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Canadian Beacon

westtnbum

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All,

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.
 

meateater

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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:

pineywoods

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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
 

meateater

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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
I forgot that part Piney, I cold smoked for a few hours to get that rich smoke taste, then took to temp., good call!
 

pit 4 brains

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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..
 

bmudd14474

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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.
 

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