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Canadian Bacon-lot's of qview

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

  1. smokeymose

    smokeymose Master of the Pit SMF Premier Member

    Looks great, Al! I've been making it for a while now (TQ in vac-seal) and the Mrs goes through it as fast as I can cure it. I like the pepper treatment, but the smoking might be too much for her. I'm going to try coating with pepper while curing next time. Thanks for the great idea!

    :points:

    Dan
     
  2. Thanks for reminding me I have to get a couple of loins in the cure this weekend those sandwiches look awesome.
     
  3. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Dan!

    I don't know why I don't just cure the whole loin, because Judy & I love CB. For us the pepper really makes it. Hope you like it too.

    Thank you for the point

    Al
    Thanks Murray,

    Canadian bacon is so easy to make & tastes so good & is sooo cheap.

    I think I paid $1.18 per pound for that loin. 

    Al
     
  4. It is amazing how good it is and how easy it is to make, after I made it the first time I couldn't believe it. Will never pay for it ever again.
     
  5. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

     Making everything you could make yourself is awesome . Looks great !

    I bought some 51/2 " roll netting for mine . Packs it up like a small ham . Would fit that home made muffin perfect . [​IMG]
     
  6. link

    link Smoking Fanatic

    AL that looks awesome. I would never get away with putting the pepper on (wife would kill me). 

    that is one great looking breakfast sandwich.

    Link
     
  7. delbbq

    delbbq Fire Starter

      Great Job..But It's "Back Bacon" not Canadian Bacon..[​IMG]..[​IMG]
     
  8. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    As always Al, your killin it!

     
  9. foamheart

    foamheart Epic Pitmaster OTBS Member SMF Premier Member

    Necessity is the mother of invention   multitasking. I love those egg rings!

    Great looking sandwich.
     
  10. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    To Canadians it is...    To Americans, it's Canadian Bacon.... EH !!!
     
  11. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thank you,

    That's a great idea. Next time I'm going to try that.

    Thank-you for the point.

    Al
    Thanks Link,

    We put pepper on everything.

    Al
    Thank you,

    Doesn't matter what you call it, it's good stuff!

    Al
    Thanks Red,

    I appreciate the compliment!

    Al
    Thanks Kevin,

    Yea the ball jar rings really work good. I guess I could be more professional & get egg rings, but for now these work well & I have a ton of them.

    Al
    Thanks for clarifying that Dave, I've never heard it called back bacon before. I guess I'm too far from Canada.

    Al
     
  12. foamheart

    foamheart Epic Pitmaster OTBS Member SMF Premier Member

    I gotta know, do you have to unscrew the eggs to get 'em out?
     
  13. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Your too much, Dude!

    I wish I had a clever comeback, but I got nothing!

    Al
     
    realtorterry likes this.
  14. pipelinegypsy

    pipelinegypsy Fire Starter ★ Lifetime Premier ★

    Just curious Al why you used 2T instead of 1?
     
  15. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Looks great Al. Looks TOO GOOD! Not sure I would have been able to give the wife one!...JJ[​IMG]
     
  16. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    For me I think Pop's brine is a little too weak. Safety wise you are allowed 5 T per gallon, so I usually use 2, sometimes 3 if I want it to cure a little faster.

    Al
    Thanks JJ!

    I'm not saying nothing!

    Al
     
    fullborebbq likes this.
  17. hoity toit

    hoity toit Master of the Pit OTBS Member SMF Premier Member

    dang right it is....wow...Judy you are one lucky lady to  have Al ...good chef. Hats off and a bow.

    HT
     
  18. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks HT!

    I really appreciate it.

    I'm pretty lucky to have Judy too.

    We make a good team!

    Al
     
  19. theelballew

    theelballew Smoke Blower

    I didn't realize you pulled the CB at 140F. I would have messed it up, but this is now on my to do list!  I love some CB.

    My company is moving into a new office and I was thinking about taking my flat top out there the first morning we move in and making cook-to-order breakfast for everyone as they came in.  This would be the icing on the cake!

    Definite points!!!