Canadian Bacon (plus a bit o' kielbasa) Q-View

Discussion in 'Smoking Bacon' started by couger78, Mar 15, 2012.

  1. couger78

    couger78 Smoking Fanatic

    A little over 8 or 9 days ago, I picked up several pork loins that were on sale. I decided to make some canadian bacon out of it.

    For the brine, I used kosher salt, cure#1 and a combination of Splenda & Splenda/Brown sugar blend. I'm using splenda in place of ALL sugar as I'm hoping to lower the glycemic index load a bit. 

    After seven days of soaking in the brine—and daily loin rotation— I pulled the pork from the fridge. Several cold-water soaks & rinses, I netted up the loins, gave them a good brushing with beaten egg yolk, and hung them overnight in the fridge to dry.

    Almost ready for the smoker:

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    Sharing the Ride: While waiting for the loins to drip-dry, I went ahead & made a six-pound batch of kielbasa that'll be smoked at the same time as the loins. After an hour of no smoke (at 120°), I then began applying hickory smoke.

    One hour in:

    [​IMG]

    I began applying heavy smoke for the next 90 minutes. By about the 4th hour, I pulled the kielbasa (they'd be finished in a water bath).

    3-hours in. Getting good hickory 'red' color...

    [​IMG]

    I continued to raise the heat gradually over the next 4 hours, topping out at around 180° while still applying light smoke.

    When the IT reached 154° (after nearly 12 hours), I pulled the loins & plunged them into an ice-bath & rinse until they cooled.

    Next I let them hang for a bit before wrapping them up...

    [​IMG]

    I've a new toy coming in a few days that I'd like to use to slice up the bacon. So until it arrives, my plan is to wrap up the loins in plastic wrap & refrigerate until it shows up on my doorstep.

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    Meanwhile, though, I decided it was only fair for the chef to sample the goods before I put them away for a few days.

    The bacon is very nicely balanced between sweet & salty, with a very not-so-subtle hickory taste. This will 'mellow' a bit as it sits.

    My son gave it a big thumbs up! 

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    Slicing & food-saver bagging still to come....

    Kevin
     
    Last edited: Mar 15, 2012
  2. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    The Canadian Bacon looks great !!!!!

    I did some over the weekend . Been eating it for lunch all week.

    won't be long before I will have to make more .

    the kielbasa looks good. I will have to smoke some soon.
     
  3. Looks great!  [​IMG]

    Man I gotta get a deli slicer!
     

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