Canadian Bacon-lot's of qview

Discussion in 'Pork' started by smokinal, Feb 26, 2016.

  1. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I bought a pork loin at Sam's a couple of weeks ago. I cut it into 4 pieces. I froze two of them. Stuffed one and this one I cured & smoked for CB.


    I used Pop's brine with 2 TBS cure#1 instead of one. I injected as much cure into the loin as it would take.


    This is it going in.                                                                                This is how it looked after 12 days


    Took it out of the brine, rinsed it off & soaked it in cold water for 6 hours.


    Then dried it off and coated it with mustard.


    We like pepper bacon, so I coated it with black pepper.  Then wrapped it in plastic wrap & into the fridge overnight.


    Next morning, meat is ready to go on. Using red oak & hickory for this one.


    Smoke Vault humming along at 225. Took about 5 hours to hit 140 IT. Rested it under foil until it hit 145.


    Then put it in the fridge overnight, and into the freezer for a couple of hours in the morning. Then sliced it up.


    Bagged it up 8 slices to a bag.


    Of course I had to leave a few slices out for breakfast. Everything homemade, except the eggs, breakfast sausage, English muffins, & Canadian bacon.

    Using Ball jar lids to keep the eggs perfect size for the English muffins.


    Ready to build a sandwich.


    One for Judy & one for me!


    Ready to eat!


    It's pretty cool when you make all this stuff yourself. All I need now is a chicken for my own eggs.


    Thanks for looking!

    Al
     
    Last edited: Feb 26, 2016
    griz400, theelballew, luce and 11 others like this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great thread.  

    That's one hell of a sammie.
     
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That is huge I would need a knive and fork to eat that.Looks good great job on the curing.Points

    Richie
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great Al !![​IMG]

    My kinda Sammy!![​IMG]-----------------[​IMG]

    I can't find it, but I'm assuming the other thing in the Sammy is a Sausage Patty??

    My last batch was 3 whole loins (27 pounds), but I Dry cure mine with TQ.

    I could handle both of those Sammies right now----Been dropping a few pounds, and I'm Hungry!!! [​IMG]

    Great Thread, Al !![​IMG]

    Bear
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Adam!

    I appreciate the point too!

    Al
    Thank-you Richie,

    Your right It was a big sammie!

    Thanks for the point!

    Al
    Thanks Buddy,

    Glad to hear your getting lean & mean!

    Yes the other thing was a breakfast sausage ( I fixed that in the original thread, your just too damn observant)

    Thanks for seeing that & thanks for the point!

    Al
     
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang nab it man that looks great,,,one hell of a sammy there,,, great Job 

    [​IMG]

    A full smoker is a happy smokin Al [​IMG]

    DS
     
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Sure looks good Al....   Excellent....   
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks DS!

    "A full smoker is a happy smokin Al" [​IMG]     I like that!!!  Your right!!

    Thank-you for the point my friend!!

    Al
    Thanks Buddy!

    Thank you for the point too!!

    Al
     
  9. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    [​IMG]Man keep it up and I'm just going to have to stop on my way through. Trip plan has been changed to keep on down 95 to Key West now then back to Sarasota.[​IMG]
     
  10. mkriet

    mkriet Smoking Fanatic

    That looks awesome. I'm going to have to try something like this. I'm just used to making BBQ everything on the smoker. Starting to branch out with the jerk chicken. This might be next.
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    I'm thinking that Sausage & Egg would be Awesome!![​IMG]

    The CB & Egg would be Fantastic!![​IMG]

    That would mean Sausage, CB, and Egg should be Illegal !!![​IMG]

    Just sayin',

    Bear
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Hey John, I always new you were a fan of CB, sausage, and eggs.

    I thought I'd tease you a little.

    Now I'm thinking WHERE'S THE CHEESE!!

    I should of put some Swiss or Provolone on the sammie.

    That would have had you drooling for sure!

    Al 
     
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Any time my friend, We'll put some ribs & beans on the smoker & drink some beer. A lot of beer!!

    Al
    Thank you m. There's so many things you can do with your smoker. Jerk chicken is one of my favorites.

    Al
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    OMG !!

    That just aint legal---Can't be!![​IMG][​IMG][​IMG]

    If you get away with it, either Swiss or Provolone would float my boat!![​IMG]

    Thanks for Thinking about me!!

    Bear
     
  15. twoalpha

    twoalpha Smoking Fanatic

    Great looking combo. [​IMG]

    McDonalds will be calling you for their next breakfast sammie.

    Really nice Q view  [​IMG]

    Larry
     
  16. travisty

    travisty Smoking Fanatic SMF Premier Member

    [​IMG]

    Looks insane Al! I will be trying this recipe very soon! Just as soon as we settle into the new house I think this will be the first to go into the smoker!

    [​IMG]
     
    Last edited: Feb 26, 2016
  17. whistech

    whistech Smoking Fanatic SMF Premier Member

    WOW, that Canadian bacon looks delicious and then you add the home made sausage, soft fried egg and I bet it's almost like a taste of heaven!   Great job Al.
     
  18. Looking good Al. Real good. Point!
     
  19. b-one

    b-one Smoking Guru OTBS Member

    Great looking all around nice job!
     
  20. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

      Hey Larry,

    Thanks for the compliment, and the point. I really appreciate it!

    Al
    Thanks T,

    Congrats on the new house!

    I'm honored to think that this will be the first thing you smoke in your new house.

    Thank you for the point too!

    Al
    Thank you my friend!

    It was pretty freakin' good!

    Al
    Thanks Rob!

    I appreciate the compliment & the point too!

    Al
    Thanks B!

    Al
     

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