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Canadian Beacon

Discussion in 'Hot Smoked Bacon' started by westtnbum, Sep 10, 2010.

  1. westtnbum

    westtnbum Newbie


    I want to make some CB out of some loin that one of the grocery stores has on sale this week and was wondering if I can use my Hi Mountain BB cure. How hot do you go on an internal temp? Thanks for all the help.
  2. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Go for it. I used The same Hi-Mountain BB cure a few times now and it came out awesome.  I just followed the directions and smoked till 165 so I could eat it cold if I wanted.

    Last edited: Sep 10, 2010
  3. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    I agree with Meateater that cure will be good for Canadian Bacon. I smoke mine to 160 so its ready to eat for sandwiches but I usually keep the smoker temps as low as I can for two to three hours before I turn it up so I get more time in the smoke. Since it is cured you can do that you don't have to worry about the 40-140 rule
  4. meateater

    meateater Legendary Pitmaster SMF Premier Member

    I forgot that part Piney, I cold smoked for a few hours to get that rich smoke taste, then took to temp., good call! [​IMG]
  5. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    What they said. Keep the smoker temp way low. You only have to take the meat to 160 and you have all day to do it. I like to keep my smoker around 180 or less with the thinnest of smoke. You don't need alot of smoke, just a long time in a little smoke..
  6. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    I would go low and slow. Even thought you dont need the low and slow to get the tenderness you will get better smoke penetrations by going low and slow.