Canadian bacon question

[Steve H]

I keep a probe in the mailbox. I had one fire in there because I had the fan running too fast. If I didn't just happen to look out the window I would have had a mess. The plastic handle on the mailbox was on fire! I learned to keep the blades running pretty slow. Slow enough that you can see them rotate. It works great there.

 

[Bearcarver]

Thanks Bear. After 30 minutes I went from 150 to 160 degrees. 3 hours in and it's getting there. I'll bump it 170 after it hits 130 IT.

I like to finish between 145° and 150°.
Good Stuff!!

Bear

 

[Steve H]

I like to finish between 145° and 150°.
Good Stuff!!

Bear

That is what I'm aiming for. I just didn't adjust the alarm setting on my phone. Did you try a piece right after you pulled it from smoker?

 

[Bearcarver]

That is what I'm aiming for. I just didn't adjust the alarm setting on my phone. Did you try a piece right after you pulled it from smoker?

Always!!
I think it's best after about 40 hours. Any longer than that isn't a big difference.IMO
However I like it at any time---Even right after smoking---But I'm Easy!! LOL

Bear

 

[Steve H]

Always!!
I think it's best after about 40 hours. Any longer than that isn't a big difference.IMO
However I like it at any time---Even right after smoking---But I'm Easy!! LOL

Bear

Haha, I'm getting impatient here!

 

[Steve H]

Pulled at 147. Sample piece very tender and juicy. A tad salty. But not disagreeable at all. On my next go I'll rinse the meat a little more before I smoke.

 

[bill ace 350]

Pulled at 147. Sample piece very tender and juicy. A tad salty. But not disagreeable at all. On my next go I'll rinse the meat a little more before I smoke.

View attachment 394800 View attachment 394801

Man, does that look outstanding!

 

[Steve H]

Man, does that look outstanding!

Thank you.

 

[chopsaw]

Nice work Steve .

 

[HalfSmoked]

Yup now you are hooked no more store bought for you. Just wait until the fresh tomatoes to go with a sammie.

Warren

 

[Bearcarver]

Pulled at 147. Sample piece very tender and juicy. A tad salty. But not disagreeable at all. On my next go I'll rinse the meat a little more before I smoke.

Looks Great Steve!!
Nice Job.
Like.

Did you do the Salt-Fry-Test when you cut it to see the inside color?
That would tell you if it should be soaked a little more.

It might still mellow out in the Fridge a couple days.

Bear

 

[pc farmer]

Looks great.

 

[Inscrutable]

Impressive and inspiring ... and appetite-inducing!

 

[Steve H]

Thanks all. Bear, I didn't do a taste before I smoked. Probably should have. But, I'm still happy with the results.

 

[HalfSmoked]

Steve H Thanks for the like it is appreciated.

Warren

 

[HalfSmoked]

SGMan Thanks for the like it is greatly appreciated.

Warren

 

[jcam222]

I’ll cast a vote for Pops brine here. I’ve made a few batches (about 40 lbs total)over the winter and people rave over it. I cut the salt in half and use Splenda vs sugar In the last batch I poured in a small bottle of sugar free artificial maple flavoring.