Canadian Bacon taking forever - Finished with Q-view

custom99 · Oct 26, 2011

This is the first time I have smoked anything that has sat at the same temp forever. I put a 1.5 pound piece of pork loin in at 5:30. Smoker temp at 200. It got to 145 in 2.5 hours. It has been sitting at 147 for 70 minutes now. I even checked with 2 different thermos and both say the same. I did not expect this amount of time for such a small piece of meat.

chef jimmyj · Oct 26, 2011

What temp are you going for?...That baby is good to go where you're at if you want it to stay juicy...JJ

venture · Oct 26, 2011

X2 on JJ. Pull it now and enjoy!

Good luck and good smoking.

custom99 · Oct 26, 2011

It just hit 158. Is it ok to pull and slice and eat without reheating later? It was cured for 10 days with cure #1

adiochiro3 · Oct 26, 2011

Yes. Enjoy!

SmokinAl · Oct 27, 2011

Next time you may want to pull it out much sooner. If you plan on eating it cold without further cooking then 145 is good.

Even 140 and rest it until it coasts up to 145.

custom99 · Oct 27, 2011

Thanks guys. I was just trying to follow the WIKI on Canadian Bacon. The article says it can be pulled at 140 or if it will be eaten cold it needs to be taken to 160. It came out having perfect flavor but it is on the dry side. Next time I will have to pull it sooner. Just an excuse to make some more.

10 days in some cure #1 and some spices.

Was pulled at 158 but will pull at 145 next time.

I love the flavor but not the dryness.

Bearcarver · Oct 27, 2011

Kevin---That Wiki must be old enough to have been made before the USDA changed the safe internal fully cooked temp from 160˚ to 145˚.

Back then it was probably better to pull early, and then fry it before eating, because it can get quite dry going to 160˚ IT.

Now that you can safely take it to 145˚ IT, and eat it cold, all of my future CBs will go to between 145˚ and 150˚.

Then I can eat it cold or just warm it up a bit.

That old Wiki was pulling it at 140˚ if you were going to fry it first before eating---now you only have to go 5˚ higher to be fully cooked.

USDA did us a big favor on that one!

BTW: Your's still looks real good!!!!

Bear

shoneyboy · Oct 27, 2011

Really nice looking.....Wish I had a piece of that right about now !!!!!

daveomak · Oct 27, 2011

Looks good to me.... I'd eat it.. here is something you might be interested in looking at....

http://www.huffingtonpost.com/craig-goldwyn/physicist-cracks-bbq-mystery_b_987719.html

After reading the scientific explanation of "The Stall", and looking at the test results actually performed in a smoker....

I am planning on changing my method of smoking meats etc that I want moist....

If it is true that "evaporative cooling" is the culprit that keeps the temps in a stall mode...

and the natural moisture in the meat is keeping the temps low until the moisture has been reduced so the meat can heat up...

The logical thing for me to do is "Stop the evaporative cooling process"...

Just my new found

"wish I would have learned that sooner" moment...

I know... I know... most of my compadres here have been foiling etc. for a long time...

That being said... I think I must have been born in the "show-me" state or some reasonable facsimile... Dave can be slow at times... but eventually.......

jc1947 · Oct 27, 2011

That looks spoiled ...So send it my way....I have a test guaranteed to tell. The best part is I do the test for free!

JC1947

custom99 · Oct 27, 2011

Thanks guys.

JC1947 said:
That looks spoiled ...So send it my way....I have a test guaranteed to tell. The best part is I do the test for free!

JC1947

After just making a sandwich with cheese, over easy eggs, this ham, and fresh bakery buns I think I might like spoiled meat so I think I will hang onto this one. Maybe the next spoiled one can come your way.

sound1 · Oct 27, 2011

Good Job. I have some going in this weekend, hope it looks this good.

billebouy · Oct 27, 2011

Has anyone done a comparison on the relative resultant moistness of dry cure vs. brine on Canadian Bacon?

raptor700 · Oct 27, 2011

Great color

I pull all my pork at 145º (except ribs)

Bearcarver · Oct 28, 2011

billebouy said:
Has anyone done a comparison on the relative resultant moistness of dry cure vs. brine on Canadian Bacon?

I never did that comparison, but I wouldn't think it would matter much how much moisture was on the outside during curing.

I think it means more on what temp you take it to internally, and even more on how long you take to get it there.

If go "low & slow" for too long, in the 130˚ to 150˚ smoker temp range, before I take it higher to finish it, there is a good chance it will be dry.

With me there is a fine line between keeping it low & slow long enough to get it good and smoky, and keeping it in there long enough to dry out.

Gotta find that line.

My 2¢

Bear

venture · Oct 28, 2011

I have never done it either? I use a dry cure for my Canadian Bacon.

Intuitively, though? By osmosis, I wonder if a brine cure might not add some moisture?

Good luck and good smoking.

teeznuts · Oct 28, 2011

Looks perfect!

tjohnson · Oct 28, 2011

SCHWEET!

TJ

SmokinAl · Oct 29, 2011

It sure came out looking good!

Canadian Bacon taking forever - Finished with Q-view

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