CB Question???

[dirtworldmike]

I found two of these in my freezer today .  Could I use these to make  Canadian Bacon? Thanks !!

P1080379.JPG

• dirtworldmike
• Jan 8, 2013

 

[themule69]

I found two of these in my freezer today .  Could I use these to make  Canadian Bacon? Thanks !!

P1080379.JPG

• dirtworldmike
• Jan 8, 2013

not sure if it would be called CB. but it would be good eating. use TC then smoke bring up to 155 deg

 

[dirtsailor2003]

It might end up more like Buckboard bacon. I believe there is more fat throughout the sirloin roast, been a while since I've cooked one. I'd brine it in Pop's brine and go for it!

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

Here's a website that has a fairly good guide to the types of cuts for meat:

http://www.mealsforyou.com/cgi-bin/customize?meatcutsTOC.html

 

[dirtworldmike]

Thanks all !   That's what I was thinking of using (Pop's brine) .  They should turn out to be something good for breakfast. LOL

 

[chef jimmyj]

That is the end of the Loin closest to the Tail. If it is Boneless you are on easy street, not as pretty as Center Cut CB but will taste great. If there is a Bone, Cure and Smoke it any way. Boning it out is a bit of work and you will get some small pieces but again will be good eats. Save the Bones for Bean or Pea Soup...JJ