Canadian bacon

[Woodzman]

Finally got moved and been dying to do some smoking. So have had some canadian bacon curing . After 12 days its on the smoker without sweet apple smoke. I also have 14

yellow onions smoking for the freezer.

 

[SmokinEdge]

Looks delicious.

 

[JLeonard]

Looking good!
Jim

 

[BrianGSDTexoma]

Sound good. Tell me more about these onions.

 

[Woodzman]

I smoke a couple small bags of onions to add that something extra when I cook. Not a big one for liquid smoke and gives a touch of smokiness without firing up the smoker. Heading towards fall there will be alot of soup,stew,chilli and such and I just pull one or 2 out and add them to the recipe. Really does add something .

 

[SmokinEdge]

Is your CB brine cured, or dry cured?

 

[Woodzman]

I used bearcarvers dry cure

 

[smokerjim]

looks good!

 

[pushok2018]

Looks awesome! Nice color... Usually I use dry cure but next time will try brine... Wont to see if it brings more moisture to CB....

 

[Woodzman]

Well onions are done now time for some more heat to finish the cb

 

[Fueling Around]

Well onions are done now time for some more heat to finish the cb
...

Do you follow the @daveomak method to pasteurize CB and not overcook?
Get the internal temperature into the 130's and hold for an hour?

 

[Woodzman]

I actually take mine to 170° internally.I don't have alot of experience and want to make sure its fully cooked. After 15 hours this is the result...the missing corner is my wife sampling..lol ..the boss has spoke and its good..lol

 

[DRKsmoking]

Great looking Canadian Bacon ( Back Bacon up here lol ) And if the sampler says it's ok than it's ok

Take a couple pictures when you slice them up

David

 

[Fueling Around]

When the boss says good you are good.

 

[Woodzman]

I dont slice it. I freeze it in solid pieces . Probably half a chunk. We use it in scalloped potatoes and 15 bean soup. Yummy. The bean soup with canadian bacon and smoked onion

 

[DRKsmoking]

We use it in scalloped potatoes and 15 bean soup

Sounds good

David

 

[daveomak]

Hold the internal temperature of the meat, at a temperature you select, for the designated time OR longer for insurance..

Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).
Temp.F Time
130........ 112 min
131......... 89 min
132......... 71 min
133......... 56 min
134 .........45 min
135........ 36 min
136 ........28 min
137........ 23 min
138....... 18 min
139 .......15 min
140 .......12 min

Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).

 

[Woodzman]

Thank you for that information . According to your time/ temp table my cb is definately pasteurized. I hit 140° and was there forever. My question is pasteurization the same a fully cooked? Or is it safe for storage and need to be cooked.

 

[chopsaw]

I dont slice it. I freeze it in solid pieces

Try some double smoked . Comes out great .

Looks good BTW .

 

[Woodzman]

Try some double smoked . Comes out great .

Looks good BTW .

It smoked around 15 hours the first time...how much would you do a second smoke for? Cold or hot smoke? Thank you for the assistance