Canadian Bacon

[Big Guy]

Just taking the loins out of the brine (10 days)





into the smoker





now the hard part waiting, they should be ready in about 8 hrs. Q view to follow

[wittdog]

Looking good

[wheels]

Big Guy, you've got fantastic loins!

[Big Guy]

Wow that was a marathon smoke. finally got to 155 and I shut it down, I'll let it cool out in the smoker, air temps are around 35 F




more pics in the morning once cooled down.

[Chuckwagon]

Wheels wrote:

Big Guy, you've got fantastic loins!

Hmmm, his butts not bad either!

[Epicurohn]

Big Guy,

If you were to pump them, you could reduce your curing period to 3 days. How much weight loss do you get from the Green weight to the finished product?


David

[Big Guy]

Big Guy,

If you were to pump them, you could reduce your curing period to 3 days. How much weight loss do you get from the Green weight to the finished product?


David

I do pump them but I am in no rush and kept them in for 10 days. I don't bother to weigh before and after I would think that would only be done if you are drying a product.

Here it is out of the smoker



all packaged up, almost



I had to try a little taste



on the plate



I smoked it with a 50/50 mix of cherry and maple, it gave it a wonderfull flavour.

[bates1sniper]

BG,
Could you share what kind of brine you soaked the loins in, and what temp and how long you smoked them?
Thanks for your help
Sniper

[Nutczak]

Good lookin stuff, I have a backloin going in the smoker this evening for the same thing.

Have you ever made pea-Meal Bacon? same thing, unsmoked, coated with fine-ground cornmeal and fried to cook it instead of smoking it.

I am considering lopping off half the cured loin for that.

I do a dry-rub for my Canadian_style bacon, Less mess IMO

[Big Guy]

BG,
Could you share what kind of brine you soaked the loins in, and what temp and how long you smoked them?
Thanks for your help
Sniper

1 cup coarse salt, 1 cup brown sugar, 20 cups water, cure#1 at the rate of 1 tsp /5# of water and meat.
I start the smoker at 120-130 F for a few hours. then apply smoke and increase the temp to 160 F for another few hours, then increase smoker to 200 F and continue until an internal of 152F.

[Big Guy]

Good lookin stuff, I have a backloin going in the smoker this evening for the same thing.

Have you ever made pea-Meal Bacon? same thing, unsmoked, coated with fine-ground cornmeal and fried to cook it instead of smoking it.

I am considering lopping off half the cured loin for that.

I do a dry-rub for my Canadian_style bacon, Less mess IMO

I make peameal too, my last batch was all peameal this batch was all CB.
great stuff either way.