Canadian Bacon a la Foamheart

Discussion in 'Grilling Pork' started by foamheart, Sep 25, 2013.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Using Pop's Brine Cure

    !T #1 pink cure

    1C Brown Sugar

    2/3C Canning Salt

    1C Refined Sugar

    1T Maple Extract

    1t. Garlic

    1/2t. Onion

    I didn't use honey or real maple syrup this time and I didn't not see any roping, congealing, or thickening of the cure. I like honey, I like maple syrup, but I don't like slimy brine, I don't care who says its ok... and that's a load of meat.

    Since they were so thick I let them cure 18 days. Below they out of the brine and rinsed

    These were big loins, you can understand now why I was asking about slicing before freezing......

    Overnight in the meat reefer to dry and firm up, like they needed to firm up.

    I cut them in half again and rubbed.


    Brown Sugar, Maple Sugar, and McCormick Apple Pork Rub

    The Smoker is hot, the pellets are insured to be dry by now, I start a little fire. Complain as you may, I would rather spent 10 mins getting it right now than to have to screw with it all day long. I like my AMPS. I spilled the bag in the cage so separated the middle row. I figure there is probably between 6 to 10 hours of pecan smoke there.

    They are all tucked in snug, the Maverick RF is inserted in the top row (I find this is the hottest part of my smoker). I set the box to 100 degrees, it was already at 87 before I turned it on to try out the humidity in the box and the pellets.

    Note the smoke, the smoker is hot, was full of smoke when the meat was added. Now its just sit back and enjoy the smoke. Hopefully more to follow.

    BTW I sometimes forget to say thank you, But Pop we really appreciate you sharing with us. My Pop says, "But you have to rub it in salt". I say, "Yeah but Pop's way is better". Thank you Pop.
    Last edited: Sep 25, 2013
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    So, I assume this means your brine bucket is Mine too I need get to the store. Your off to a great start!
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I have meat marinating to smoke jerky tomorrow or the next day. Trying 4 different marinades this time, gonna shake it up a bit for this years trip's jerky. Let her pick what she likes best.

    Still have the experimental Italian peach brined loin to smoke also

    AND still have a ham in the brine.

    I was thinking I needed more meat too, sounds more like I need to eat more......LOL.

    After seeing your ham loin I was so dissappointed I didn't do that. But you can bet its in the near future..... I mean the holidays have to get here sooner or later right? I can give the kids little ziplocks of smoked meat for trick or treat! But NO mason jars!
    Last edited: Sep 25, 2013
  4. beeflover

    beeflover Smoke Blower

    Ur making jerky out of tenderloin?
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Jerky is tomorrow........ maybe!

    Ok, Smoked for 6 hours, I know but got involved with the chainsaw and trees in a hurricane fence and lost track of time. I did three hours at 100 degrees, then turned it up to 220 for the last three. Pulled at 145, reached 149. Five more pieces in the meat reefer cooling to night, bag and tag for the freezer tomorrow.

    I stuck this picture in to show in 6 hours how many pellets were used and it was chugging out the good smoke like a Locomotive! I might have got 8 hours out of the first row. Now I screwed up though, yes it got plenty of smoke, but I had the vent over half closed as usual and it didn't dry the meat as well as I needed, my bad. Again I will blame the chainsaw..... Wing ding ding ding ding ding..........wait that's a Yammer-hammer !

    End result, I need a class in presentation. Good taste beats out pretty every time at my house.

    EGGS BENEDICT!!! I always use the top piece for some jelly, this is homemade dewberry.

    My plate, screw the fruit, give me the meat!

    I really missed the maple syrup in the taste of the end result. Went from an almost candy taste to the meat, to a Canadian bacon taste. Which is ok, but the first one I messed up (LOL), was better I think. Secondly I let my eyes get larger than my stomach, That was a ridiculous amount meat to do at once. First you can't adjust the next one for months, and had I not gone overboard I would be doing some Ham-loin like Woodcutter's about now! That stuff looks amazing!

    I am stocked up and ready for the holidays with Canadian Bacon, and if it disappears like the last did, it won't be too long before I can make one of those hams!!

    I smelled smoke all day, played with the chain saw, had eggs Benedict...... Believe its time for a little toddy for the body.

    Thank for following along, Thanks Pop for the brine cure, Thanks Woodcutter, Thanks Todd for the AMPS, and thanks to the academy for this statue, and to all the little people I stepped upon to get to this lofty perch, thanks Mom & Dad, and my 3 grade teacher Ms. Fairchild, and to Jenny Lou Betty Liz she'll know why /wink /wink /wink!
    Last edited: Sep 25, 2013
  6. woodcutter

    woodcutter Master of the Pit OTBS Member

    Your CB looks very good with Eggs Benedict. Nice presentation too. How did you Pop and little sister like it? Juicy?
  7. woodcutter

    woodcutter Master of the Pit OTBS Member

    Don't forget about the church ladies!!
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Wasn't as juicy as the last one, Last one I pulled at 141 and got to 144, and I achieved IT faster too, but last Loin was much smaller!

    LOL... Pop is 89 and has Alzheimer's so each time you ask its a new answer. When ya hear what ya want to hear ya quit asking. He did think the toast was full a holes though.

    Baby sister is a Granny and lives 100 miles off. I just have Pop living with me, but its enough believe me.....ROFLMAO

    I thought about it today, I do have china and good company China all put up so ya don't break it LOL.... I can throw away the dirty dishes now. But if Valerie Bertenilli, Alessa MIllano, or Jennifer Aniston drop by I'll consider letting them wash.
    Last edited: Sep 25, 2013

  9. Looks great Foamheart  [​IMG]    I'm afraid I would require more than 1 plate though!  [​IMG]    [​IMG]
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    That is ok, the faster its eaten the faster we get back to smokin again.......I am a smokin junkie. I may not be as good as all ya'll (can ya tell I am a southern boy LOL), but I bet nobody enjoys it more!

    Thanks, I wish you were here to have some. It was the first time I really missed the chicken's yard eggs.
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    It looks like we have a new Count of Canadian Bacon. Well done Foamheart! I am on the road and eating restaurant food again and would give my eye teeth for the home cooking in your Qview. Sigh. Home soon. Thanks for the food porn to tide me over.

  12. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Good job on the thread.  Everything looks extremely good.


  13. kathrynn

    kathrynn Smoking Guru OTBS Member

    Foam...that looks wonderful!  Great Job!

  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir, but I bow to the true master.  Were you here, we'd have GUMBO, ya know its not really soup. I bet some "back bacon" would be good in Gumbo!
    I am feeling better about 'em. I am always my own worst critic. Of the 8 pieces, 4 have run out the door already. I didn't know there was a neon sign above the garage like at Krispy Kreme with the Hot Donuts, "The smoke is Rising!" I can't find who is turning it on yet.

    Thank you for the compliment Tom
    Why thank you, boy the eggs benedict was really good. Had been awhile since I had enjoyed them.
    Last edited: Sep 26, 2013

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