View Full Version : Question about Canadian Bacon smoking temps


wutang
05-18-2009, 03:03 PM
I have some pork loins curing for a Canadian Bacon smoke this coming weekend, just had a quick question about smoking temps.

I have never done CB before but I have made Buckboard bacon from a boston butt. The instructions that came with the Buckboard cure kit stated to smoke at 150 degrees for 45 minutes then at 200 degrees until and internal temp of 140 is reached.
But I have also read in other threads of people smoking CB at regular smoking temps 225+

I was wondering if anyone had any thoughts of the pros/cons of following temps similar to the Buckboard vs. higher regular smoking temps. :noidea:

Walking Dude
05-18-2009, 04:26 PM
when i smoke my CB, i smoke at 250 till internals of 160.

on edit:

the cons of those temps you posted, to me, are a pain in the ass to maintain, unless you are using a gasser.

my cb tastes just fine when i do it this way. I also believe cowgirl does it this way, and i THINK jb1 also.

Richtee
05-18-2009, 04:27 PM
To my mind..loins should be kept to maybe 145 or so. There's no fat to render, and any that there is you wanna keep for frying. As it is..I always add a dollop of bacon fat for frying CB.

wutang
05-18-2009, 05:00 PM
the cons of those temps you posted, to me, are a pain in the ass to maintain, unless you are using a gasser.

my cb tastes just fine when i do it this way. I also believe cowgirl does it this way, and i THINK jb1 also.

I will be using a horizontal offset and don't think the temps will be too much of a problem, didn't really have trouble when doing the buckboard anyway. If the higher temps just keep things simpler that might be worth it though.

To my mind..loins should be kept to maybe 145 or so. There's no fat to render, and any that there is you wanna keep for frying. As it is..I always add a dollop of bacon fat for frying CB.

I was thinking of taking it to 160 just so I could slice and eat, or for sandwiches. But I did sliced the loin into two sections with different seasonings on each. Maybe I should just take one to 140 for frying and one to 160 for snacking.

cowgirl
05-18-2009, 05:10 PM
I like cold smoking my bacons... both CB and slab. It gives me more options on how I want to cook it later.

One of my favorites is chicken fried canadian bacon...

http://www.smoked-meat.com/forum/showthread.php?t=285

wutang
05-18-2009, 05:15 PM
I like cold smoking my bacons... both CB and slab. It gives me more options on how I want to cook it later.

One of my favorites is chicken fried canadian bacon...

http://www.smoked-meat.com/forum/showthread.php?t=285

You know I was looking at that post as I poked around in the bacon forum before I asked this question, You made me hungry....again. Now I have more decisions to make. :noidea:

cowgirl
05-18-2009, 05:21 PM
You know I was looking at that post as I poked around in the bacon forum before I asked this question, You made me hungry....again. Now I have more decisions to make. :noidea:

Adam, I don't smoke my bacons to reach a certain internal temperature. I cold smoke for flavor and smoke them as long as 6 hrs to 16 or more hours depending on the wood I'm using. I go by color.
Usually smoke at 65 degrees but have cold smoked a bit higher.

I know your bacon is going to be tasty no matter what you decide to do with it. :cool::thumb:

wutang
05-18-2009, 05:37 PM
Adam, I don't smoke my bacons to reach a certain internal temperature. I cold smoke for flavor and smoke them as long as 6 hrs to 16 or more hours depending on the wood I'm using. I go by color.
Usually smoke at 65 degrees but have cold smoked a bit higher.

I know your bacon is going to be tasty no matter what you decide to do with it. :cool::thumb:

Thanks for the vote of confidence. Now I just have to start looking for materials to build a smokehouse :lol: Maybe for the next batch:banana_smiley:

thepoolguy
05-18-2009, 05:49 PM
I have always followed Jeanies' instructions to the "T", she has never let me down.

Good luck with your loins......:thumb:.............

Walking Dude
05-18-2009, 06:01 PM
seeing how i don't have a cold smoke house, and can only cold smoke in the winter, i hot smoke mine to 160, like you mentioned, for sandwiches........bout all i use it for in fact.........unless i put it in Capt. Dans omlets. I want it cooked in that use also.......

cowgirl
05-18-2009, 07:26 PM
Thanks for the vote of confidence. Now I just have to start looking for materials to build a smokehouse :lol: Maybe for the next batch:banana_smiley:

Adam, I have so much faith in your abilities..... I bet you could pump some cool smoke into the air intake on your fine new drum. :cool:

RowdyRay
05-18-2009, 07:44 PM
I was thinking of taking it to 160 just so I could slice and eat, or for sandwiches. But I did sliced the loin into two sections with different seasonings on each. Maybe I should just take one to 140 for frying and one to 160 for snacking.


That's not a bad plan. I did just that with my batch. Then vac'ed it up. I now have some for throwing on pizzas or frying for breakfast. The others I can eat on crackers or sammies. Up to you what you want to do with it though.

jbchoice1
05-19-2009, 12:36 PM
it'll be fine little buddy... the last one I did was hot smoked to 152... was a great color... pics coming soon... it sure didn't last long around the pond...

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