Canadian Bacon

[Cody_Mack]

Picked up two large pork loins on sale again. Question: do y'all trim all the silver skin on that one side or slice it off when consuming? If left on, will the Cure penetrate? At the same rate? I don't mind cutting it off when consuming.

Rick

 

[tx smoker]

Question: do y'all trim all the silver skin on that one side or slice it off when consuming?

I've made a couple tons of Canadian bacon and always trim everything off before starting the cure. All the silver skin and fat, everything. Get it down to pure clean meat and have at it.

Robert

 

[thirdeye]

I trim the silver skin and most of the fat. Here is an example of how I trim loins.

 

[SmokinEdge]

Picked up two large pork loins on sale again. Question: do y'all trim all the silver skin on that one side or slice it off when consuming? If left on, will the Cure penetrate? At the same rate? I don't mind cutting it off when consuming.

Rick

Certainly is not an absolute have to thing, but if you clean them up like thirdeye illustrated, the finished product is absolutely top shelf quality.

 

[chopsaw]

I get rid of the silver skin , and any nasty fat that I wouldn't eat . If it has a nice fat cap , I trim to 1/4 " or so . I used to clean them up completely , but now like some fat left on if it's clean .

A fat cap also lets you score , glaze and double smoke a hunk .

 

[Bearcarver]

I agree with Chopsaw:
Silver skin has to go, but we get so little fat on ours, I leave it all on.
If we got a lot, I would leave at least 1/4" on.
I love a little Pork Fat, especially Smoked!

Bear

 

[Cody_Mack]

Thanks all. I figured that, just trying to get off easy of course. I will follow y'all's lead and do it up right. Need to get my hands on a good skinning knife. These also have very little fat, which I would leave on.

 

[Cody_Mack]

A fat cap also lets you score , glaze and double smoke a hunk .

Yum!

 

[thirdeye]

Thanks all. I figured that, just trying to get off easy of course. I will follow y'all's lead and do it up right. Need to get my hands on a good skinning knife. These also have very little fat, which I would leave on.

For this kind of work I really like a fillet knife, that is scary sharp. They are somewhat inexpensive, and easy to sharpen.

One more thought on trimming.... We eat with our eyes first. And with things like Canadian bacon or Buckboard bacon, it's easy to make it look good.

 

[chopsaw]

Yum!

Here's the thread if you're interested .

Double smoked Loin ham .

Posted a thread the other day about double smoking a loin , and made a BBQ ham sandwich from it . Came out really good , so drove to the bottom of the freezer and found another one . Was home alone yesterday , so did this for my supper . Used apple pellets with the tube , in the mailbox of the...

www.smokingmeatforums.com

 

[Cody_Mack]

For this kind of work I really like a fillet knife, that is scary sharp. They are somewhat inexpensive, and easy to sharpen.

One more thought on trimming.... We eat with our eyes first. And with things like Canadian bacon or Buckboard bacon, it's easy to make it look good.
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Nice colors! I agree, presentation is everything. Even if just for yourself.