Canadian Bacon Question

[DrewJ]

Hey All,

I have done some searching for the answer here but I have yet to find a definitive answer. I have a pork loin in the freezer that I am going to cure and smoke using Bearcarver's Tenderquick technique here: https://www.smokingmeatforums.com/threads/canadian-bacon-dry-cured-step-by-step.176177/#post_1297739

When I am done with it I want to be able to eat it cold as is or heated up. Most recipes say to pull somewhere between 140 and 150 but if I want to eat it cold is that a safe temp? If it's not safe should I run it up to 160 just to be safe? That being said I don't want to go so hot that I dry it out.

Any thoughts on this would be appreciated!

Thanks!
-drew-

 

[SmokinAl]

The safe temp for pork is 145, if you pull it at 140 & let it rest on the counter covered in foil, the carryover cooking will bring it up to 145. Then it's safe to eat hot or cold.
Al

 

[DrewJ]

Thanks Al! I'll have to post once I get started making it.

 

[daveomak]

WHOLE MUSCLE MEATS THAT HAVE NOT BEEN ADULTERATED...
If you hold the final temperature, 130 as an example for 112 minutes, the meat in the description will be pasteurized and safe to eat... I ALWAYS hold the final IT for an hour longer than recommended.. the meat will be moist.. Maybe it won't look cooked, and some folks may not want to eat it... but it's safe and reheats to a better finished product...

 

[HalfSmoked]

Looks like you have received your answer and I agree it is safe as long as you reach the proper IT but why would you want to eat it cold?

Warren

 

[Bearcarver]

Hey All,

I have done some searching for the answer here but I have yet to find a definitive answer. I have a pork loin in the freezer that I am going to cure and smoke using Bearcarver's Tenderquick technique here: https://www.smokingmeatforums.com/threads/canadian-bacon-dry-cured-step-by-step.176177/#post_1297739

When I am done with it I want to be able to eat it cold as is or heated up. Most recipes say to pull somewhere between 140 and 150 but if I want to eat it cold is that a safe temp? If it's not safe should I run it up to 160 just to be safe? That being said I don't want to go so hot that I dry it out.

Any thoughts on this would be appreciated!

Thanks!
-drew-

My Step by Step says "I want to get it to 145°"

A few years ago the "Safe" Temp was 160° IT.
Then the USDA changed it to 145° IT.
That was Great because 160°IT would make it too dry.
So Pull it like I did in my Step by Step---At about 145°IT.
And if you're Smoking at 225° , or 190° like I tell you in that Step by Step, don't pull it at 140°IT, there won't be enough carry-over to get you to 145°IT if you pull it at 140°IT.

Big Carry-over only comes from High Heat, not Low & Slow.

And Yes, 145° means you can eat it cold, or just warm it up, without having to take it to 145° again before eating it.

Bear

 

[DrewJ]

Looks like you have received your answer and I agree it is safe as long as you reach the proper IT but why would you want to eat it cold?

Warren

Sandwiches, crackers and cheese, tasty snack are a few I can think of. I am looking at using this in place of overpriced and over-processed deli ham in some cases.

 

[chopsaw]

Drew ,, I take mine to 145 then pull and rest to cool before fridge . I use it for ham sandwiches or slice it thick and just warm in microwave for breakfast . Very good . Sliced and fried is to dry for me . I use Bears ideas for the most part , but I put liquid smoke in the bag with the TQ and hang in 5 inch netting to smoke .

 

[HalfSmoked]

Right on sounds like a plan to me. It is cooked so why not. Enjoy. A course with me that would have to be the sharpes cheese you can find.

Warren