Canadian Bacon/Cottage Ham in MES

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Smoke Blower
Original poster
Apr 20, 2015
Fargo, ND
Cured a piece of pork loin in Pop's brine for about 2 weeks.  Took it out of the brine, rinsed well, then into the fridge overnight to dry and start forming the pellicle.

Out of the fridge, feeling sticky

Bagged up ready to go in the MES.  Anybody know where I can get a small quantity of smaller bags?

MES warmed up 140, ready to go.  Using a mix of apple and pecan pellets in AMAZN.

TBS coming out at 142 degrees.  Left at this temp for 2 hours, then bumped up to 150 for two hours, then up to 200 to finish to IT of 145.

Money Shot!!  Dad Gum that's some good eatin'!!

Thanks for lookin'...
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Those little mini hams are hard to beat!  I make them quite often and I have a hard time keeping up with the demand from family for them.

Looks like Dave has you set for bags.
Thanks for the kind comments, and the info on the bags!  Looks like relatives might be getting mini hams for Christmas!
Great mini hams. You're going to have a lot of happy relatives.

I can't get over the fact that you have a MES that actually seems to have an accurate temp controller!!!!! That's very rare.

Thanks Gary...Sometimes you get lucky with the MES temp controller.  I've found that if I clean off the MES temp sensor after every smoke, it tends to run pretty accurate.  If I let the sensor get built up with all kinds of black stuff, all bets are off. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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