Canadian Bacon using bearcarvers method

[daveomak]

Smoker Jim, morning.... have you checked your fridge temps ??? Maybe the fridge is a bit warm...

Dave

 

[pushok2018]

Your CB looks fantastic! ...and yummy too! Nicely done.

 

[daveomak]

Smoker Jim, FWIW, brown sugar is impure and can add stuff that bacteria thrives on....
Processed white sugar is pure and does NOT add stuff that bacteria can survive on.....

 

[smokerjim]

Looks Beautiful !!!
Not your typical Coal Cracker Food---Lock your doors!!
Nice Job Jim!!
Like.

Bear

thanks for the compliment bear, I do think if those coal crackers get a whiff I might have a problem. guns are loaded! thanks for the like

 

[smokerjim]

SJ, Awesome looking CB ! like

thank you and thanks for the like Jim

 

[smokerjim]

Looks damn good Jim!

Thanks Steve, it is good, now I just need to make one of those breakfast sammies.

 

[smokerjim]

That looks awesome Jim! Sucks the other one didnt turn out for you. Id be making me some nice breakfast sammys with some of that!

thanks Travis, luckily it was only 1 piece since I was experimenting, yeah I think a sammie is in the near future.

 

[smokerjim]

I have only made Canadian bacon once and used bears method except for before smoking rubbed down with brown sugar and maple extract ! Some with just brown sugar and some with coarse black pepper ! All three were awesome ! Speacialy the maple ! Pork loins on sale this week $1.48 lb ! Getting at least 2 all for Canadian bacon ! Getting 5 turkey breast also they are .98 lb ! The smoker is hungry !

yeah a full smoker is a happy smoker, sounds like you're going to be busy.

 

[smokerjim]

Yours looks perfect
Great minds must think alike?
I just put a 2# sirloin end of a loin in wet cure last night.

thank you, not sure if I have a great mind but ya should have some good eats in a week or 2

 

[smokerjim]

Great looking CB Jim! Looks like you’re set for a while.

Sorry to hear about the other loin.

thanks, I don't think it will last long going to get some brining this weekend. thanks for the like

 

[smokerjim]

Smoker Jim, morning.... have you checked your fridge temps ??? Maybe the fridge is a bit warm...

Dave

hi Dave, yeah the temps are good 37 degrees.

 

[smokerjim]

Your CB looks fantastic! ...and yummy too! Nicely done.

thank you for the compliment , yeah it does taste good.

 

[smokerjim]

Smoker Jim, FWIW, brown sugar is impure and can add stuff that bacteria thrives on....
Processed white sugar is pure and does NOT add stuff that bacteria can survive on.....

thanks Dave good to know, but if I used the same sugar with bears method should've that gone bad to, I really don't know just asking.

 

[Bearcarver]

hi Dave, yeah the temps are good 37 degrees.

Perfect---37° is my recommended curing Temp.
Dead center between 34° and 40°.

Bear

 

[Fueling Around]

Sucks about loosing a loin. Been lucky so far.

Smoker Jim, FWIW, brown sugar is impure and can add stuff that bacteria thrives on....
Processed white sugar is pure and does NOT add stuff that bacteria can survive on.....

You are a wealth of information that I appreciate reading and learning.
I've never heard about brown sugar problems in curing meat. How does the other trendy sugars such as Turbinado (sugar in the raw) compare? How about adding molasses to processed white sugar?
A moot point for me as I don't add any sugars or sweetener to my cures.

 

[daveomak]

thanks Dave good to know, but if I used the same sugar with bears method should've that gone bad to, I really don't know just asking.

Could be bags of sugar are different ??? Maybe some brown sugar bags are OK...

Turbinado is a "less processed" sugar... It has "some" of the molasses in it...

Maybe the one container wasn't perfectly clean and the other one was..

When you pull 2 eggs from the carton, and one is perfect and the other makes you puke ???? You may start crackin' eggs in a bowl first...
There are soooo many possibilities, difficult to track them all down... All I know is what Forest Gump noted..... "S4!t happens"... You cure 10 hams side by side and one gets bone sour .... Wasn't your fault that pig was being chased at 30 MPH 5 minutes before she/he was dispatched... Hot meat is a nightmare... it sours and rots...