Canadian Turkey Bacon:
Had a Turkey Breast in the freezer that Mrs Bear had gotten for free with points accumulated at Giant Food Store. The price marked was $18.
I did a bunch of searching, came up with a plan, and double checked with Pops, to make sure my plan was as safe as I thought it was.
Pops gave me the thumbs up with a warning to not let it dry out too much.
Thanks Pops!
Day #1
Since my plan was to slow smoke these breast halves just like I do Canadian Bacon, except to 165˚, instead of 160˚, the only change I made due to Pops' warning was to bump the temperature up a little faster than I had been originally planning.
So I filleted the breast meat off the chest cavity in two pieces. I must have done a pretty good job, as one piece was 1 pound 5 ounces, and the other was 1 pound 4 3/8 ounces.
Then I rinsed them off, patted them dry, rubbed a little over 5/8 oz of Tender Quick and 1 TBS of Brown sugar on each piece, and put them in their own individual Zip Lock home. Then into the fridge for 7 days at 37˚/38˚, and massage & flip every day.
Day #8
On Day 8 remove from bags, rinse well, soak for 1/2 hour, cut a couple little slices off & do a salt test fry. A little too salty----rinse again & soak for another 1/2 hour in ice water. Test again----a little salty, but good enough! Rinse again, pat dry, sprinkle CBP, Garlic Powder, and Onion Powder on both sides of each (patting it on), put on smoking rack, and put back in fridge (uncovered) for an overnight drying.
Day #9
6:45---Pre-heat MES to 130˚
7:30---Put breasts on rack in smoker (2nd position from top). Load with Cherry Dust, and light "A-MAZE-N-SMOKER". Get cup of coffee.
8:00----AMNS burning pretty good----Put in to left of chip drawer, on little bar supports.
9:30----Bump heat to 140˚
10:00---Bump heat to 160˚
12:00---Bump heat to 180˚
1:30----Bump heat to 190˚
2:30----Bump heat to 200˚
3:30----AMNS stopped smoking after 7 1/2 hours of very nice Cherry Smoke.
4:30----Double check internal temps, and pull both breasts at slightly over 165˚ internal.
Cool for awhile at room temp, while stealing a few taste sample slices---GREAT!
Wrap in plastic wrap & put in fridge over night.
Day #8
Slice both breasts, give one small pile in baggie to Son, keep one small pile in baggie for me, and vacuum freeze 3 small packs for a later time.
Sure was a lot of work for such a small amount of product, but excellent flavor!
Qview below,
Bearcarver
In Cure & Brown sugar & into fridge:
Testing for salt content:
Soaking to remove extra salt flavor:
Ready for Smoker:
Cherry Dust lit in AMNS, and smoking my coffee:
Fresh out of Smoker:
Slicing first Breast:
All sliced up---minus a few pieces
:
Thanks for lookin',
Bear
Had a Turkey Breast in the freezer that Mrs Bear had gotten for free with points accumulated at Giant Food Store. The price marked was $18.
I did a bunch of searching, came up with a plan, and double checked with Pops, to make sure my plan was as safe as I thought it was.
Pops gave me the thumbs up with a warning to not let it dry out too much.
Thanks Pops!
Day #1
Since my plan was to slow smoke these breast halves just like I do Canadian Bacon, except to 165˚, instead of 160˚, the only change I made due to Pops' warning was to bump the temperature up a little faster than I had been originally planning.
So I filleted the breast meat off the chest cavity in two pieces. I must have done a pretty good job, as one piece was 1 pound 5 ounces, and the other was 1 pound 4 3/8 ounces.
Then I rinsed them off, patted them dry, rubbed a little over 5/8 oz of Tender Quick and 1 TBS of Brown sugar on each piece, and put them in their own individual Zip Lock home. Then into the fridge for 7 days at 37˚/38˚, and massage & flip every day.
Day #8
On Day 8 remove from bags, rinse well, soak for 1/2 hour, cut a couple little slices off & do a salt test fry. A little too salty----rinse again & soak for another 1/2 hour in ice water. Test again----a little salty, but good enough! Rinse again, pat dry, sprinkle CBP, Garlic Powder, and Onion Powder on both sides of each (patting it on), put on smoking rack, and put back in fridge (uncovered) for an overnight drying.
Day #9
6:45---Pre-heat MES to 130˚
7:30---Put breasts on rack in smoker (2nd position from top). Load with Cherry Dust, and light "A-MAZE-N-SMOKER". Get cup of coffee.
8:00----AMNS burning pretty good----Put in to left of chip drawer, on little bar supports.
9:30----Bump heat to 140˚
10:00---Bump heat to 160˚
12:00---Bump heat to 180˚
1:30----Bump heat to 190˚
2:30----Bump heat to 200˚
3:30----AMNS stopped smoking after 7 1/2 hours of very nice Cherry Smoke.
4:30----Double check internal temps, and pull both breasts at slightly over 165˚ internal.
Cool for awhile at room temp, while stealing a few taste sample slices---GREAT!
Wrap in plastic wrap & put in fridge over night.
Day #8
Slice both breasts, give one small pile in baggie to Son, keep one small pile in baggie for me, and vacuum freeze 3 small packs for a later time.
Sure was a lot of work for such a small amount of product, but excellent flavor!
Qview below,
Bearcarver
In Cure & Brown sugar & into fridge:
Testing for salt content:
Soaking to remove extra salt flavor:
Ready for Smoker:
Cherry Dust lit in AMNS, and smoking my coffee:
Fresh out of Smoker:
Slicing first Breast:
All sliced up---minus a few pieces
Thanks for lookin',
Bear
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