AMNPS Canadian Bacon with Q-View

Discussion in 'Pork' started by teeznuts, Sep 8, 2011.

  1. teeznuts

    teeznuts Master of the Pit

    I was so impressed with the last batch of tenderloin CB that I ran out and bought more tenderloins after the first batch was sliced. Again this is made with pork tenderloin rather than the traditional prok loin so I guess it's not technically CB but I don't know what else to call it.

    Started with 2 packages/4pieces. Trimmed em up and added Morton's Sugar Cure and brown sugar. After the curing process I soaked and rinsed and left uncovered in the meat fridge to get the pellicle forming. Added some Turbinado sugar then into the MES. Cold smoked for 5 hours with cherry then slowly added heat til the IT reached 150.

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    Let rest overnight then sliced up for pizza, sammmies and omelettes. Even used some of this plus some buckboard bacon to pay off my electrician for doing work after hours. He was very happy with the deal since I have him and now his family hooked on BBB from a prior smoke.

    [​IMG][​IMG]
     
  2. smokeamotive

    smokeamotive Smoking Fanatic

    Man that looks good! I see you used the Hormel " Always Tender" tenderloins. I tend to shy away from those on anything cured or for sausage because of the special juices that they pack them in. I like to find " Fresh " pork for these ventures. So my question is ... do you think that there brine had any effect on the way your CB turned out? Just curious.
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks great!

    Nice color!
     
  4. teeznuts

    teeznuts Master of the Pit

    Not sure. My last round wasn't Hormel and the only difference I can think of might be a little difference in the color. I just grab whatever is cheapest at the time. You just inspired me to do a side by side comparison. That means lots of this yummy stuff in my future.
     
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks beautiful, Teez!!!

    Thanks for the Views,

    Bear
     
  6. smokin - k

    smokin - k Meat Mopper

    Looks great... Love the photo block.... Happy Smoking, Smokin - K
     
  7. venture

    venture Smoking Guru OTBS Member

    Great job!

    Good luck and good smoking.
     
  8. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    AWESOME!

    Next on my list

    Todd
     
  9. garyinmd

    garyinmd Meat Mopper SMF Premier Member

    Looks great Teez.  I have mine in the fridge, looking like this Sunday will be the day.  (Again, thanks for the help).  Looks like you changed the time/temps on this round, which one do you think was better?

    Gary
     
  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Holy Crap TEEZ.......It has been a month since my last CB.........Now I gotta make some more........That looks soooo good......This forum drives me crazy with the food pics.....
     
  11. jc1947

    jc1947 Smoking Fanatic

    TEEZ, Love the color. But if you want a true taste evaluation I'll send you my address and you can send me a LB or so to taste. [​IMG]

    JC1947
     
  12. teeznuts

    teeznuts Master of the Pit

    Thankis everyone!
     
    Hey Gary,

    Bet you can't wait for Sunday. I did this one with a cold smoke first since I now have an AMNPS pellet smoker. I didn't have it on the prior batch. This batch is definitely smokier and in my opinion better but you'll do just fine even if you don't have an AMNPS. It's still delicious smoking it at 180 the whole time, just not as smoky as if you have the option of cold smoking prior to bringing the heat.
     
     
  13. garyinmd

    garyinmd Meat Mopper SMF Premier Member

    Yup, I have one of those wonderful little units, biggest question right now is what type of small rub I might add before smoke.  Other than that ready to go.

    Gary 
     
  14. woundedyak

    woundedyak Smoke Blower

    Great color! Nice work
     
  15. teeznuts

    teeznuts Master of the Pit

    This time I forgot the Lawry's seasoning and just rubbed with turbinado sugar and it was perfect.
     

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