Bourbon Bacon / Canadian Bacon (q-view)

Discussion in 'Smoking Bacon' started by nubyte, Oct 23, 2011.

  1. nubyte

    nubyte Fire Starter

    So i'm re-stocking the freezer with bacon for the long winter up here, and decided to try my hand at Canadian Bacon, and figured why not try some bourbon on some of the pork butt. 

    After curing for 10 days, i took a 3 pound slab of meat out and added bourbon to the bag:

    [​IMG]

    I put it back in the fridge for the day.  so now its been curing for 11 days, left in the fridge over night, and now into the smoker at a balmy 43 degrees.

    I do have a concern with the Canadian bacon.  It cured as long as the pork butt, but as you can see in this picture, it didn't get any red coloration like the butts did:

    [​IMG]

    Is it normal for the Pork Loin to not get the nice red color, or should i be worried about this?
     
  2. smokinal

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

    Take a thin slice off & fry it. It should turn bright red when it's cooked, if the cure penetrated it.
     
    Last edited: Oct 23, 2011
  3. nubyte

    nubyte Fire Starter

    I did the fry test yesterday, it never turned the nice bright red, but you would think that after 11 days the cure should have worked its magic?
     
  4. smokinal

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

    It won't get bright red like pastrami but it should look like ham or bacon, not like a cooked pork chop. If your sure about the amount of cure that you used then I wouldn't worry about it. Just go ahead & smoke it.
     
  5. nubyte

    nubyte Fire Starter

    I have it smoking now, of course more pictures to come. 

    Thanks for the help Al
     
    Last edited: Oct 23, 2011
  6. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG]Is it ready yet ?  how long ? now ?[​IMG]
     
  7. nubyte

    nubyte Fire Starter


    Only about 10 hours....it'll be a long wait, hope you have lots of popcorn.
     
  8. smokinal

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

    Move over Ahron, I brought the beer!

                                [​IMG]
     
  9. tjohnson

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

    Meee Tooo!

    TJ
     
  10. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG]The popcorn and beer is finish 
     
    Last edited: Oct 24, 2011
  11. nubyte

    nubyte Fire Starter

    Hey all, sorry about the wait, and lack of popcorn and beer, i'll stock up more next time.

    The smoking went as smooth as can be, 12 hours of maple smoke and they came out looking like this:

    [​IMG]

    [​IMG]

    Slice shot of the Canadian bacon frying.  It did get a more pink ham looking color when done:

    [​IMG]

    Sliced bourbon soaked buckboard bacon (bbb?)

    [​IMG]

    And the fry shot:

    [​IMG]

    Overall the taste of the Bourbon really soaked in nicely, and added a great taste to the bacon.  I highly recommend any bourbon fans give this a go, you will not be disappointed.  Next time i might try the Red Stag Jim Beam, which has some cherry taste too it as well, just for fun.  Now to slice the entire load and freeze it [​IMG]
     
  12. thunderdome

    thunderdome Master of the Pit

    Lookin Good. I gotta try some Canadian Bacon
     
  13. africanmeat

    africanmeat Master of the Pit OTBS Member

    It was worth the wait. looks great it must be very yummy
     
  14. smokinal

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

    It looks good & sounds like it tasted good too!

    I just wonder why the color never changed on the 1 piece.

    Maybe Pops can answer that.
     
  15. nubyte

    nubyte Fire Starter

    Thats what i would like to know too Al.  Neither loins changed colors much, but at least the once slice i fried and tried got somewhat of a ham look to it.  Nobody has gotten sick yet, so it can't be TOO bad for us, or we're just lucky [​IMG]
     
     

Share This Page