canadian Bacon

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Postby DarrinG » Thu Aug 17, 2006 12:44 am

Well since I'm Canadian and I live in Canada you should send me some for quality control. LOL. They look great

I just picked up 60+ lbs. of loin. I'm going to do some as peameal and the others I'm going to slice and make into smoked pork chops. MMMMMM

I can't wait.

DarrinG
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Postby wittdog » Thu Aug 17, 2006 12:46 am

DarrinG wrote:Well since I'm Canadian and I live in Canada you should send me some for quality control. LOL. They look great

I just picked up 60+ lbs. of loin. I'm going to do some as peameal and the others I'm going to slice and make into smoked pork chops. MMMMMM

I can't wait.

DarrinG

Shiping them could be an issue....
They are almost done...two more *F
What are these smoked chops you speak of?..Sounds good
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Postby wittdog » Thu Aug 17, 2006 1:09 am

The Canadian Bacon is done�.I was about a 14 hr cook�.I�m going to let it bloom for about an hour and then it�s fridge time�.I�ll post more pic tomorrow after it sits in the fridge and I cut it�then it�s breakfast tomorrow�
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Postby Bill Hays » Thu Aug 17, 2006 1:38 am

That looks great! Can I come over for breakfast??? :lol: :lol: :wink:
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Postby DarrinG » Thu Aug 17, 2006 1:59 am

Smoked pork chops are chops that have been brined for about 12-24 hours then smoked and brought up to 130F then when you want them grill them up until they are done and consume.

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Postby wittdog » Thu Aug 17, 2006 2:02 am

Now that sounds good...Can you vac pac the smoked chops? and then freeze them until needed
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Postby DarrinG » Thu Aug 17, 2006 3:17 am

Yup. I vacpack them 2 at a time for my wife and I.

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Postby Big Guy » Thu Aug 17, 2006 12:08 pm

Yes Smoked pork chops are one of my favorites. Im going to do it a little different next week. I usually cut the chops and brine them. Then smoke them. I will brine the whole loin, smoke it then cut the chops and package to see if there is any difference. :D
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Postby wittdog » Thu Aug 17, 2006 12:30 pm

The CB is done and ready for consumption�..I�m really happy with the way this batch turned out�.I should have done 2 loins�.I brined the loins for 4 days and used honey as my sweetener ..the honey has a real nice flavor the CB is nice and moist and real nice subtle smoke flavor�.usually I�m my worst critic and will say this is good but�not this time this is some of the best CB I�ve made�Don�t know if you guys from across the pond know but CB in a store goes for $7 lb, I bought the loins for $1.99 lb and the store bought stuff can�t touch the taste and texture of this stuff�It�s good to have a hobby��.Oh yeah my new meat slicer worked great�don�t know how I lived without it and the price was right $25 USD
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Postby Bill Hays » Thu Aug 17, 2006 1:17 pm

Looks great wittdog!
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Postby jenny_haddow » Thu Aug 17, 2006 1:30 pm

Just beautiful. Thanks for the step by step pictures and updates, very interesting.

Jen
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Postby Rivermute » Wed Jan 02, 2008 3:19 am

Peameal bacon is a real treat and dead simple to make. Will post a recipie when I get home from work. I think it started out as a south/central Ontario thing and spread out from there. Its super lean and barely needs to hit the pan (over cooking will dry it out). Great with fried potatoes.
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