My first shot at Canadian Bacon. qview

Discussion in 'Smoking Bacon' started by wutang, May 25, 2009.

  1. wutang

    wutang Smoking Fanatic OTBS Member

    I picked up a 9.25 lb pork loin


    Rinsed and patted dry


    I cut it in about half and made 2 different kinds. The cure/seasoning blend amounts are PER POUND of meat
    One is:
    1Tbsp Tenderquick
    1 tsp Garlic powder
    1 tsp Onion powder
    1 tsp Paprika

    The other one is:
    1 Tbsp Tenderquick
    1 tsp "Roasted Garlic & Bell Pepper" seasoning blend
    1 tsp Cavender's Greek Seasoning blend (salt free)
    1/4 tsp red pepper flakes

    Here they are rubbed, wrapped, and ready for the fridge.


    They spent about 10 days curing. I flipped them over every couple of days


    I rinsed thoroughly and then soaked in cold water in the fridge for about 2 hours.


    I patted dry and the sprinkled the first one with a little cracked black pepper and sprinkled the second one with a little more of the roasted garlic seasoning blend. They sat on the rack about 45 minutes to dry while the smoker came up to temp


    They smoked at about 150 degrees for the 1st half hour then at temps of 200-220 until they reached an internal temp of 160. I took them that high because I wanted to be able to eat it without recooking/frying. They have a nice pink color throughout.


    They sat in the fridge for a day or so then I pulled out the meat slicer



    I vacuum sealed them in half-pound packages and stashed them in the freezer. I am now stocked for a little while. [​IMG]
     
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Nice! It will disappear quickly. [​IMG] Which one did you like better and why?
     
  3. wutang

    wutang Smoking Fanatic OTBS Member

    I liked them both. They are pretty similar so the difference is subtle. I would probably pick the garlic powder/onion powder/paprika flavored one if I had to choose. But I would have no problem eating a bunch of either one.
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Very good looking CB nice job!
     
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice Cb there.[​IMG]
     
  6. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Good job on the bacon. See how easy it is? I doesn't last long once it's sliced so get ready to make some more.[​IMG]
     
  7. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    VERY nice, i had to go open a package myself.
    Didn't you add any suger?
     
  8. wutang

    wutang Smoking Fanatic OTBS Member

    Not this time, but next time I make it I will probably add some brown sugar to the mix.
     
  9. alx

    alx Master of the Pit OTBS Member

    That looks excellent.I have a 3 pound cut-off of loin for my second C.B.I followed similiar recipe and love fact i can eat it anytime i am hungry- day or night.Thanks for q-view.
     
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I just happen to have one of those in the freezer. I think I have a mission for the weekend. I'll just put off the honey doo's and try the bacon doo's. Thanks Wutang for the idea and recipe. I'm going with the garlic one.
     
  11. lcruzen

    lcruzen Master of the Pit OTBS Member

    Looks really good Wutang! The CB on the left looks to have a richer color to it.
     
  12. cowgirl

    cowgirl Smoking Guru OTBS Member

    Great job on the bacon Adam! Looks delicious!
    I'm still going to try to talk you into cold smoking some one day. [​IMG][​IMG]
     
  13. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Great job on the CB wutang....looks real nice!!
     
  14. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Good job on the CB Wutang. Looks delicious
     
  15. jjrokkett

    jjrokkett Meat Mopper

    Nice looking CB - thanks for sharing!
     
  16. wutang

    wutang Smoking Fanatic OTBS Member

    Thanks everyone for the compliments.

    You won't have to try very hard to convince me. You just have to let me know when you will be in town to help build the smokehouse. [​IMG]
     
  17. cowgirl

    cowgirl Smoking Guru OTBS Member

    lol I'll be right over. [​IMG]
     

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