Canadian Bacon

[jrod62]

Wife was at the store and pick this up for me.

Might just have to keep her !!!

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• jrod62
• Nov 9, 2012

Going to cut in half, one half will get smoke tomorrow and the other half is going in pops

brine for 14 days for Canadian Bacon

here a link to pops brine http://www.smokingmeatforums.com/t/110799/pops692 7s-wet-curing-brine

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• jrod62
• Nov 9, 2012

The one going in the brine is right at 5lbs

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• jrod62
• Nov 9, 2012

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• jrod62
• Nov 9, 2012

I did add a 1/2 cup of garlic power to the brine and cut the salt down to 1/2 cup

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• jrod62
• Nov 9, 2012

Mix the brine and in it goes. Seem like I forgot something

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• jrod62
• Nov 9, 2012

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• jrod62
• Nov 9, 2012

Now I remember what I forgot. Got this fancy injector and forgot to inject the loin with brine.

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• jrod62
• Nov 9, 2012

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• jrod62
• Nov 9, 2012

And also forgot to trim the fat off the loin.

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• jrod62
• Nov 9, 2012

Not the best job trimming the fat off.

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• jrod62
• Nov 9, 2012

see ya in 14 days

 

[s2k9k]

We'll be waiting!

 

[smokinhusker]

We'll be here!

 

[chefrob]

i like that injector............see ya in 2 weeks.

 

[jrod62]

i like that injector............see ya in 2 weeks.

I got tired of the cheap ones not working right . This one works so much better.

 

[bigfoote]

To be honest, I think I know a lot.  Thankfully the older I get, the wiser I get, and the more I realize that no matter how much I know, there is more I don't know.  I never knew that Canadian Bacon was made from pork loin.  But now I know more than I did when I got up this morning.  Thanks.  I can't wait to see the finished product. 

 

[jrod62]

Time to smoke the CB. Going to cold smoke it for 4 hours then adding some heat to it

and take it to 145 IT.

Took it out of the brine yesterday. Then soak it in water for an hour. Put it in the frig overnight

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• jrod62
• Nov 25, 2012

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• jrod62
• Nov 25, 2012

  In my UDS ready for some cold smoke.

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• jrod62
• Nov 25, 2012

 

[daveomak]

.......

 .......   MMMM.... Cold smoked CB.....   

 

[bigfoote]

Can't wait to see the finished product.  Love CB.
 

 

[smoking b]

Looks nice! I recently made CB for the first time & cold smoked it - turned out good

  What pellets are you using?

 

[chefrob]

Can't wait to see the finished product.  Love CB.
 

X's 2

 

[jrod62]

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• jrod62
• Nov 29, 2012

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• jrod62
• Nov 29, 2012

 

[smoking b]

Looks tasty! What pellets did you use?

 

[bigfoote]

That looks very very tasty.  Could you send me a couple of slices?  I'm just having my coffee and I could make a great breakfast sandwich with that.  Good job.
 

 

[jrod62]

Looks tasty! What pellets did you use?

Hickory,

 

[woodcutter]

Nice Bacon!
 

 

[dragonmaster194]

Nice looking CB, that is the next thing I need to try.  Thanks for sharing!  Keep on keeping on.  Steve

 

[tjohnson]

Very Nice!!!

How much brine did you inject?

I need an injector like yours

Mine has the sharp end, and need a blunt end with lots of holes

Where did you get it?

TJ

 

[bmudd14474]

Looks great with beautiful color

 

[smoking b]

Very Nice!!!

How much brine did you inject?

I need an injector like yours

Mine has the sharp end, and need a blunt end with lots of holes

Where did you get it?

TJ

Here you go Todd. That's the style Pops uses too.

http://www.butcher-packer.com/index.php?main_page=product_info&cPath=2_45_231&products_id=25

http://www.sausagemaker.com/13229meatpump.aspx