Canadian Bacon

Discussion in 'Smoking Bacon' started by ol' smokey, Mar 15, 2009.

  1. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    I started with an 8.5 Lb loin. Trimmed some fat off but not much. My shoebox size containers will accept 1/2 a loin so I cut them in half. Rubbed them Mortons Sugar Cure. One of the halfs got a dose of real maple syrup a friend had given me. Into the fridge for 7 days and turning every 2 or 3 days. Then I rinsed both off and soaked in cold water for about 1/2 hour while I got the bradley up to 130*. Pat dried the loins and into the smoker they went. With the dampers wide open it only takes about an hour for a nice sticky (pellicle) to form. Then I put the smoke on for 6 hours. After the smoke I cheat a little and put them in the oven at 180* with a temp probe in one. Set the oven to turn off when the internal temp reaches 150*. I then take them out wrap in foil and place in the fridge to cool. Next day I slice and package. Here's the Qview.

    Cured and on racks for smoking

    After the drying the smoke begins

    About half way done

    After cooling and ready for slicing

    Vacuum packed and ready for the freezer

    Hope ya'll like em, thanks for lookin'

    p.s. Just started a belly will be ready next weekend.
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    They look really good. Nice job. [​IMG]
  3. tld

    tld Smoke Blower

    Looks really good.[​IMG]
  4. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Looks great I'm going to have try some of this.
  5. Just like the pudding, My T Fine.
  6. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Good looking bacon. Thanks for the Qview.
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Those look fantastic nice job[​IMG]
  8. fire it up

    fire it up Smoking Guru OTBS Member

    They looked great.
    I almost hate looking at others pictures on here because there is no way to reach through the screen and taste a little sample, and everything always looks so good.
    Going to have to order some tender quick and sugar cure, and saltpeter as well. Noone around here carries that.
    Can't wait to see when you get the belly finished.
  9. Looks great, I'm excited to see the belly when it's done!
  10. rw willy

    rw willy Smoking Fanatic OTBS Member

    Very nice!
  11. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member


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