CB first time

Discussion in 'Pork' started by brooksy, Oct 11, 2014.

  1. brooksy

    brooksy Master of the Pit

    Well decided to throw my hat into the Canadian bacon (I know Disco it's called back bacon 😉)arena. I started by making a half batch of Pop's brine. I injected my little piece of loin to make sure it got cured all the way thru. I put my meat into a gallon pitcher and covered with my love potion! I didn't take pictures of this because it's only done meat soaking in liquid. After 11 days it was time to unveil the hopefully hammy goodness. Fry test
    Here it is drying on my super special drying apparatus
    Going into the electric uds with some cherry chips
    And off when my therm hit 145. Looks like it took some nice color.
    After a hour rest. Sliced up
    Well the verdict... Fantastic!! It's not salty at all had a little hint of sweetness and the cherry wood is pretty darn tasty. The electric uds performed just how I hoped it would. So everything about this smoke of firsts went great. Thanks for checking it out.

    PS: Watch out Christmas ham I'm coming for you next!
     
    welshrarebit likes this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great.

    Hams are just as easy.
     
  3. brooksy

    brooksy Master of the Pit

    Thanks Adam!
     
  4. It looks very tasty. I have a loin in cure now. I will be smoking it soon. As Adam said ham is also easy. Once you get started in curing you can't stop.

    Happy smoken.

    David
     
  5. brooksy

    brooksy Master of the Pit

    Thanks David! I'll be watching for your bacon post. Ham is one of my most favorite foods.
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking Bacon! Glad your EUDS was up to the task! Nice Smoke!
     
  7. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    I will have to get another fridge if I start to cure meats. Between the drinks and the animal food in my second fridge, I have little or no room for extras.

    Great looking Canadian Bacon!
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks real nice Brooksy!!![​IMG]

    Just as a tip for next time----It's good to keep it in the fridge 24 to 48 hours after smoking, before slicing. That allows the outside flavor to get inside & level out.

    I also like to Semi-freeze it for 3 or 4 hours before slicing----Makes it slice better.

    Bear
     
  9. brooksy

    brooksy Master of the Pit

    Thanks Case! I am very happy with the way the EUDS worked.
     
  10. brooksy

    brooksy Master of the Pit

    Get another fridge Jarjar! The CB is awesome. Can't wait to do more stuff
     
  11. brooksy

    brooksy Master of the Pit

    Thanks for the pro tip Bear! I was just so excited I couldn't contain myself. It definitely mellowed out after just one night in the fridge. It isn't going to make it past tomorrow tho. With me and my boys it will be gone soon. Gonna have to get a WAY bigger loin next time.
     
    tropics likes this.
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL----I know what you mean!!

    I like to wait until I get a great price, and then make 3 whole loins, 9 pounds each. That lasts awhile!!

    Bear
     
  13. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Brooksy Nice job on the CB did my first last week. Now I have to find a Micky Ds to bring it when I want a egg mac LOL

    Richie
     
  14. brooksy

    brooksy Master of the Pit

    I hear ya Richie! Next up is to to make Disco's English muffins. If I can get CFarmer to ship me some eggs and anyone to send me some smoked cheese is be all set!
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Adam's still raising those eggs [​IMG], but you can smoke some cheese.

    Bear
     
  16. Great job. It's really nice when the stars align and everything fall in place. Looks really great!!! :drool
     
  17. What temp did you run you EUDS and how long did it smoke?

    Happy smoken.

    David
     
  18. brooksy

    brooksy Master of the Pit

    Thanks 5!
     
  19. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Hey Brooksy, i only get 1 egg per day. I cant spare any. Sorry
     
  20. brooksy

    brooksy Master of the Pit

    The EUDS was at Max temp 225 and it smoked about 3 hours.
     

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