Wait 8 days to smoke these 3. If anyone has not tried CB yet, it is so good & so easy. Just that Damn waiting period. :lol:

All the best Fishawn. Can't wait to see the outcome...:thumb:

Some tasty flavors you got going on, Scott! There's a lot of us waiting this week together, huh?! :banana_smiley:

got three fully cured loins in the fridge - but if the weather tomorrow is like today - it ain't gonner get smoked.

Had a bunch of chillis in there for about 7 hours - what with the wind, rain and general shitty coldness - can't get her up to temp.

should be good and smoky chipotles though :-)

Peameal bacon is even easier. Just brine cure the loin. wash it off, pat dry, roll in corn meal, slice and fry. :drooling:

Wait 8 days to smoke these 3. If anyone has not tried CB yet, it is so good & so easy. Just that Damn waiting period. :lol:

Lookin good scott..:thumb:

The waiting really doesn't seem to bother me on short runs. I'ts the second year hams I think I'm gonna have trouble with...:lol:

If I do some brine cures inbetween that'll hopefully fulfill my needs in the interim.

Wait 8 days to smoke these 3. If anyone has not tried CB yet, it is so good & so easy. Just that Damn waiting period. :lol:

fish ,
i agree the wait time is killer....looks like a good set of CB...very interested on the last one with rosemary

Scott its now the "making bacon shack"!
I love the flavors of the last one, I haved to get my arse in gear this am and get on my sausage and cb... your post has inspired me for sure! :thumb:

DD, hell cb is a walk in the park for you salume heads! You guys got the mega patience gene!!

There's a lot of us waiting this week together, huh?!

Yep. :thumb:

Dave

I made it!........ :nana2:

All cured 7 days & Into the smoker @ 225* with a Hickory Sauna. Planning on taking to 160* then cooling & slicing. The one on the right with all the herbs & seasonings almost ended up Dark Brown or Dark Red in color, smells really good, we'll see :crazy:

Left: Brown Sugar Only.

Center: CBP, Brown Sugar, Garlic & Maple Syrup.

Right: Rosemary, Sage, Thyme, Paprika, Allspice, Oregano, Celery Salt, Chives, Coriander, Onion Salt.

Nice! But also FYI...145° (SOME say 142°) is safe for "ready to eat" loin.

I take mine higher too...150 anyway.

Nice....I like em from right to left! Swear I can smell that one on the right!

Yeah, the never ending temperature debate on CB... :lol:

Lots of different views on this. My last post on this & the 1st time I did it, I took them to 160* and thought it was fantastic. I read Kutas' says 142* on his style of cured CB..... I guess I got about :cheers: 3-4 beers until I get to the point of figuring out what I'm gonna do... :lol:

I guess I got about :cheers: 3-4 beers until I get to the point of figuring out what I'm gonna do... :lol:

That should be long enough ;{) Hey whatever you like. But don't worry if you'd like to keep it a bit rarer, and tenderer than 160°'s gonna give you is all.

Left: TQ & Brown Sugar

Middle: TQ, Brown Sugar, CBP, Maple Syrup, Garlic

Right: 10 Spice

Smoking time/temp: Smoked @ 225* until internal temps hit 155*


REVIEWS

Left: Classic, mild, everyone should at least think it's pretty good.... 8-10/10

Middle: Bolder, more flavor with the Garlic, some heat from the CBP & sweet from the the BS & Maple Syrup...... Scored the highest overall..... 8.5-9.5/10

Right: Had the 10 spices rubbed on it during the cure & smoke.... It initially tasted pretty salty & intense with all the herbs on it..... I soaked it in water for 1 hour & scraped/scrubbed off the outter coating of herbs. The initial score was about a 5-6/10, due to the salty taste & strong herb taste. The soak in water & scrubbing helped it out & mellowed it out, but still it retained the herb flavors without the salt..... 7-8/10

Conclusion

For me, the simple sweet & the sweet with heat were my favorites. I think bacon was meant to be sweetened just a bit & a good light smoke improves it also I think. The addition of random herbs/spices to be included in the cure process (Loin on Right) was not initially all that good. The soaking of this loin & removal of the herb crust on the outside made it a decent CB. It did retain the flavor of the herbs & it was the dryest of the 3 CB loins. Next time Loins go on sale, I will be at it again.

If you have not yet made Canadian Bacon, it is SO worth it. The hardest thing is waiting the 7-10 days +/- for the curing process to be completed. I have not yet read anywhere on here that it was "Not Good" or a "Waste of Time".... It's easy, economical & fantastic! TRY IT :thumb:

Great info!

I especially like the Reviews and Conclusions part. :thumb:

My first CB will be ready to smoke tomorrow and you've given me some more ideas for seasoning. I was thinking just some EVOO and CBP but I'm thinking the brown sugar might be nice.

Dave

The addition of random herbs/spices to be included in the cure process (Loin on Right) was not initially all that good.
lmao - now what did I tell you about just throwing the entire contents of the herb shelf in your sausage ? Applies to bacon as well :-)

Hoping I can get my loins in tomorrow - poor things been sitting in that fridge for over 2 weeks now while the weather has seesawed between gales and torrential downpours.

Yours look good though.

I'm with rich on temps - 150 is fine, just makes it that little bit more succulent.
Check out my sweet cure recipe (it's around somewhere) - a little coriander works wonders with the cbp and sugar.

Great job! :clap2::clap2: