I used venison). Both came out SUPER. This has been one of my best smokes, and I'm at it a few years. Thank you Bear, you have taught me a lot. Ernie

Thank You Much, Ernie!!

I Appreciate the comments!

Bear

 

[gary s]

Here is another one I have made several times and failed to leave a comment or a point, Forgive me Bear

Gary

 

[Bearcarver]

 
Here is another one I have made several times and failed to leave a comment or a point, Forgive me Bear

Gary

Thank You Gary!!

This is an Oldie, and this was the first time I ever made Canadian Bacon & Dried Beef in the same smoke---Worked real good!!

And Thanks for the Points!!

Bear

 

[gary s]

Back again  Pork Loin in the Fridge

Gary

 

[Bearcarver]

 
Back again  Pork Loin in the Fridge

Gary

That's Great !!

You're my Best Customer!

Bear

 

[gary s]

Step by Steps has its own Icon for quick access on my puter

Gary

 

[Bearcarver]

 
Step by Steps has its own Icon for quick access on my puter

Gary

 

[herrjaeger]

Bear,
I finished smoking my first Canadian Bacon this am on my WSM, and they turned out beautifully folowing your Step By Steps. Being that the tenderloin was small to begin with, it took less time than I expected. It tastes as good as it looks! Thanks again for the help.
Mike[ATTACHMENT=3224]IMG_0821.JPG (1,992k. JPG file)[/ATTACHMENT]

 

[gary s]

Bear must be sending out subliminal mesages, I have Canadian Bacon on the smoker right now

Gary

 

[ab canuck]

That is pretty good looking bacon Mike, Point for your first of many to come......

 

[Bearcarver]

Bear,
I finished smoking my first Canadian Bacon this am on my WSM, and they turned out beautifully folowing your Step By Steps. Being that the tenderloin was small to begin with, it took less time than I expected. It tastes as good as it looks! Thanks again for the help.
Mike

Looks Great Mike!! 

I'll bet that was Tender!! I never made it from Tenderloin--I only use the big old Loins.

Bear

 

[philinnm]

Just found 4 nice eye rounds on sale at the commissary..... marinating now..... Gonna look for some pork loin tomorrow...  Thanks again bear!

 

[Bearcarver]

 
Just found 4 nice eye rounds on sale at the commissary..... marinating now..... Gonna look for some pork loin tomorrow...  Thanks again bear!

Sounds Great !!  

Bear

 

[herrjaeger]

Bear,
Dry curing question-you may never have encountered this, but using your Dry Curing Step By Step process with TQ, if the cured meat does not appear to be pink in the center, what would be your next step? I thought I'd ask this now rather than wait until it happens some day. Thanks.
Mike

 

[Bearcarver]

Bear,
Dry curing question-you may never have encountered this, but using your Dry Curing Step By Step process with TQ, if the cured meat does not appear to be pink in the center, what would be your next step? I thought I'd ask this now rather than wait until it happens some day. Thanks.
Mike

If that happened to me, and I caught it during my Salt-Fry & cure test, depending on what it was, I would probably Hot Smoke it, so it would get to at least 145° quicker.

However as long as you use the right amount of cure & cure it long enough, that shouldn't happen. My Calculation formula hasn't let me down in 7 years so far.

Bear

 

[herrjaeger]

Bear,
Thanks for the advice. It's reassuring to know that you haven't had that happen in that long a time, so I expect if I follow the Steps you've outlined the odds of it happening should be low.
By the way, I was talking to my brother ( who lives a bit west of you near Strausstown/Rehrsburg) about the Hot Bacon Dressing. He reminded me that Grandma and Mom used to serve it over sliced/diced boiled potatoes, and it was great that way too.

 

[Bearcarver]

Bear,
Thanks for the advice. It's reassuring to know that you haven't had that happen in that long a time, so I expect if I follow the Steps you've outlined the odds of it happening should be low.
By the way, I was talking to my brother ( who lives a bit west of you near Strausstown/Rehrsburg) about the Hot Bacon Dressing. He reminded me that Grandma and Mom used to serve it over sliced/diced boiled potatoes, and it was great that way too.

Yup---That's another good thing to do with it, but my favorite is over a plain Lettuce & Tomato salad.

Bear

 

[herrjaeger]

Thx!

 

[smokesontuesday]

Points and thank you so much for this step by step Bear. I used it for a batch of Canadian bacon that hit the smoke today and it is delicious.

Thread with Q-View for my cook http://www.smokingmeatforums.com/t/259791/pork-sirloin-roast-canadian-bacon-w-q-view

I'll definitely be trying out the dried beef portion of this one next. That looks tasty.