This Canadian Bacon thing

[myownidaho]

Okay, having only eaten industrial CB, I’ve never been that impressed. Sorry Canada.

I decided to see if the country could redeem itself for the crime of giving us Justin Bieber and started on the CB journey with one of the pork loins I picked up a couple of weeks ago.

Trimmed and cut into three pieces, individually weighed for curing purposes. Into ziplocks for a few days and then vacuum sealed.

Fast forward two weeks and it was time to rinse and dry. No off smells although I did trim some gray edges off one piece.

The fry test was great. I could slice it, fry it and eat it as is. Into the fridge to dry and I’ll smoke on cherry Friday.

 

[motocrash]

Very Nice! Like the Damascus too;)

 

[myownidaho]

Thanks! That’s a Japanese gyuto with a Swedish folded steel blade. I can shave with that thing.

 

[Rings Я Us]

Like how he weasels the knife into the pick.. lmao :D. Jk..

What kind of spices did you use? Did you do TQ or the regular cure #1?.. Dry brine rub a dub?

 

[Rings Я Us]

It looks like just the basic salt/sugar/cure#1
Is in the mix.. the last time I did it I added some Granulated onion& garlic, plus some brown Sugar. Was good stuff.

 

[myownidaho]

It looks like just the basic salt/sugar/cure#1
Is in the mix.. the last time I did it I added some Granulated onion& garlic, plus some brown Sugar. Was good stuff.

Given that this is my first go around, I wanted to keep it simple, so i just went with the basic Cure #1, kosher salt and Turbinado sugar. When I smoke, one will be plain, one will get a black pepper rub and the third one I haven’t decided yet but sweet paprika is at the top of the list. Maybe a little garlic and onion powders tossed in as well.

 

[indaswamp]

Look up Disco's Piri Piri....good stuff on CB!!

 

[SmokinAl]

CB is a big favorite around here & I'm out of it.
I think you just prompted me to pick up a loin & make a batch!
Al

 

[HalfSmoked]

CB is a favorite around here I always use BearCarvers recipe listed under his step by steps.

Warren

 

[myownidaho]

I couldn’t wait more than a day. What can I say? I’m weak.

One plain, one with slight coat of BP, and one with piri piri. Almost five hours starting at 160 and ramping up to 220 to an IT of 145 on the biggest piece. Only four hours of smoke.

Sandwich pick tomorrow after they rest for a day.

 

[motocrash]

Gorgeous.That cherry sure did the trick.

 

[indaswamp]

Awesome! You'll be glad you made the piri piri!

 

[indaswamp]

Money!!!

I gave ya 2 likes!!!

 

[gmc2003]

That CB looks really good. Another thing on to-do list. Remember Canada also gave us BTO, Triumph, Rush, April Wine and the Guess Who. Maybe they were in cahoot's with Germany for us unleashing the Hoff.

Point for sure.

Chris

 

[myownidaho]

Gorgeous.That cherry sure did the trick.

It's become my favorite smoking wood.

Awesome! You'll be glad you made the piri piri!

The piri piri is interesting. I need to fry some of it up to really get an impression. At this point, the light dusting of black pepper seems to be my favorite.

Money!!!

I gave ya 2 likes!!!

Thanks! Money, money, money, MOONNNEEEYYY!

That CB looks really good. Another thing on to-do list. Remember Canada also gave us BTO, Triumph, Rush, April Wine and the Guess Who. Maybe they were in cahoot's with Germany for us unleashing the Hoff.

Point for sure.

Chris

Thanks for the point. I think that proper CB and poutine is a decent accounting for Bieber. The others certainly don't hurt either.

Germany deserves the Hoff. Can you say "polka"? o_O

 

[myownidaho]

 

[Bearcarver]

Looks Great, Idaho!!:)
Looks Very Tasty!
I see my Son hasn't been there----Your end pieces are still there!!:rolleyes:
Like.

Bear

 

[motocrash]

OH My ! Too bad Bieber not smuggling that into the US.

 

[redheelerdog]

Looks beautiful, I am going to have to try that.

So many easy to make dishes with that.

Like!

 

[myownidaho]

Thanks, guys! I fried some up this afternoon and stood at the stove, and ate it out of the pan.