I have been wanting to make some Canadian bacon for a while now and I actually had two loins in my fridge from last summer when they went on sale so I finally made time to try it. I followed Bearcarvers instructions and they turned out awesome. I won't bore you on the details since Bear has an awesome step by step post but basically they were cured with tender quick and brown sugar for 10 days and then rinsed and covered with garlic/onion powder and pepper over night in the fridge to dry and then I threw them on my buddies electric Bradley smoker and took them to 145-149 degrees. I will definitely be making this again.
The loins.
All bagged up with the tender quick and brown sugar for 10 days.
Soaking and the fry test. I had to soak them for around 2 hours.
All seasoned and ready to nap in the garage cooler for the night.
Here is my buddies smoker I was using for the day up at my brothers house. I had some real challenges maintaining temps. Good thing I had a thermometer as they temps were off by about 50 degrees according to his heat source controller.
All done and ready to sit over night in the cooler.
Slicing them up. I made some thin for Canadian Bacon, some a little thicker for breakfast bacon and some about an inch thick for smoked/cured pork chops for supper.
Here is my load of Canadian Bacon.
I was up at my brothers for Christmas and we both had Friday off so we fired up 4 smokers and smoked a crap load of stuff that day. Along with the Canadian Bacon here are a few shots of everything else.
Beef Ribs for supper.
Pastrami.
Pulled Pork.
And Salmon. (These two pieces were from my brothers, girlfriends, dad and they looked horrible but the end result was great. Oh well they were going back to him so we didn't care. My brother had 3 slabs from Sam's club that he did for his freezer.
I also tried out my new IQ 110 PID on my UDS. I still need some tinkering/learning with this unit to figure out where I need to run it to keep the temps I want.
And here is a shot of the smokers on the deck.
It was a fun and great way to spend a Friday before Xmas. Thanks for looking.
The loins.
All bagged up with the tender quick and brown sugar for 10 days.
Soaking and the fry test. I had to soak them for around 2 hours.
All seasoned and ready to nap in the garage cooler for the night.
Here is my buddies smoker I was using for the day up at my brothers house. I had some real challenges maintaining temps. Good thing I had a thermometer as they temps were off by about 50 degrees according to his heat source controller.
All done and ready to sit over night in the cooler.
Slicing them up. I made some thin for Canadian Bacon, some a little thicker for breakfast bacon and some about an inch thick for smoked/cured pork chops for supper.
Here is my load of Canadian Bacon.
I was up at my brothers for Christmas and we both had Friday off so we fired up 4 smokers and smoked a crap load of stuff that day. Along with the Canadian Bacon here are a few shots of everything else.
Beef Ribs for supper.
Pastrami.
Pulled Pork.
And Salmon. (These two pieces were from my brothers, girlfriends, dad and they looked horrible but the end result was great. Oh well they were going back to him so we didn't care. My brother had 3 slabs from Sam's club that he did for his freezer.
I also tried out my new IQ 110 PID on my UDS. I still need some tinkering/learning with this unit to figure out where I need to run it to keep the temps I want.
And here is a shot of the smokers on the deck.
It was a fun and great way to spend a Friday before Xmas. Thanks for looking.
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