Canadian Bacon

Discussion in 'Pork' started by nepas, Oct 26, 2015.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Did this 2 weeks ago.

    Cure/brined my loin with injection.

    Smoked @ 170* until i got a meat IT of 145* Double wrapped and let sit on counter for couple hours, in the fridge and sliced next day. The indents you see are from the netting.




     
    bearcarver, disco and GaryHibbert like this.
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Great looking CB!
     
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Rick nice job on the slicing 

    Richie
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Smoked and cure whole muscle ... Is that a first for you ?? I'm gonna have to check that out.... Nice job...Thumbs Up
     
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Might be a second or third for me. Lol

    I just dont have time to post everything.
     
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Thanks Y'all
     
    reinhard likes this.
  7. b-one

    b-one Smoking Guru OTBS Member

    Looks great,I'm hoping to do some one of these days!
     
  8. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks like you got it going on with that loin!

    Love CB and I also love using netting for it!  
     
  9. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    That looks great, I love doing it this way. I'm fresh out, so next time a loin goes on sale, I need to make some up. 
     
  10. freiesleben

    freiesleben Meat Mopper

    Wow nepas, that looks really good, well done.

    I have two pork loins which I have divided into 5 pieces and is now curing in the fridge. What netting did you use for this, because I am think of using the same, but then cold smoke instead and then boil it just before serving. Will hot smoke a couple of them as well.
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Job, Rick!![​IMG]

    Looks Mighty Tasty!![​IMG]----------------[​IMG]

    Usage:

    With Eggs for Breakfast?

    With Sides for Supper?

    Sammies?

    Or All of the above (Like me)? [​IMG]

    Bear
     
  12. alan123

    alan123 Fire Starter

    Looks great! It so happens I made up a couple of brines last night and will put the loins in this morning to start them off. If you don't mind how long was your in the brine? I know you also injected your, the recipe I have used four or five times has no injections but ten days brining time and 24 to 48 in the fridge before the smoke.

    I'm just curious on other methods, yours looks great and it's telling me to get out of my chair and get it in the brine.
     
  13. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Meats over 2" thick, it is best to also inject so the cure. salt etc. can get to the center in a short time....
     
  14. reinhard

    reinhard Master of the Pit OTBS Member

    That CB sure looks great!!!  I've just got done with mine last week.   Doesn't last long does it!!![​IMG]I agree with Dave about the injection.  I brine mine for 9 or 10 days.  Then let it stay in the fridge for a day and then smoke it.  {Pop's brine}.  Reinhard
     
  15. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it that looks good!!! Nice job 

    DS
     
     
  16. floridasteve

    floridasteve Smoking Fanatic

    Just finished my first CB sandwich from 1/3 loin I dry cured using Wades cure 1 recipe. Was a good lunch! Enjoy yours!
     
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great looking back bacon (that's what we call it here in Canada).

    Points

    Disco
     
  18. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

      [​IMG]

    Great looking bacon.  I'd eat that any day

    [​IMG]

    Gary
     

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