Gotta do some Canadian Bacon

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smokin swede

Fire Starter
Original poster
Dec 22, 2009
30
10
N suburbs, Minnesota
Got laid off the day after Labor day, so what to do? Smoke some meat of course! Dug through my freezer and found a whole pork loin. Time to try Canadian Bacon!

Trimmed it up and cut into two pieces for easier handling.



Rubbed it down with TQ and brown sugar using Shooter Ricks method. Into the fridge to cure.



Ten days later out of the fridge and rinsed.



Test fry turned out good, not too salty.



Into my homemade watt burner built from a two door file cabinet.



Started at 100 degrees and increased every hour to 180. Low and slow using hickory so I can get a lot of smoke on it. I like my meat smokey. Heres the PID controller I built, and a temporary smoke chamber. I have to build a permanent one that will mount under the smoker.



Seven hours later they hit 160 degrees. Will wrap and stick into the fridge overnight.



Sliced and ready for breakfast.



Anyone thinking about trying this, don't wait. If I couldn't screw it up, nobody can! It's the pork butt of cured meats.

Next up, Salmon that my neighbor brought back from Lake Michigan. Can't find alder so will use apple wood.
 
Last edited:

Bearcarver

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Sep 12, 2009
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Great job Swede!

It looks Perfect!

Shooter uses the exact same method I use on my CB. I don't remember who all I copied from, but it appears as though he could have been one of them.

Click on "Boneless Smoked Pork Chops/Canadian Bacon" in my signature, and see if those directions look familiar.

Thanks for showing,

Bear
 

pit 4 brains

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Dec 16, 2009
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Looks perfect. It sure is easier than it seems. Since you went all the way to 160, you can make cold sandwiches or just sit on the couch with a little spicy mustard and some horseradish and snack away.

Great job! Now you have the bacon fever!
 

stircrazy

Meat Mopper
Dec 31, 2009
295
12
Kamloops, BC, Canada
Got laid off the day after Labor day, so what to do? Smoke some meat of course! Dug through my freezer and found a whole pork loin. Time to try Canadian Bacon!

Trimmed it up and cut into two pieces for easier handling.

Rubbed it down with TQ and brown sugar using Shooter Ricks method. Into the fridge to cure.

Ten days later out of the fridge and rinsed.

Test fry turned out good, not too salty.

Into my homemade watt burner built from a two door file cabinet.

Started at 100 degrees and increased every hour to 180. Low and slow using hickory so I can get a lot of smoke on it. I like my meat smokey. Heres the PID controller I built, and a temporary smoke chamber. I have to build a permanent one that will mount under the smoker.



.
whats inside the box for your smoke generator?

Steve
 
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
Sep 12, 2009
45,246
17,973
Macungie, PA
Looks perfect. It sure is easier than it seems. Since you went all the way to 160, you can make cold sandwiches or just sit on the couch with a little spicy mustard and some horseradish and snack away.

Great job! Now you have the bacon fever!
Hmmmm, thinking about that for a snack for tonight!

Thanks,

Bear
 

mballi3011

Gone but not forgotten. RIP
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Mar 12, 2009
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icon_cool.gif


Now yopur bacon looks awesome and very yummy too. Now it just makes me miss the fact that I have some bacon to be made here. I'm out of all 3 kinds and I'm starting to Jones
PDT_Armataz_01_10.gif
 for some bacon sammies too.
 

smokin swede

Fire Starter
Original poster
Thread starter
Dec 22, 2009
30
10
N suburbs, Minnesota
The box has a cheap $20 hotplate and a cast iron skillet. I'm trying to figure out if I can control the rate of burn (smoke) by adjusting the heat so I can get a longer time between chip adds. Maybe if I use chunk?
 

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