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I have a batch of Canadian Bacon in brine I will me smoking it later this week�.The loin was real nice...I picked a winner...

What do you use in your brine?

Now will you smoke it to make canadian bacon or will your roll it in corn meal unsmoked to make peameal bacon?

DarrinG

Darrin I use the recipe in the Kutas book for my Canadian Bacon here is a link to the recipe I posted on a BBQ board I like�.
http://www.myfreebulletinboard.com/f2/v ... orum=bbq4u

Typically I do two whole loins, I cut them into 3rds, they fit into a brining bucket nicely that way I do 4 of the 3rd�s as CB and the other two as pea meal�This time I only grabbed one loin so two will be smoked and one will be Pea Meal��.A guy on the BBQ board smokes his and then brushes boiling maple syrup on them and then rolls them in pea meal�..The loin was nice and fresh the sell by date is Aug 28..so I should have some nice and tender peameal.
The Kutas recipe calls for Powdered Dextoes but I like using maple syrup or honey

I'll be smoking the loins tomarrow

I just took the loin out the brine�.I think I should have done 2 like I always do�.Here are some pics of the Pea meal



It what�s for breakfast today�

The CB is now in the smokehouse 3 hrs at 130*F and then I will start to smoke it

Lookin' good Wittdog. Did you slice one of them up prior to smoking?

No those are just the trimmings for the whole loin�I buy a whole loin and then trim it�I call the trimmings �mutant� bacon and use is in beans and dice it up for omelets..

Good looking bacon there.

(What's pea-meal, BTW. The only Canadian bacon I've seen in the UK is the hot smoked salted loin with no coating.)

Wohoki wrote:Good looking bacon there.

(What's pea-meal, BTW. The only Canadian bacon I've seen in the UK is the hot smoked salted loin with no coating.)

Peameal Bacon is pork loin that has been cured and then rolled in corn meal...You then fry it in a little bit of butter..it's good with breakfast or on a sammie with some mayo lettuce and tomatoe...

-conv-

The CB has been in the smokehouse for 3 hrs at 130*F and is dry to the touch�time to turn the temp up to 150*F and introduce the smoke for the next 3 hrs.

I can't wait for the finished pics!! Can you tell me more about the trimming process i.e. what you trim? Lookin' good!

Bill the whole loin isn't trimmed like a "supermarket" loin...I trim the excess meat off of the loin until it is just a loin...I don't know what the excess stuff is called..but I cure it along with the loin and then smoke it..If you buy a whole untrimmed loin you'll see what I'm talking about. ..I just added a half pan of wood chips

Here is a pic of the CB it�s taking on a nice color�the smokehouse temp is 160*F and the internal meat temp is 130*�It will still need a couple of hours�.

Oh, ok..That's what whole loin means. I'm use to the pork loins I get at Sam's Club which are trimmed nicely and I thought that's what you had but I saw some of the fat on one of the loins and got confused. (Yeah, I know ~ It's an age thing ) Nice color so far!! BTW, what kind of wood are you using for wood?

Bill Hays wrote:Oh, ok..That's what whole loin means. I'm use to the pork loins I get at Sam's Club which are trimmed nicely and I thought that's what you had but I saw some of the fat on one of the loins and got confused. (Yeah, I know ~ It's an age thing ) Nice color so far!! BTW, what kind of wood are you using for wood?

Hickory