Canadian Bacon...Bear style

Discussion in 'Bacon' started by xray, Jan 10, 2017.

  1. xray

    xray Smoking Fanatic

    Here's two pork loins after curing for 10 days. Both were approximately 1 1/2" thick.

    Special thanks to Bearcarver and his easy to follow step-by-steps. I've followed his steps to a "T" so far.

    The thickest one was cut in half to check for cure penetration. They are soaking now, will do a fry test shortly. After that, they will rest in the fridge, uncovered overnight.

    I will be using Maple pellets for tomorrow's smoke.
     
  2. xray

    xray Smoking Fanatic

    Salt fry test showed no salt flavor.

    In the fridge until tomorrow, more to come.
     
  3. smokinal

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

    Looks like a great start!

    Al
     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I'm in

    Richie
     
  5. xray

    xray Smoking Fanatic

    Well I woke up to a sheet of ice blanketing everything, but it sure is a pretty day.

    I put the bacon in at 8 am. Since I had three pieces, I decided to experiment with one. Here's a piece brushed with maple syrup and coated with coarse ground pepper.
     
    smokin jay likes this.
  6. smokinal

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

    That's a nice view off your porch!

    Sunny here today too, but no ice!

    Al
     
  7. xray

    xray Smoking Fanatic

    Thanks Al. It's 30 degrees out but it feels like T-shirt weather after the cold snap we had.
     
  8. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Almost 50* here, how long are you going to smoke it?

    Richie
     
  9. xray

    xray Smoking Fanatic

    I have it smoking at 180°, the IT is about 115°. So probably 6 or 7 hours total. I will pull the pieces when they hit 145 IT
     
  10. smokin jay

    smokin jay Smoking Fanatic

    Looking good xray! I got the ice too,looks like more to come!
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looking Good Xray!!![​IMG]

    Everything's going Great !![​IMG]

    My Son had to salt the Driveways this morning again.  Now it's 47°---Supposed to push 60° tomorrow.  I'll take it !!

    Be Back......

    [​IMG]

    Bear
     
  12. xray

    xray Smoking Fanatic

    Thank
    Thanks Jay! We're good on ice here. We have a heat wave the next two days!

    Same here, I had to salt the driveway this morning so my wife could get to work, now it's 50 degrees and mild.
     
  13. xray

    xray Smoking Fanatic

    The last of the Canadian bacon reached 145 IT. It took about 6 1/2 hours total. Now I will wrap them and rest in the fridge so I could slice them either Friday or Saturday afternoon.

    They smell wonderful!
     
    bearcarver likes this.
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    I can't quite smell them from here, but they certainly look Tasty!![​IMG]----[​IMG]

    Nice Job!! [​IMG]

    Bear
     
  15. xray

    xray Smoking Fanatic

    Thanks Bear! And thanks for the points!!

    Yeah, the wind was calm for a change. Usually, I fight the wind on all my smokes!

    Can't wait to try them. Now the hardest part of my breakfast will be, do I choose CB or scrapple? Or why not both!!
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Definitely "BOTH" !!

    Bear
     
  17. xray

    xray Smoking Fanatic

    Well the CB is sliced and vac sealed. It tastes delicious! I got 45 slices total.

    This isn't going to last long at all. I'll have to make more soon. I noticed my food saver is still leaving a little bit of air in the bags. Im going to need to find a fix for this or purchase a new one ...bummer.
     
    tropics likes this.
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Slices look great !! [​IMG]

    Is your sealer sucking any juice across the sealing path.

    In the past, I've had mine skip sealing where there was a trail from juices going across the seal strip.

    Bear
     
  19. xray

    xray Smoking Fanatic

    Thanks Bear!

    The strip is dry when I vac seal, no juices are being pulled there. I would say it removes 85-90% of the air. The food saver was my late grandfather's. It is the first one I ever owned and it always seemed to work fine. I just don't know if there's a simple fix or if it's a sign that it's getting ready to crap the bed .
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---That thing I mentioned is "All I Got".

    Maybe it's just getting tired.  I don't work so good any more either.

    Bear
     
    Last edited: Jan 14, 2017

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