Canadian Bacon Final Temp?

Discussion in 'Smoking Bacon' started by freshmeat, Nov 11, 2009.

  1. freshmeat

    freshmeat Smoke Blower

    To slice and eat without further cooking, what temp can I pull a fully cured loin, (now canadian bacon after smoke) safely?

    I have searched the site and have found different final temps for making canadian bacon (using whole loin + cure, with appropriate amount of cure on each loin piece by weight for 7 days). I have seen temps in different threads here ranging from 150* to 160*. I am wanting to slice and eat without further cooking. I have completed the process once taking product to 160*, seemed dry to me. (I could Qview to prove it happened, just not jacked about results.) I am a newbie to smoking but not to food. I have 4 electronic probes that I have checked for accuracy in last 30-45 days.


    Thanks!
     
  2. bmudd14474

    bmudd14474 Guest

    165 is what i do. Never had a prob with it being dry. What temp are you smoking it at?
     
  3. freshmeat

    freshmeat Smoke Blower

    225* monitored with accurate probe.
    Does a properly executed curing process allow for a lower final temp?

    Appreciated.
     
  4. bmudd14474

    bmudd14474 Guest

    What are you using for your cure and with your cure?
     
  5. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Hmmm...I just finished my first batch of CB a few days ago...3 half loins brine-cured for 12 days. I took them all to 160* for fully cooked and they were fine..no crumbling when slicing thin. I don't think CB will have an excessive amount of moisture due to the curing (it seems to hold the juices in and solidifies them to some extent, I think). I know that my cured salami has a much stiffer texture than un-cured does, and doesn't seem to have as much drippings during smoking.

    Did you cut the loin piece in half to check the cure status before smoking? (an even coloring throughout the muscle groupings)

    It may not have been fully cured, and that could cause some dryness...not sure, just a theory.

    Also, I chilled mine overnight in a ~20* fridge before slicing...that can make a huge difference.

    Whatever you do, don't give up...this stuff's too good to walk away from!

    Eric
     
  6. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I pull mine at 155. Most everything I have read whole muscle meat pork suggests pulling them well before the 160 mark. Make sure not to put your temp probe in the loin until you are well into your smoke as you can infect the meat with bacteria from the outside of an uncooked piece of meat. If your taking it up over 160 then I don't think this rule applies. I use to feel a bit uneasy about pulling under 160 but having done it many times with no problems, that's the way I do it now. Loins are so lean... they are easy to dry out. I usually stuff them or wrap them in bacon. When I stuff them I take them to 160.
     
  7. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I take my CB to 152°-155° and keep my smoker temp's below 200°. I also think it helps to pump them up, I've added 10%-15% apple juice / maple syrup and it seemed to make a difference.
     
  8. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Two considerations:

    1) Trichinosis is killed at 130°, 'fully cooked' is at 145°.

    2) Trichinosis resides in the fat, not the lean, which on CB is the outside cover (if any) and first to be 'fully cooked'.

    These were the guidelines by the State of NY Meat Inspection my dad had to comply to in curing, smoking and cooking his whole hams, bacons, etc. He sold his hams as 'partially cooked' (pulled at 135°) and 'fully cooked' (pulled at 145°). The state inspector would randomly take samples to send into Albany and they could analyze the product and tell him to what temp. exactly it was cooked to (plus water retention, nitrate concentration, etc. etc., a whole slew of things he had to conform to). With State Inspection of a plant, there's an inspector there every day doing these things and checking conditions, etc. etc.

    Mike, the local inspector was a nice guy and we got to know him well. He'd have various bosses from Albany travel with him, and there was one that got under Dad's skin real bad every time he came there. We had an ingredient room that he insisted we convert into an inspector's office with a desk, chair, etc., and of course Dad complied. When he came back the next month with our local inspector to check it out, he whined and complained that Dad should provide him with a coat hook to hang up his suit coat before he put on his inspector white coat. Dad didn't say a word, went to his toolbox and got his hammer and a 16 penny nail and nailed the collar of his suit coat right to the wall, said, "There ya go!" and stormed off. He got a $500 fine for that one and didn't mind paying it at all, and the senior inspector never came back! Mike, the local inspector, laughed for years about that one!
     
  9. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    ^^^^^^ Great advise! [​IMG]
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Pops,
    That was great. Reminds me of something my Dad would have done. They'd have got along really well.
    Thanks for this story.

    Bearcarver
     

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